- Softened butter, for bowls and baking pan
- For the glaze:
- 1 cup light muscavado sugar
- 4 tablespoons unsalted butter
- 1/3 cup honey
- 1/4 cup freshly squeezed orange juice
- 1 orange, zest finely grated
- 1 cup sliced almonds, lightly toasted
- For the dough:
- 1 package yeast
- 1 cup warm milk (about 110 degrees F)
- 1/4 cup granulated sugar, plus a pinch
- 1/4 cup unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 1 large egg yolk
- 2 3/4 cups all-purpose flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- For the filling:
- 8 tablespoons softened butter
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Butter a 9 by 13-inch baking pan.
For the glaze:
For the dough:
Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
For the filling:
Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
Preheat the oven to 350 degrees F.
Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.
Recipe courtesy Bobby Flay, 2007
Recipe courtesy of Emeril Lagasse