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.
ORANGE CREAM STICKY BUNS
These are so good they have pudding and orange juice inside. Can't remember where I got this- I have so many old recipes laying around. Some of you bakes and cooks know what I mean.
Provided by Pat Duran
Categories Other Breakfast
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. In small bowl,stir together the first 5 ingredients; set aside. (Note: instead of the peel and juice you can use 3 Tbsp. orange marmalade). In a medium bowl, dissolve yeast in warm water; stir in Bisquick and 1 Tablespoon of orange peel until soft dough forms. On surface dusted with baking mix, gently roll dough in mix to coat, like flour. Shape into ball; knead about 20 times or until smooth. If dough is too sticky,s sprinkle with additional Bisquick mix (up to 1/4 cup) Roll dough into 15x9-inch rectangle. Spread 3/4 of the pudding mixture over dough. Beginning at 15-inch side,roll up tightly. Pinch seam to seal. Cut into 9 slices. In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle with the almonds or other nuts. Place dough slices slightly apart on mixture. Cover; let rise in warm place for 25-30 minutes or until double in size. Heat oven to 375^. Bake uncovered for 25-30 minutes or until golden brown. Immediately place on heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over for 1 minute; remove pan. Serve while warm. I
- 2. Look for other Bisquick recipes in "Bisquick Recipes 24/7".
ORANGE CREAM STICKY BUNS
Pudding mix and fresh OJ are the secrets to the creamy topping of warm sticky buns.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 9
Number Of Ingredients 9
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.
Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Bun, Sodium 620 mg, Sugar 22 g, TransFat 1 g
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