I wouldn't call these quick to make, but they are worth the time they take. Yummers!
Before rising...
After rising...
Golden brown and beautiful...
Orange-Cinnamon Honey Sticky Buns
Adapted from 17 and Baking
Makes 12 sticky buns
Dough
1/2 cup butter, room temperature
1/4 cup warm water (105ºF to 115ºF)
1 tablespoon instant dry yeast
1/3 cup sugar, divided (or honey sucanat)
1 1/4 teaspoons salt
1 large egg, slightly beaten
1 egg yolk
2 heaping tablespoons freshly grated orange zest (about 1 medium orange)
1 cup whole milk or buttermilk, room temperature
4 1/4 cups flour, divided (or 20 oz Soft White wheat flour)
Filling
4 tablespoons butter, melted and cooled
2/3 cup packed light brown sugar (or honey sucanat)
1 tablespoon ground cinnamon
Glaze
1/2 cup butter
3/4 cup packed light brown sugar (or honey sucanat)
1/4 cup honey
1/4 cup heavy cream (or whole milk)
1 1/2 cups chopped pecans or walnuts
2 teaspoons freshly grated orange zest (about 1/2 medium orange)
3 tablespoons freshly squeezed orange juice
1/4 teaspoons salt
To make the dough: Lightly butter a bowl and set aside. In a stand mixer bowl combine water, yeast, and 1 teaspoon of the sugar. Stir until the sugar is dissolved and let stand about 5 minutes, or until foamy.
Add remaining sugar, salt, butter, egg, egg yolk, orange zest, milk, and 3 cups of the flour. On low speed, mix until combined. Switch to dough hook, and slowly add reaming flour, with mixer on low, 1/4 cup at a time. Once all the flour is in, increase speed to medium and mix until dough is smooth and slightly tacky, but not too sticky. If the dough is too wet, add 1-2 tablespoons more flour. Continue mixing for 3-4 minutes. Turn off mixer and shape dough into a ball.
Put dough in greased bowl, and turn so that it gets lightly covered in butter. Cover with plastic wrap so that it will not be exposed to much air. Allow to rise in a warm place until double (about 2 hours). After it has doubled, punch down, and turn out on a lightly floured surface. Roll the dough into a 18 by 9 in. rectangle, using a floured rolling pin.
To make the filling: Stir together brown sugar and cinnamon until mixed. Brush dough with melted butter, and sprinkle brown sugar/cinnamon mixture evenly over surface. Roll up the dough from one long end, so it forms a log. Place log seam side down, and slice into 12 equal pieces.
To make the glaze: In a small saucepan combine all glaze ingredients. Heat, stirring, until just melted. Pour glaze into a 13 by 9 inch baking pan. Arrange sticky buns in pan on top of glaze, spaced so they will have room to rise. Cover with plastic wrap and refrigerate overnight. (Or allow to rise one additional hour at room temperature.)
The next morning, preheat oven to 350ºF. Remove plastic wrap and bake for 25-30 minutes, or until golden brown. (I baked mine for closer to 45 minutes). Allow buns to cool for 5-10 minutes before turning them out onto a large baking sheet. Cool an additional 10 minutes before serving. (I ate them right away, and didn't turn them out, just used a spatula to pull out the buns, and spooned the glaze over the top... Yum!)
Enjoy!
Adapted from 17 and Baking
Makes 12 sticky buns
Dough
1/2 cup butter, room temperature
1/4 cup warm water (105ºF to 115ºF)
1 tablespoon instant dry yeast
1/3 cup sugar, divided (or honey sucanat)
1 1/4 teaspoons salt
1 large egg, slightly beaten
1 egg yolk
2 heaping tablespoons freshly grated orange zest (about 1 medium orange)
1 cup whole milk or buttermilk, room temperature
4 1/4 cups flour, divided (or 20 oz Soft White wheat flour)
Filling
4 tablespoons butter, melted and cooled
2/3 cup packed light brown sugar (or honey sucanat)
1 tablespoon ground cinnamon
Glaze
1/2 cup butter
3/4 cup packed light brown sugar (or honey sucanat)
1/4 cup honey
1/4 cup heavy cream (or whole milk)
1 1/2 cups chopped pecans or walnuts
2 teaspoons freshly grated orange zest (about 1/2 medium orange)
3 tablespoons freshly squeezed orange juice
1/4 teaspoons salt
To make the dough: Lightly butter a bowl and set aside. In a stand mixer bowl combine water, yeast, and 1 teaspoon of the sugar. Stir until the sugar is dissolved and let stand about 5 minutes, or until foamy.
Add remaining sugar, salt, butter, egg, egg yolk, orange zest, milk, and 3 cups of the flour. On low speed, mix until combined. Switch to dough hook, and slowly add reaming flour, with mixer on low, 1/4 cup at a time. Once all the flour is in, increase speed to medium and mix until dough is smooth and slightly tacky, but not too sticky. If the dough is too wet, add 1-2 tablespoons more flour. Continue mixing for 3-4 minutes. Turn off mixer and shape dough into a ball.
Put dough in greased bowl, and turn so that it gets lightly covered in butter. Cover with plastic wrap so that it will not be exposed to much air. Allow to rise in a warm place until double (about 2 hours). After it has doubled, punch down, and turn out on a lightly floured surface. Roll the dough into a 18 by 9 in. rectangle, using a floured rolling pin.
To make the filling: Stir together brown sugar and cinnamon until mixed. Brush dough with melted butter, and sprinkle brown sugar/cinnamon mixture evenly over surface. Roll up the dough from one long end, so it forms a log. Place log seam side down, and slice into 12 equal pieces.
To make the glaze: In a small saucepan combine all glaze ingredients. Heat, stirring, until just melted. Pour glaze into a 13 by 9 inch baking pan. Arrange sticky buns in pan on top of glaze, spaced so they will have room to rise. Cover with plastic wrap and refrigerate overnight. (Or allow to rise one additional hour at room temperature.)
The next morning, preheat oven to 350ºF. Remove plastic wrap and bake for 25-30 minutes, or until golden brown. (I baked mine for closer to 45 minutes). Allow buns to cool for 5-10 minutes before turning them out onto a large baking sheet. Cool an additional 10 minutes before serving. (I ate them right away, and didn't turn them out, just used a spatula to pull out the buns, and spooned the glaze over the top... Yum!)
Enjoy!
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