Orange-Cinnamon Honey Sticky Buns
- 7 tablespoons unsalted butter at room temperature, plus 1 tablespoon for greasing the bowl
- 1/4 cup warm water, (105F to 115F)
- 3 teaspoons instant dry yeast
- 1/3 cup sugar, divided
- 1 1/4 teaspoons kosher salt
- 1 large egg, slightly beaten
- 1 egg yolk
- 2 heaping tablespoons, (about 1 medium orange) freshly grated orange zest
- 1 cup whole milk, at room temperature or buttermilk
- 4 1/4 cups flour, divided
- 4 tablespoons ( 1/2 stick) unsalted butter, melted and cooled
- 2/3 cup packed light brown sugar
- 3 teaspoons cinnamon, ground
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup honey
- 1/4 cup heavy cream
- 1 1/2 cups pecans, chopped or walnuts
- 2 teaspoons (about 1/2 medium orange) orange zest, freshly grated
- 3 tablespoons freshly squeezed orange juice
- 1/4 teaspoon kosher salt
DirectionsTo make the dough, lightly grease a large bowl with 1 tablespoon of the butter and set aside.
In the bowl of a stand mixer combine the water, yeast, and 1 teaspoon of the sugar.
Stir to dissolve and let stand until foamy (about 5 minutes.
) Add the remaining sugar, the salt, the remaining butter, egg, egg yolk, orange zest, milk, and 3 cups of the flour.
Mix on low speed until combined.
Switch to a dough hook and continue mixing on low speed, slowly adding the remaining flour 1/4 cup at a time.
Increase the speed to medium and mix until the dough looks silky smooth and a bit tacky, but not too sticky.
(If the dough is too wet, add another tablespoon or two of flour.
) Continue mixing for 3 to 4 minutes.
Turn the mixer off, and shape the dough into a ball.
Put the dough in the greased bowl, turning it so that it is completely covered in butter.
Lay a sheet of plastic wrap directly on the surface of the dough, patting it down lightly around the edge of the bowl so that the dough is, not exposed to too much air.
Let the dough rise in a warm spot until it doubles in volume (about 2 hours).
After the dough has risen, punch it down, discard the plastic wrap, and turn it out onto a lightly floured surface.
With a floured rolling pin, roll the dough into a rectangle measuring 18 by 9 inches.
To make the filling, brush the dough with the melted butter and sprinkle evenly with the brown sugar and cinnamon.
Roll up the dough from one long end, so it forms a cigar-shaped, cinnamon-spiral log.
Arrange the log so it rests seam side down, then slice it into 14 equal pieces.
To make the glaze, combine all the ingredients in a small saucepan and heat, stirring, just until melted.
Pour the glaze into a 13 3/4-by-9 3/4-inch baking pan.
Arrange the sticky buns in the pan (there should be a little bit of room for them to rise).
Cover the pan with plastic wrap, and place in the refrigerator overnight.
The next morning, preheat the oven to 350F.
Remove the plastic wrap from the pan, and bake the sticky buns for 25 to 30 minutes, or until they are golden brown.
Let the buns cool for 5 to 10 minutes before turning them out onto a large baking sheet.
Let them cool for another 10 minutes before serving.