Cinnamon Date Sticky Buns: A Naturally Sweetened Twist on a Classic
Ingredients
Dough:
- 3 cups all-purpose flour (or half whole wheat, if desired)
- 2 ¼ tsp instant yeast (1 packet)
- ¾ cup warm milk (or unsweetened almond milk)
- ¼ cup cup melted coconut oil or butter
- 1 egg
- 2 tbsp maple syrup or honey (optional for slightly sweeter dough)
- ½ salt
Filling:
- 1 ½ cups pitted Medjool dates (soft and sticky)
- 1 tbsp water (more as needed)
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- Pinch of salt
- 1 tbsp coconut oil or softened butter (for spreading)
Sticky Glaze:
- ¼ cup coconut oil or unsalted butter
- ¼ cup maple syrup or honey
- 2 tbsp 2 tbsp almond butter or tahini (adds creamy depth)
- Optional: chopped pecans for crunch
Instructions
- Make the Dough:In a large mixing bowl, combine the warm milk and yeast. Let it sit for 5 minutes until slightly foamy. Whisk in the egg, coconut oil, and maple syrup (if using). Add flour and salt gradually, mixing until a soft dough forms. Turn onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm spot until doubled—about 1 hour. Tip: No time? Use the “proof” setting in your oven or a warm microwave with a bowl of hot water.
- Make the Cinnamon Date Filling:While the dough rises, make the filling. In a food processor, blend the dates, vanilla, cinnamon, water, and salt until it becomes a thick paste. Add more water in tiny amounts only if needed for spreadability. This naturally sweet date paste is what makes this a truly sticky bun sweetened with dates—no need for brown sugar or processed syrups.
- Roll and Fill the Dough:Once the dough has risen, punch it down and roll it into a 12x16 inch rectangle on a floured surface. Spread the coconut oil or butter over the dough, then evenly spread the cinnamon date filling across the surface. Starting from the long side, roll it tightly into a log. Slice into 12 even pieces using a serrated knife or unflavored dental floss (the secret to clean cuts!).
- Prepare the Glaze and Pan:In a small saucepan, melt the coconut oil, maple syrup, and almond butter until smooth. Pour into a greased 9x13 baking pan. Optionally sprinkle chopped pecans over the glaze for a nutty surprise. Place your rolls on top of the glaze, cut side up. Cover and let them rise again for 30 minutes (or until puffy).
- Bake and Flip:Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until golden and cooked through. Let the buns cool in the pan for 5 minutes—no longer!—then flip the whole tray over onto a large cutting board or tray to reveal that glorious sticky layer.
Notes
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