Overnight Orange And Vanilla Bean Sticky Buns Recipes

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.

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.