Cinnamon-Date Sticky Buns
Ingredients
The dough
-
¾
cup
buttermilk or plain whole-milk yogurt (not Greek)
-
10
Tbsp.
vegetable oil, divided
-
1
large
egg
-
1¼
oz.
active dry yeast (about 2¼ tsp.)
-
½
cup
dark brown sugar, packed
-
3
cups
all-purpose flour
-
1½
tsp.
kosher salt, divided
-
¼
tsp.
baking soda
The filling
-
1
cup
Medjool dates, packed
-
2
tsp.
ground cinnamon
The glaze
-
¾
cup
powdered sugar
-
1
tsp.
vanilla paste or extract
-
3
Tbsp.
buttermilk
Instructions
- Heat buttermilk and 6 Tbsp. vegetable oil until body temperature.
- Whisk egg, yeast, and ¼ cup dark brown sugar, then combine with buttermilk mixture.
- Pulse flour, 1 tsp. salt, and baking soda in a food processor, then add buttermilk mixture and process until dough forms.
- Scrape dough onto a surface and knead until smooth.
- Roll dough into an 8" square, fold, and chill until doubled in volume.
- Soak dates in boiling water, then drain and purée with oil, cinnamon, and remaining salt.
- Grease a skillet and roll out dough again, then spread date purée and sprinkle with brown sugar.
- Roll dough into a log and slice into 9 buns, placing them in the skillet.
- Cover and let rise until doubled in volume.
- Preheat oven and bake buns covered until set, then uncovered until golden brown.
- Prepare glaze by whisking powdered sugar, vanilla, and buttermilk.
- Brush glaze over warm buns and serve.
Nutrition Facts (estimated)
Servings
9
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
300mg
Cholesterol
25mg
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