Orange Sticky Buns

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I’ve had this recipe and have been meaning to try it for a while. Thankfully, the chance presented itself as a dessert for our communal meal. Despite that fact that I don’t think I’ve ever made Cinnamon Buns before, apparently I decided that cinnamon was too mainstream and therefore was attracted to this citrus-y take on a traditional favourite. It was good to have a fun dessert, because I unwittingly continued my theme of some kind of carb with roasted vegetables, tomato sauce, and cheese. After I bought the ingredients for my veggie pasta casserole, I realized it was pretty much the veggie lasagna and the veggie stromboli in a different form. Ah well.

Everything turned out well except for the icing- we didn’t have quite enough icing sugar but we had already added the butter and it was, well, interesting. And we didn’t whip up the butter enough with the sugar or something, so there were chunks of butter we couldn’t get rid of (we’re also working sans mixer here).  However, when we put the icing on the warm buns the butter melted and it was delicious. Seriously to die for. We couldn’t stop eating them. I think if I do it again, I’ll just use the glaze I make for my scones- very simple, just orange juice and sugar which is the glaze I’ve included below. No need for all that butter!

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Follow the instructions below to make the dough. After the dough has risen, roll it out on a floured surface into a rectangle.

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Then mix the filling. Zest an orange by grating the skin of an orange with the small holes on a cheese grater, or with a steak knife.

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Yay orange zest! It should look like this.

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Mix the orange zest with 3 tablespoons butter and some sugar and voila! Tasty filling.

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I let the filling set for too long before spreading it, so the butter started to solidify. Still works, but I’d suggest waiting until you’re ready to spread to melt the butter.

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Roll ‘er up! You have an orange roll log. Roll it from the long side; you want the length.

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Now I used dental floss, but you can use sewing thread or that cheese wire stuff. Just put the string under the dough, cross over top, and then pull in opposite directions. Yay orange buns!

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This is the bun ready to be baked, Doesn’t it look adorable?

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They’re all on the pan! Wahoo! They’ll expand don’t you worry.

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While they’re baking, mix the glaze. This is my weird chunky butter glaze. Just use icing sugar and orange juice. It’s better trust me. Not sure what was going on here. But it worked.

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They’re done! Don’t they look marvelous? But wait, they’re missing the glaze! Quick, while they’re warm…

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And that my friends. Is an orange roll. They were super tasty and I kind of wish I had made more.

Bon Appetit!

Original recipe-

Orange Sticky Buns

Yield: 15 sticky buns



  • 1 cup warm milk
  • 9 tablespoons butter
  • 4 cup flour
  • 3 eggs
  • 1 cup white sugar
  • 1 tablespoon yeast
  • 1 tsp salt
  • zest of 1 orange


  • 2 cups powdered sugar
  • 4 tablespoons orange juice (fresh squeeze is preferable)


First off, prepare the dough. You want to proof your yeast to be sure it’s active, so dissolve 1 tablespoon of yeast with 1/2 teaspoon sugar in 1/3 cup of very warm water. Mix it together and let it rise. If it doesn’t start to bubble and rise a bit after a few minutes, your yeast is probably dead because of water that was too hot or the age of the yeast.

Next melt 3 tablespoons butter and mix with the 3 eggs, 1/2 cup sugar, the yeast mixture, and 1 cup milk. Mix well and then add 1 cup of flour. Then add 3 more cups of flour (or however much you need until you have a nice dough) and 1 teaspoon of salt. Let rise until doubled, about 2 hours.

Now for the yummy orange part! While the dough is rising, zest an orange. If you don’t know what zesting is, basically you grate off the peel of an orange and that shredded peel is called zest. Don’t zest the white part, only the orange part. When your dough is risen, roll it out flat onto the counter into an oblong rectangle. Roughly 28″x9″. Then for the filling, combine 6 tablespoons melted butter with 1/2 cup sugar and the orange zest. Spread this filling over the surface of the dough, and then roll the dough up lengthwise (so the end result is a 28″ long roll of awesome).

Cut the roll into 1” cross sections (roughly 15 piece). I used dental floss because it works beautifully; if you have that wire you use to cut cheese, or some other implement you’d rather use go for it; i hear sewing thread works well. Using a knife, though, can squish the rolls, and no one wants that. Then set the rolls on a greased baking sheet (leave a bit of space- they will rise!) and let rise for a bit, until double.

Bake the rolls at 375 F for about 20 minutes, or until done through. While the rolls are baking, prepare the glaze. Squeeze out the juice from the orange you zested and mix it with 2 cups of powdered sugar. The ratio is about 4 T orange juice to 1 cup sugar, but feel free to add until you have a nice consistency. Remember, it’s a lot easier to add a little more liquid if your glaze has too much sugar then to add more sugar, so I suggest starting with the sugar and slowly adding orange juice.

When the rolls are done, feel free to glaze while still warm. Then eat them! For they are delicious and you will love them.



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