Cinnamon-Date Buns

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.