This recipe for Orange Sticky Buns is a beautiful way to showcase fresh citrus flavor in a breakfast pastry!
When Sunday mornings roll around, my family is always asking me to make something special for breakfast. These orange sticky buns are a nice departure from the typical cinnamon roll- or even from traditional sticky buns. They are a soft and tender pastry with a sweet orange glaze. Delicious!
- white sugar
- orange zest and orange juice
- active dry yeast
- warm water
- sour cream
- salted butter
- all purpose flour
How to make Orange Sticky Buns:
The full printable recipe is at the end of this post. Plan ahead. This is a yeast roll recipe, so it will need three hours of rising time! Spray two 9×13-inch pans with nonstick spray (or use a large, rimmed baking sheet for all 24 rolls).
Combine sugar and orange zest in a bowl and stir together. Follow the instructions in the recipe to make the dough. Then knead it until it’s smooth and elastic. Place the dough in a greased bowl, cover with a clean dishtowel and let it rise in a warm place for two hours. It should double in size.
Punch the dough down, and turn it out onto a floured surface. Knead several times, and then divide the dough into two equal parts. Roll each half into a 12-inch circle. Brush each circle with butter, and sprinkle with the orange sugar mixture.
Cut each circle into 12 pie-shaped wedges. Start at the wide end of each wedge, and roll each (croissant-like). Place each rolled up piece of dough point-side-down in the prepared pan. Cover and let rise in a warm place for one hour.
Preheat the oven to 350 degrees F. Bake for 15 to 20 minutes, or until golden brown.
Boil the glaze ingredients (white sugar, sour cream, orange juice and butter). Spoon the glaze over the warm rolls to create the ultimate orange sticky buns. Enjoy!
Here are a few more breakfast pastries you might like to try:
- Danish Braid with Apple Filling
- Make Ahead Cinnamon Rolls
- Lemon Cream Cheese Danish
- Orange Cranberry Twists
- Baked Chocolate Glazed Donuts
Orange Sticky Buns
- 1 cup granulated white sugar, divided
- 2 tablespoons grated orange zest
- One .25-ounce envelope active dry yeast
- ¼ cup warm water (110 to 115 degrees)
- 1 teaspoon salt
- 2 large eggs
- ½ cup sour cream
- 6 tablespoons salted butter, melted
- 3½ cups all-purpose flour, divided
- 2 tablespoons salted butter, melted
- ¾ cup granulated white sugar
- ½ cup sour cream
- 2 tablespoons freshly squeezed orange juice
- 6 tablespoons salted butter
- In a small bowl, mix ¾ cup of sugar with orange zest; set aside.
- In a large bowl, dissolve the yeast in warm water. Beat in ¼ cup sugar, salt, eggs, sour cream and 6 tablespoons melted butter. Gradually add 2 cups of flour; beating until the dough forms.
- Transfer to a floured surface. Into dough, knead enough remaining flour in small amounts to make it smooth and elastic with small blisters on the surface. Place the dough in a large greased bowl. Cover loosely with a clean dishtowel and let it rise in a warm place (80 to 85°) until it has doubled in size, about 2 hours.
- Punch the dough down and turn out onto a floured surface. Knead about 15 times. Divide into 2 equal parts. Roll each part into a 12-inch circle. Brush the circles with the remaining butter. Sprinkle with the orange-sugar mixture.
- Cut each circle into 12 pie-shape wedges. Starting at the wide end, roll up the wedges (croissant-like). Place them point-side-down in two greased 9x13-inch pans (or use a large, rimmed baking sheet for all 24 rolls). Cover and let rise in warm place until almost double in size, about 1 hour.
- Preheat the oven to 350° F.
- Bake, uncovered, 15 to 20 minutes- or until golden brown.
- In a medium saucepan, mix all glaze ingredients. Boil 3 minutes, stirring constantly.
- Spoon the glaze over the buns while they are still warm.
- Don't have a warm place for rising? Turn the light on in your oven and use your (closed) oven for rising. You can turn it on briefly (30 seconds) to provide a blast of warm air and then be sure to turn it off!