To Make The Dough:

1. Into the bowl of a stand mixer (with dough hook attached) place the warm milk, sprinkle yeast over the top of the milk.
2. Add in eggs, melted butter, sugar, flour and salt.
3. Mix on low speed until incorporated.
4. Increase speed to medium-high and knead dough for 8 minutes or until elastic and smooth. Note: The dough should be tacky and sticking slightly to the sides of the bowl. Don’t be tempted to add more flour.
5. Transfer dough to a well oiled bowl. Cover with a damp tea towel and place in a warm spot to rise for 1 hour to 1 ½ hours, or until doubled in size.

To Make the Sticky Date Filling:

1. Place the dates into a bowl and cover with recently boiled water and let stand for 20 minutes or until the dates are softened.  Drain.
2. Place softened dates into the bowl of a food processor and blitz for 2-3 minutes or until dates are smooth.
3. Divide date mixture into two equal portions (half will be used for the filling, the other half for the frosting).
4. Place half the date mixture into a large bowl, add brown sugar, butter and stir thoroughly to combine. Set aside.

To Make The Sticky Date Frosting:

1. Return the remaining date mixture to the bowl of the food processor.
2. Add cream cheese, butter, vanilla and salt and blitz until lusciously combined. Set aside.

To Assemble The Sticky Date Buns:

1. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 60 cm x 40 cm rectangle using a floured rolling pin.
2. Use the back of a spoon to smooth the sticky date filling over the dough, reaching the edges.
3. Starting on the long end, tightly roll up the dough. It’s super important to get a tight roll, to help this along I recommend pulling the dough towards you and gently pressing down as you roll. That said, it doesn’t have to be perfect. Once finished rolling, place seam side down making sure to seal the edges of the dough as best you can.
4. Cut into 3-centimetre sections with a floured knife. You should get 10 buns. If the buns smoosh a little when you’re cutting simply reshape.
5. Arrange buns in a greased baking dish.
6. Cover the buns with a damp tea towel and place in a warm place to rise for 20 minutes or until nearly doubled in size.
7. Meanwhile, preheat oven to 190 C (375 F).
8. In a small saucepan over low heat, gently warm heavy cream until its luke warm.
9. Drizzle the cream in between the buns prior to baking. 
10. Place the cream soaked buns into the oven and bake for 17-19 minutes, or until the rolls are lightly golden brown and the centre rolls are cooked through. *
11. Whilst warm, generously cover the buns with a thick layer of date cream cheese frosting. 
12. Enjoy xo