Orange Sticky Buns - Tick Tock Tea Room, Hollywood (Giada De Laurentiis)

By zircon50

You may use also use store-bought, frozen, bread dough. Thaw in refrigerator before using.

Ingredients

• ORANGE GLAZE:
• Nonstick cooking spray, for greasing the pan
• 1 cup packed light brown sugar
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/4 cup freshly squeezed orange juice ( grate the zest first and reserve it for the filling)
• 2 tablespoons honey
• 1/4 teaspoon fine salt
• ORANGE ROLL FILLING:
• 1 cup packed light brown sugar
• 2 teaspoons freshly grated orange zest (from 1 orange)
• 2 teaspoons ground cinnamon
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground cloves
• 1 tablespoon unsalted butter, melted
• ORANGE ROLL DOUGH:
• 3 cups all-purpose flour, plus more for flouring work surface
• 2 tablespoons packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/4 cups buttermilk, at room temperature
• 6 tablespoons unsalted butter, melted

Details

Servings 1
Preparation time 20mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

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.

Cover cake pan with plastic wrap, and let dough rise for 1 hr. in a warm place.

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.