Cinnamon-Date Buns

Name: Cinnamon-Date Buns
Yield: 4 servings
Ingredients: 1 16 Medjool dates, pitted (about 8 ounces); 1 1/4 teaspoon kosher salt; 1 1/2 cup (1 stick) unsalted butter, room temperature; 1 1 tablespoon finely grated orange zest; 1 1 teaspoon ground cinnamon; 1 1/3 cup whole milk; 1 4 tablespoons honey, divided; 1 1 envelope active dry yeast (about 2 1/4 teaspoons); 1 2 large egg yolks; 1 2 large eggs; 1 1/3 cup buttermilk; 1 1 cup spelt flour; 1 1 1/4 teaspoons kosher salt; 1 2 cups all-purpose flour, plus more for surface; 1 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature, plus melted butter for bowl and brushing; 1 1/4 cup sugar; 1 1 teaspoon ground cinnamon

From the kitchen of Carly

Soft, pillowy buns swirled with date paste that's rich with cinnamon and orange. These feel decadent but come together straightforward, with a tender crumb and filling that tastes like concentrated fruit and spice. Warm from the oven, they're hard to stop eating.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

116 Medjool dates, pitted (about 8 ounces)
11/4 teaspoon kosher salt
11/2 cup (1 stick) unsalted butter, room temperature
11 tablespoon finely grated orange zest
11 teaspoon ground cinnamon
11/3 cup whole milk
14 tablespoons honey, divided
11 envelope active dry yeast (about 2 1/4 teaspoons)
12 large egg yolks
12 large eggs
11/3 cup buttermilk
11 cup spelt flour
11 1/4 teaspoons kosher salt
12 cups all-purpose flour, plus more for surface
11/2 cup (1 stick) unsalted butter, cut into pieces, room temperature, plus melted butter for bowl and brushing
11/4 cup sugar
11 teaspoon ground cinnamon

Instructions

Bring dates, salt, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring and mashing occasionally, until dates are falling apart and water is evaporated (it should be a thick paste), 10-15 minutes. Let cool, then stir in butter, orange zest, and cinnamon.
Do ahead: Date filling can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Preheat oven to 375°. Heat milk and 1 tablespoon honey in a small saucepan until lukewarm. Combine milk mixture and yeast in the bowl of a stand mixer. As soon as yeast is foamy, about 5 minutes, add egg yolks, 1 egg, buttermilk, spelt flour, salt, 2 cups all-purpose flour, and remaining 3 tablespoons honey; mix on medium speed until dough is smooth, shiny, and elastic, 5-8 minutes.
With motor running, add 1/2 cup room temperature butter, 1 piece at a time, waiting until each piece is incorporated before adding the next. Mix 1 minute, then increase speed to medium-high and mix until dough is soft and supple, 6-8 minutes. (No stand mixer? Whisk ingredients into yeast mixture in a large bowl, then knead dough on a clean surface. Mix in butter with a sturdy wooden spoon, then knead briefly to make sure butter is well incorporated.)
Place dough in a buttered medium bowl. Brush with melted butter; cover with plastic wrap. Let dough rise in a warm spot until doubled in size, 1–1 1/2 hours (2–2 1/2 hours if dough was made ahead and chilled).
Divide dough in half. Roll out 1 piece on a lightly floured surface to a 15x5" rectangle. Evenly spread with half of date filling and cut into 8 triangles. Starting with a pointy end, roll up dough (like a reverse crescent roll). Place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough, date filling, and another baking sheet.
Cover buns with plastic wrap and let rise in a warm spot until almost doubled in size, 30–40 minutes.
Mix sugar and cinnamon in a small bowl. Whisk remaining egg and 1 teaspoon water in another small bowl and brush over buns. Sprinkle with cinnamon sugar; bake until golden brown, 20–25 minutes. Let cool slightly before serving.
Do ahead: Dough (before rise) can be made 1 day ahead. Cover and chill.