Sticky Buns

Photo: Sticky Buns

TOTAL TIME: 7 hr 45 min
Prep: 30 min
Inactive Prep: 6 hr 40 min
Cook: 35 min
 
YIELD: 12 rolls
LEVEL: Intermediate

ingredients

  • Softened butter, for bowls and baking pan
    • FOR THE GLAZE:
      • 1 cup light muscavado sugar
      • 4 tablespoons unsalted butter
      • 1/3 cup honey
      • 1/4 cup freshly squeezed orange juice
      • 1 orange, zest finely grated
      • 1 cup sliced almonds, lightly toasted
        FOR THE DOUGH:
          FOR THE FILLING:
          • 8 tablespoons softened butter
          • 1/3 cup granulated sugar
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          Directions

          Butter a 9 by 13-inch baking pan.

          For the glaze:

          Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.

          For the dough:

          Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.

          Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.

          Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.

          For the filling:

          Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.

          Preheat the oven to 350 degrees F.

          Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.
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