Orange Sticky Buns

Total Time:
1 hr
Prep:
10 min
Inactive:
10 min
Cook:
40 min

Yield:
8 rolls
Level:
Intermediate

Ingredients
  • Orange Glaze:
  • Nonstick cooking spray, for greasing the pan
  • 1 cup packed light brown sugar
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/4 cup freshly squeezed orange juice (grate the zest first and reserve it for the filling)
  • 2 tablespoons honey
  • 1/4 teaspoon fine salt
  • Orange Roll Filling:
  • 1 cup packed light brown sugar
  • 2 teaspoons freshly grated orange zest (from 1 orange)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon ground cloves
  • 1 tablespoon unsalted butter, melted
  • Orange Roll Dough:
  • 3 cups all-purpose flour, plus more for flouring work surface
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups buttermilk, at room temperature
  • 6 tablespoons unsalted butter, melted
Directions
  • For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.

  • In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.

  • For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough.

  • For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.

  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.

  • Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.

  • Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving.

In place of the homemade roll dough you can substitute 1 pound of frozen bread dough, such as Bridgford, if desired. The rolls will then need to be proofed for 45 minutes before baking.


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