I don't usually want to post pictures of food because it never looks as good on camera as it really is (I hear food photography is the hardest photography there is for this reason). But oh well, here's a pic. I made this one a couple days ago, and though it was a bit time-consuming (the dough rises a total of 6 1/2 hours), if you are looking for a new sticky bun recipe (and let's face it, who isn't?) give this one a try. They are very tasty; the orange lends a delicate new flavor to the mix. They are worth the work, and now that I know how to make them and what to expect, I will definitely make them again.
Yields 12 rolls
Softened butter, for bowls and baking pan
For the dough:
1 package yeast
1 cup warm milk (about 110 degrees F)
1/4 cup plus a pinch granulated sugar, divided
1/4 cup unsalted butter
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
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 flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead dough on 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. Place in bowl, cover and let rise until doubled, about 1 hour.
Knead dough; re-form into ball. Return to the bowl. Cover with buttered plastic wrap, refrigerate for 4 hours.
For the glaze:
1 cup light muscavado sugar (*I used regular sugar)
4 tablespoons unsalted butter
1/3 cup honey
1/4 cup freshly squeezed orange juice
Zest of one orange, finely grated
1 cup sliced almonds, lightly toasted (*or pecans, or walnuts...your favorite nut, really)
For the glaze: Combine sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Butter a 9 by 13-inch baking pan. Pour the glaze into the prepared pan, and scatter the nuts over the top.
For the filling:
8 tablespoons softened butter
1/3 cup granulated sugar
1 tablespoon ground cinnamon
For the filling: Roll 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 rolls in pan. Cover, let rise at room temperature until doubled, about 1 1/2 hours.
Preheat oven to 350 degrees F.
Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.
