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Orange Sticky Rolls

edh's picture

Orange Sticky Rolls

I've never tried doing a blog before, but just had to share last weekend's ragingly successful experiment. Sourdough has been going not-so-well lately, so I've returned to commercial yeast for a bit. This is a somewhat altered version of my mother-in-law's recipe.

Orange Sticky Rolls

Sweet Dough:

1 Cup lukewarm milk (for non-dairy, I use 1/3 c each of coconut, soy, and rice milks)

3 Tbsp honey

1 tsp salt

1 tsp instant yeast

1/4 Cup water (the original recipe called for active dry yeast dissolved in water; instant doesn't need dissolving, but the dough needs the liquid)

1 egg

1/4 Cup shortening (coconut oil)

4 cups flour (I used 3 cups KA AP and 1 cup spelt, worked great)

Mix all ingredients together until smooth, let sit for 20 minutes, then do several french folds. It's a fairly sticky dough, but tightens up quickly.

Let rise for 2 1/2 hours, folding three times, every 30 - 45 minutes. The original recipe calls for 2 bulk rises, punching down in between, but folding made it so much lighter.

While the dough rises, make the orange glaze;

Juice and zest of 1 - 2 oranges, and 1 lemon (about 3/4 cup juice)

1 1/4 cups sugar

Cook juice, zest, and sugar together over low heat in a heavy saucepan until thickened, about 15 - 20 minutes.

Let cool to room temperature. I had to stick it in the fridge to cool it down a bit.

When the dough is ready, roll out into a 9"x18" oblong. Spread with about 4 Tbsp of the filling (don't use too much! It's not like cinnamon rolls, any extra will goosh out and make it impossible to seal the roll), then roll tightly along the long edge, and pinch the edges together.

Grease a 9"x13" pan (actually, next time I'm going to use something bigger, or two pans. I think 9"x13" is a little small, the rolls were a little too closely squeezed in there for my taste). Spread the rest of the glaze in the bottom of the pan.

Slice the roll into 1" pieces, then place loosely in the pan. Cover and let rise until not quite doubled (20 - 30 minutes).

Bake 25 - 30 minutes at 375 F. When done, invert pan over cooky sheet.

They're pretty decadent, but make a nice change from decadent cinnamon rolls.




browndog's picture

edh, these sound delicious. I am so-so about traditional sticky buns, but your idea of turning them orange makes all the difference, and they're going on my to-try list. My husband likes breads he can bake in a Dutch oven while camping, such as strombolini and monkey bread. These would be a great option.

maggie664's picture

An interesting departure from the cinnamon ones - a great idea, thank you. M

edh's picture

Glad you all like the sound of the recipe; it's one from my husband's childhood (with a few changes).

The glaze is also the filling; just don't use too much or you won't be able to seal the roll. Mostly they turn into big soft spirals that soak up a pretty intense orange flavor, and end up with a bit of sort of candied glaze on the bottom (which ends up being the top).

Other than making it into a dairy-free option, the biggest change I've made has been to the glaze; I found the original to be very sweet and not terribly orange-y. I think it could still stand even more zest, but my fingers were getting sore after grating 2 oranges and a lemon...