ORANGE STICKY BUNS
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h20m
Yield 8 rolls
Number Of Ingredients 20
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
Tantalize your taste-buds with these tender sweet buns! The orange-apricot filling which spirals through them bursts with abundant flavor and a nutty gooey glaze adds the final decadent touch -- Mmmm! -- I happily created these sticky buns for the Ready Set Cook #9 Contest.
Provided by Debs Recipes
Categories Yeast Breads
Time 3h
Yield 12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 543.8, Fat 30.5, SaturatedFat 18.2, Cholesterol 63.4, Sodium 332.1, Carbohydrate 63.4, Fiber 3.4, Sugar 26.5, Protein 7.1
LEMON-APRICOT STICKY BUNS
Sweet, tart, and gooey. Perfect for an Easter treat.
Provided by Renee Pottle
Categories Breads
Time 3h30m
Yield 12
Number Of Ingredients 21
Steps:
- Combine all dough ingredients and knead until a soft, smooth dough forms.
- Place in a greased bowl, cover, and let rise in a warm place until doubled, about 2 hours.
- Meanwhile, make the filling by combining the sugar, lemon peel and snipped apricots.
- In a separate bowl, make an egg wash by combining the egg and water with a fork until well mixed.
- Lightly coat a flat work surface with flour. Turn out the dough on the surface and roll into a 14 x 20 inch rectangle.
- Brush the dough with the egg wash and then sprinkle with filling mixture.
- Roll up the dough, starting on the short side, until you have a rolled log.
- Using a serrated knife, cut the log in half and then cut each half into 6 equal pieces.
- Make the glaze by stirring all glaze ingredients together. Pour glaze into a greased 9 x 13 inch pan.
- Place the cut buns in the pan, on top of the glaze. Cover and let rise for another hour.
- Preheat oven to 350 degrees.
- Remove cover from the buns and bake until golden brown, about 30 minutes.
- Remove from oven and let sit for 5-10 minutes.
- Carefully turn buns onto a cooling rack that has been placed over a large piece of parchment.
- Spoon any glaze that remains in the baking dish over the buns. Cool before eating.
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