Orange Sticky Buns Recipes

STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

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.

ORANGE CREAM STICKY BUNS

Steps:

• In small bowl, stir together sugar, pudding mix (dry), butter, 1 tablespoon of the orange peel and the orange juice; set aside.
• In medium bowl, dissolve yeast in warm water; stir in Bisquick mix and remaining 1 tablespoon orange peel until soft dough forms. On surface generously dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 20 times or until smooth. If dough is too sticky, sprinkle with additional Bisquick mix (up to 1/4 cup).
• Roll or pat dough into 15x9-inch rectangle. Spread 3/4 of the pudding mixture over dough. Beginning at 15-inch side, roll up dough tightly. Pinch edge of dough into roll to seal. Cut into 9 slices.
• In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle evenly with almonds. Place dough slices slightly apart on mixture. Cover; let rise in warm place (such as on cooling rack placed over bowl of warm water) 25 to 30 minutes or until double in size.
• Heat oven to 375°F. Bake uncovered 25 to 30 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over buns 1 minute; remove pan. Serve buns while warm.

BLOOD ORANGE STICKY ICED BUNS

Steps:

• Put the flours, milk, yeast, salt, sugar and 125ml of warm water in a large bowl, and mix together. Add the beaten egg, blood orange zest and butter, and mix to a sticky dough.
• Tip out the dough onto a worksurface and knead for 10 minutes until smooth and elastic. If the dough is sticking, lightly oil your hands.
• Put the dough in a large buttered bowl, cover and leave to rise for 2 hours or until doubled in size, then tip the dough out and knead a few times to knock out the air.
• Divide the dough into 20 pieces and roll into balls. Arrange them in 5 rows of 4 on a large baking-paper-lined tray. Cover with a clean tea towel and leave to prove for at least an hour at room temperature, or until doubled in size. Don't worry if they touch during proving or baking - they will tear apart easily once baked.
• Heat the oven to 180C/fan 160C/gas 4. Once the dough balls have doubled in size, bake for 15 20 minutes or until they are golden brown and sound hollow when gently tapped. Leave to cool on the tray.
• Mix together the icing sugar and about 2 tbsp of blood orange juice in a large bowl until smooth and glossy.
• Spoon a generous tbsp of icing onto each of the buns, and decorate with edible flowers or toasted flaked almonds, if you like.

THE ULTIMATE STICKY BUNS

Steps:

• For topping:
• Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
• Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
• For buns:
• Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.
• Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow instructions in Cooks' Notes, for assembling buns with filling and 3/4 cup pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.
• Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2-2 hours if dough has been chilled overnight.
• Arrange a rack in middle of oven; preheat to 350°F. Whisk egg with 1/2 teaspoon water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°F, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
• Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

ORANGE PECAN STICKY BUNS

Steps:

• Heat oven to 400.
• In small bowl, combine margarine, 1 tablespoon chopped pecans, orange zest and honey; mix well. Sprinkle remaining 2 tablespoons chopped pecans in bottom of 8 or 9 in square baking pan.
• Separate dough into ten biscuits.
• Separate each biscuit into 2 layers.
• Spread top of 10 biscuit halves with 1 teaspoon of orange honey mixture.
• Top each with remaining biscuit halves and press together to form 10 filled biscuits. Seal edges.
• In a gentle manner, pull then twist each biscuit with your hands about 4-5 times to form 3 1/2 inch twisted rope (kind of like wringing out wet clothes but in a gentle way). Once this is done, wrap the rope around your finger and place formed rolls in baking pan.
• In a small saucepan, combine sugar, orange juice and vanilla.
• Cook over high hear until sugar is melted and syrup begins to boil, stirring constantly. Spoon over rolls.
• Bake about 20 minutes or until golden brown.
• Cool in pan 2 minutes, invert onto serving plate. serve warm.

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 STICKY BUNS

Steps:

• Combine butter, orange juice, 1/2 cup sugar, and orange peel. Cook for 2 minutes. Pour into 9 greased muffin pans (makes 9 muffins) Sift flour, baking powder, and salt. Cut in shortening. Add milk, and stir until dough follows fork. Knead for 4 minutes to rolling consistency. Roll 1/4 inch thick. Brush with butter, sprinkle with 1/4 cup sugar and 1/2 tsp cinnamon. Roll (like a jelly roll). Cut in 1 inch slices, and place in muffin pans cut side down on top of orange mix. Bake 450 degrees 20-25 minutes. After a few minutes to cool, tip muffin pan upside down on cookie sheet or waxed paper.

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.

COCONUTTY ORANGE-APRICOT STICKY BUNS

Steps:

• Sprinkle yeast and sugar over warm water;let stand about 5 minutes until foamy.
• Stir together proofed yeast mixture, egg, coconut milk, butter, sugar, salt, and 1-2 cups of the flour; gradually stir in remaining flour (a KitchenAid stand mixer or bread machine may be used) until a very soft and somewhat sticky dough comes together;add additional flour a tablespoon at a time if necessary to preclude excess stickiness, but be careful not to add too much.
• Knead (a KitchenAid stand mixer or bread machine may be used) about 8 minutes until dough is smooth and still soft.
• Place dough into oiled bowl; cover bowl and put in a warm place; allow dough to rise about 1 1/4 hours until doubled.
• Meanwhile, cream together butter, brown sugar, orange zest, and orange juice to make the glaze; spread glaze evenly across the bottom of a 9x13" baking pan.
• Combine pecans, coconut, apricots, orange zest, sugar, and cinnamon (save the melted butter for later) to make the filling; stir and toss to mix well.
• Measure out 1 cup of the filling and sprinkle it evenly over the glaze already in the baking pan; set remainder aside.
• Once dough has doubled; punch it down then turn out onto a lightly floured surface such as a large cutting board or clean countertop; roll or pat the dough into a 12x18" rectangle.
• Brush dough rectangle with 2 tablespoons melted butter; sprinkle remaining filling evenly over the dough, leaving a 1" margin along one of the long sides.
• Roll the dough up jelly-roll-style,beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam and at the ends to seal the roll shut.
• Cut (see the NOTE below for a very easy cutting method) the roll into 12 even pieces, each about 1 1/2" wide; arrange the cut pieces, pretty-side down, on top of the glaze in the baking pan.
• Cover the pan and allow the buns to rise about 45 minutes or until once-again doubled.
• Bake at 350°F for 30-35 minutes until the buns are golden-brown with sugar bubbling up between them; cool in baking pan 5 minutes, then invert onto a baking sheet; continue to cool a few minutes longer then pull apart the sticky buns; serve while still warm or cool completely.
• NOTE: Using both hands, slide a two-foot length of plain dental floss under the dough roll; bring the ends of the floss up and across each other at the place you want to cut; pull the floss tight to make a very clean cut straight through the dough.