Date and cinnamon buns

The Soul of Dates: A Culinary and Cultural Treasure: In the Arabian Peninsula, dates are more than just a fruit—they are an emblem of heritage, woven into the customs, traditions, and heart of hospitality. Across this sun-soaked region, over three hundred varieties of dates flourish, each one carrying the whisper of its origins. Their prominence rises during Ramadan, holidays, and festive gatherings, a reminder of their deep-rooted place in both faith and celebration. The season when dates ripen is lovingly called Tabbakh al-Tamer or Tabbakh al-Rutab—”The Cooking of the Dates,” a name as poetic as the fruit itself.

Among the cherished varieties, Khalas dates shine with particular distinction. But they share their fame with others: Sukary, prized for its golden sweetness; Ajwa, steeped in religious and historical significance; Barhi, tender and honeyed; and Deglet Nour, native to Algeria, with its amber glow and caramel-like depth. Then there are the less familiar gems: Raziz, Saq’i, Safri, and Rothana, each offering unique textures and flavours, waiting to be discovered by the curious palate.

For many, the medjool date reigns as the most widely cultivated variety, beloved for its size and rich taste. Yet discerning connoisseurs might argue for the superiority of Sukary, Khalas, or Ajwa—an opinion I wholeheartedly share. Even so, I cannot forget the memory of breaking fast one Ramadan evening just outside Marrakesh, en route to the Atlas Mountains. The Deglet Nour dates I savoured then, their vibrant amber hues glowing in the fading light, were sweet, nutty, and impossibly luscious—a taste that lingered like a story told under the stars. In every variety, in every bite, dates tell a tale of place, history, and the enduring connection between land and table.

You will need

For 16 Servings

  • 250gr dates, pitted and chopped into raisin-size pieces (preferably Sukary, Khalas, Ajwa or Anbara varieties although Medjool dates which are more easily found in Europe and North America will do too)
  • 1 teaspoon coarse salt
  • ½ cup room-temperature unsalted butter cut into 4 pieces, plus ¼ cup for brushing
  • 1 tablespoon orange zest
  • 2-3 teaspoons ground cinnamon
  • ⅓ cup whole milk
  • 4 tablespoons honey
  • 3 teaspoons active dry yeast
  • 2 egg yolks
  • 2 large eggs
  • half cup buttermilk
  • 3 cups white all-purpose flour
  • ½ cup sugar

Preparation

  • Preheat oven to 190°C/375°F.
  • Heat the milk and 1 tablespoon of honey in a small saucepan until lukewarm – not boiled as this will kill your yeast. Combine milk mixture and yeast in a large mixing bowl or the bowl of a stand mixer. As soon as yeast is foamy (about 5 minutes) add the egg yolks and one egg, the buttermilk, flour, and the remaining 3 tablespoons of honey. Mix well (if you use a mixer, mix on medium speed) until dough is smooth, shiny, and elastic.
  • Add dates, stir in zest, and 2 teaspoons of cinnamon.
  • knead into the dough the room-temperature butter, one small piece at a time, ensuring they are well integrated. If using a mixer, mix on low speed for one minute, then increase to medium-high speed and continue mixing for about 7 minutes until the dough is soft and supple.
  • Place the dough in a buttered medium-sized bowl and brush the surface with melted butter. Cover the bowl with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1–1½ hours.
  • Cut the dough into two pieces. On a lightly floured surface, roll out one piece into roughly a 38x13cm (15×5-inch) rectangle, then cut it into 8 smaller pieces. Knead up each of these, make them into balls or triangles.
  • Place on a parchment-lined baking sheet. Repeat the process with the remaining dough, and place on a second parchment-lined baking sheet.
  • Cover buns with plastic wrap and let rise in a warm place for about 35 minutes until they double in size.
  • In a small bowl, mix the sugar with the remaining cinnamon. In another small bowl, whisk the remaining egg with a splash of water, then brush it over the buns. Sprinkle the buns generously with the cinnamon sugar. Bake for 20–25 minutes, or until golden brown. Allow the buns to cool slightly before serving.