Oranged Cinnamon Sticky Buns with a Citrus Pecan Glaze
Prep Time
40 mins
Cook Time
35 mins
Servings
4
Ingredients
For the dough
1 cup whole milk
2½ teaspoons active dry yeast
¼ cup granulated sugar divided
3½ all-purpose flour plus additional for rolling
1½ teaspoons baking powder
1 teaspoon kosher salt
1 egg lightly beaten
6 tablespoons unsalted butter melted
1 teaspoon orange extract
For the Filling
1 cup light brown sugar
3 tablespoons ground cinnamon
1 teaspoon cardamom
1/2 teaspoon nutmeg
¼ teaspoon kosher salt
2 teaspoons orange zest
¼ cup unsalted butter melted
2 tablespoons freshly squeezed orange juice
1 cup chopped pecans
For the glaze
2 cups confectioners’ sugar
4 tablespoons freshly squeezed orange juice
2 teaspoons orange zest
1 cup chopped pecans
Instructions
For the dough
In a saucepan over medium heat, add the milk and heat so it’s warm but not simmering then add 2 tablespoons of yeast and 2 tablespoons of the sugar, whisking to combine. Let sit until the mixture is foamy, about 10 minutes.
Add the flour, remaining sugar, baking powder and salt to a bowl (if you have a stand mixer make sure you are using the dough hook). Add the milk mixture and the egg and mix until combined, scraping down the sides of the bowl as needed. Add the melted butter and orange extract and continue to mix until a dough ball forms.
Turn the dough out onto a clean, lightly floured work surface. Knead the dough until it becomes smooth and elastic, about 5 minutes. If the dough is still sticky, sprinkle it lightly with additional flour.
Lightly grease a large bowl and add the dough to the bowl. Cover tightly with plastic wrap and place in a warm place (on the counter away from a window). Let the dough rise until it has doubled in size, about 1½ to 2 hours. Punch down the dough then refrigerate for at least an hour and up to overnight.
When the dough is chilled, put it onto a lightly floured work surface and roll out into a 16-inch x10-inch rectangle that is about ¼-inch thick.
For the Filling
In a small bowl stir together the brown sugar, cinnamon, salt and orange zest. In another small bowl stir together the butter and the orange juice.
Brush the surface of the dough with half of the butter mixture and sprinkle with the brown sugar mixture in an even layer, patting the sugar mixture down to ensure it sticks. Evenly spread the pecans over the top then drizzle with the remaining butter.
Starting with the end closest to you of the long side of the dough, roll the dough up into a tight coil. Cut the log into 9 even slices, about 1¾-inch thick. Lightly spray a 12-inch cast iron pan with vegetable spray and arrange the dough coils in the pan. At this point the rolls can be covered and refrigerated overnight.
Cover the rolls with plastic wrap and place in a warm place until the dough has risen again, about 1 hour (it may take longer if the dough was refrigerated overnight).
Preheat oven to 375º. Bake until the rolls are golden brown and fluffy, about 30 to 35 minutes. Let cool for 5 minutes.
For the glaze
In a small bowl whisk together the confectioners’ sugar, orange juice, and orange zest until an icing forms. Drizzle over the top of the sticky buns and top with pecans. Serve warm.