Orange Cream Sticky Buns Recipes

ORANGE STICKY BUNS

Steps:

• 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.

ORANGE BUNS

Steps:

• Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes.
• When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl.
• Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again.
• Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper.
• Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes.
• Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.

ORANGE CREAM STICKY BUNS

Steps:

• 1. In small bowl,stir together the first 5 ingredients; set aside. (Note: instead of the peel and juice you can use 3 Tbsp. orange marmalade). In a medium bowl, dissolve yeast in warm water; stir in Bisquick and 1 Tablespoon of orange peel until soft dough forms. On surface dusted with baking mix, gently roll dough in mix to coat, like flour. Shape into ball; knead about 20 times or until smooth. If dough is too sticky,s sprinkle with additional Bisquick mix (up to 1/4 cup) Roll dough into 15x9-inch rectangle. Spread 3/4 of the pudding mixture over dough. Beginning at 15-inch side,roll up tightly. Pinch seam to seal. Cut into 9 slices. In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle with the almonds or other nuts. Place dough slices slightly apart on mixture. Cover; let rise in warm place for 25-30 minutes or until double in size. Heat oven to 375^. Bake uncovered for 25-30 minutes or until golden brown. Immediately place on heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over for 1 minute; remove pan. Serve while warm. I
• 2. Look for other Bisquick recipes in "Bisquick Recipes 24/7".

OVERNIGHT ORANGE AND VANILLA BEAN STICKY BUNS

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add 1 1/2 cups brown sugar, and cook until combined. Remove from heat. Stir in honey, whipping cream, water, orange peel, orange juice and seeds from vanilla bean. Cool 30 minutes. Pour mixture in ungreased 13x9x2-inch pan. Scatter pecan halves over top.
• Roll out one loaf of dough into rectangle shape about 14 inches by 6 inches. In small bowl, mix 1/4 cup each of brown sugar and granulated sugar, the cinnamon and salt. Spread half of mixture over dough. Roll dough tightly, and pinch seams closed. Using serrated knife, cut into 1 1/2-inch pieces. Place rolls cut side down in pan. Repeat with second loaf remaining sugar mixture. Cover pan of rolls with plastic wrap; refrigerate overnight.
• Remove from refrigerator and let sit 30 minutes. Heat oven to 350°F. Bake 35 to 45 minutes or until golden brown. Cool in pan 20 minutes. Cover pan with platter, and carefully flip over.