Sticky Date Buns with Dark Chocolate Ganache

Madison Skye

morning

These tender, date-sweetened sticky buns are everything a cozy morning should taste like: soft, pillowy dough swirled with a lush date-pecan filling and finished with a glossy pour of dark chocolate ganache. The filling blends whole Medjool dates with warm spices for a caramel-like richness—no refined sugar in sight—while our Coffee bar melts into a silky, café-kissed topping. This is an impress-everyone brunch moment, made entirely from real, whole ingredients.

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Coffee

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Sticky Date Buns with Dark Chocolate Ganache

Madison Skye

morning

Serving Size: 10-12 Rolls

2 ¾

cups all-purpose flour

⅛

cup loosely packed date sugar

teaspoon salt

cup whole milk

tablespoons unsalted butter

2 ¼

teaspoons instant yeast (1 packet)

large, organic egg

12 oz

pitted Medjool dates (about 18–20 dates)

cups water

cup chopped pecans

teaspoon ground cinnamon

teaspoon ground cardamom

Pinch of salt

Spring & Mulberry Coffee bars, chopped

cup whole milk

Prep the dough. Whisk together the flour, date sugar, and salt in a large mixing bowl. Warm the milk and butter until the butter melts and the mixture reaches about 110°F, then whisk in the yeast until dissolved. Pour the warm mixture into the dry ingredients, add the egg, and stir until a soft dough forms.
Knead. Turn the dough onto a lightly floured surface and knead for 3–5 minutes, until smooth and elastic. Add a sprinkle of flour only if needed. Place the dough in a lightly greased bowl, cover loosely, and let rest for 10 minutes.
Prep the filling. Bring 4 cups of water to a simmer, then remove from heat. Place the dates in a large bowl and pour the hot water over them; soak for 10 minutes. Reserve 1 cup of the soaking liquid and drain off the rest. Add the softened dates, reserved liquid, pecans, cinnamon, cardamom, and salt to a high-speed blender and blend into a spreadable filling (some texture is great).
Assemble. Roll the rested dough into a 14 × 8-inch rectangle. Spread the date–pecan filling evenly over the surface. Starting from a long side, roll the dough into a tight 14-inch log, then slice into 10–12 rolls. Arrange the rolls in a lightly greased 9- or 10-inch cake pan or pie dish.
Bake. Preheat the oven to 375°F. Bake for 24–27 minutes, until the tops are lightly golden and the centers are cooked through.
Make the ganache. Place the chopped Coffee bars in a heatproof bowl. Warm the milk until gently simmering, then pour it over the chocolate. Let sit for 2–3 minutes before stirring until smooth and glossy.
Finish & serve. Spoon the warm ganache generously over the sticky buns. Serve warm and enjoy every gooey, dark-chocolatey swirl.

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Try Our Favorite Bars

Try Our Favorite Bars

Sticky Date Buns with Dark Chocolate Ganache

Sticky Date Buns with Dark Chocolate Ganache

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