Tick Tock Orange Sticky Buns

prep time:: 45 min
total time:: 1.5 hr

Makes 8 rolls

Chris Rogers

ingredients

Glaze

1/2 c. frozen orange juice concentrate, thawed
1/4 c. brown sugar
1/4 c. granulated sugar
3 Tbsp. unsalted butter, melted

Filling

1/2 c. brown sugar
1/4 c. granulated sugar
2 tsp. cinnamon
1 Tbsp. orange zest (1 large orange)
1/8 tsp. ground cloves
1/8 tsp. salt
1 Tbsp. unsalted butter, melted

Dough

2 3/4 c. all-purpose flour
2 Tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. buttermilk
6 Tbsp. unsalted butter, melted and cooled

directions

Glaze

Grease 9-inch cake pan. In medium saucepan, simmer the orange juice concentrate, sugars, and butter until thickened (adhering to back of spoon), about 5 minutes. Pour into pan and allow to cool for at least 20 minutes, until hardened.

Filling

Heat oven to 350°. Mix all ingredients in bowl except the butter. Using a fork, stir in the butter until well incorporated, creating a sandy consistency.

Dough

1
Whisk dry ingredients together in a stand mixer. In a separate bowl, whisk milk and butter together. Slowly add to dry ingredients, and knead until smooth, about 5 minutes.
2
Roll out into a rectangle on floured plastic wrap. Sprinkle filling evenly over dough, avoiding a 1-inch perimeter on one long side and the two short sides. Roll into a log, and cut into 8 evenly-sized rolls using either a serrated knife or waxed floss. Place in pan and bake for 18-25 minutes, until lightly golden brown. Cool for only 5 minutes in the pan, then remove (rolls will harden and stick in pan if delayed). To turn out on plate, place a plate over the top of the pan, and turn both over in one motion, so that the sticky side of the rolls is on top. Allow to cool on a plate another 10 minutes before enjoying.

Source: Chris Rogers