Orange Sticky Buns

  • Level: Intermediate
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 40 min
  • Yield: 8 rolls
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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)

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

  1. For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
  5. 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.
  6. 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.
  7. 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.

Cook’s Note

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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