Orange Pecan Sticky Buns Recipes

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.

Steps:

• Heat oven to 400.
• In small bowl, combine margarine, 1 tablespoon chopped pecans, orange zest and honey; mix well. Sprinkle remaining 2 tablespoons chopped pecans in bottom of 8 or 9 in square baking pan.
• Separate dough into ten biscuits.
• Separate each biscuit into 2 layers.
• Spread top of 10 biscuit halves with 1 teaspoon of orange honey mixture.
• Top each with remaining biscuit halves and press together to form 10 filled biscuits. Seal edges.
• In a gentle manner, pull then twist each biscuit with your hands about 4-5 times to form 3 1/2 inch twisted rope (kind of like wringing out wet clothes but in a gentle way). Once this is done, wrap the rope around your finger and place formed rolls in baking pan.
• In a small saucepan, combine sugar, orange juice and vanilla.
• Cook over high hear until sugar is melted and syrup begins to boil, stirring constantly. Spoon over rolls.
• Bake about 20 minutes or until golden brown.
• Cool in pan 2 minutes, invert onto serving plate. serve warm.

Steps:

• Butter a 9 by 13-inch baking pan.
• Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
• 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 the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a 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 and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
• Roll the 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 the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
• Preheat the oven to 350 degrees F.
• Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

Steps:

• Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar, and let sit until foamy, about 5 minutes.
• To the bowl of a stand mixer fitted with a dough hook, add the flour, salt and remaining 1 tablespoon sugar. Stir to combine, then add the butter and toss to coat in the flour. Add the eggs and buttermilk mixture, then mix on low to combine, about 1 or 2 minutes.
• Increase speed to medium, and mix the dough until it is soft, billowy and clearing the sides of the bowl, but still sticking to the bottom, 8 to 10 minutes. If the dough seems very, very soft and still sticks to the sides of the bowl, add more flour, a tablespoon at a time (up to about 4 tablespoons).
• Lightly grease a separate large bowl with butter and transfer the dough to it. Turn the dough to coat with butter, then cover the bowl with a kitchen towel. Let the dough rise in a warm spot until almost doubled in size, about 1 hour, then refrigerate the dough for 1 hour more. (Alternately, refrigerate the dough for up to 24 hours after the first rise, then proceed with the recipe as written.)
• When you are ready to bake the rolls, make the topping: In a medium saucepan (to prevent boiling over), combine the maple syrup, brown sugar, butter and salt. Bring to a boil over medium and cook for 1 minute. The mixture will thicken slightly. Pour the mixture into a metal 9-by-13-inch baking pan and tilt the pan to evenly cover the bottom with the syrup. Sprinkle the pecans evenly over the top, and set aside.
• Make the filling: In a small bowl, combine the brown sugar, cinnamon, cardamom and salt.
• Assemble the rolls: Turn the dough out onto a floured surface and pat or roll it into a 12-by-16-inch rectangle that's 1/4-inch thick. Gently spread the softened butter over the dough, leaving about 1 inch of unbuttered dough on the long edge furthest from you. Sprinkle the sugar mixture evenly over the top of the butter. From the long end closest to you, roll the dough into a tight log. With the seam side down, use a serrated knife or length of floss to cut the log into 12 even pieces.
• Place the rolls spiral side up into the prepared pan, cover and let rise until puffy but not quite doubled in size, about 45 minutes. (This may take a little longer if you refrigerated the dough for longer than 1 hour after the first rise.) If you'd like to bake them later, you can refrigerate the rolls in the pan before this second rise for up to 24 hours. Let the rolls rise at room temperature until almost doubled in size before baking. They will take longer to rise after chilling, depending on the ambient temperature.
• Heat oven to 350 degrees and bake rolls for 30 to 35 minutes, or until the rolls are golden brown and the caramel is bubbling a bit around the edges. Carefully run an offset spatula or thin knife around the edges of the pan. Let the rolls cool in the pan on a rack for about 5 minutes, then flip them out onto a serving tray or sheet pan. Let cool for a minute or two, then enjoy warm.

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup until combined. Pour into a well-greased 13x9-in. baking dish. Sprinkle with pecans., Punch dough down. Turn onto a floured surface. Roll into a 12x8-in. rectangle; brush with melted butter. Combine sugars and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Cut into 12 slices. Place cut side down in prepared pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°. , Bake 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Steps:

• Heat oven to 350°F.
• Combine dry gelatin mix, 1/2 cup sugar and cinnamon.
• Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half of the butter; sprinkle with half the gelatin mixture and half the nuts. Roll up, starting at one long side; cut into 12 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter, gelatin mixture and nuts.
• Bake 25 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, orange juice and remaining sugar until blended.
• Drizzle cream cheese glaze over warm rolls.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.

Steps:

• Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.