Orange Honey Pecan Sticky Buns

Two words you guys… Sticky. Buns…  I mean honestly need I say more?

Here’s the deal – If you made me choose what my all time favourite baked good is – impossible as that decision would be to make – I would probably tell you it’s sticky buns. I love sticky buns, like a freaking LOOOVVVEEE sticky buns. Everything from the pillowy soft dough, to the cinnamon filling, to the sticky caramel glaze, and if you throw some pecans in there… game over baby, I will probably swallow it whole.

Yes, they are a complete mess to eat, (that is, if you are an animal like me and eat with your hands), and by the time I’m through attacking a sticky bun, I’m usually covered in sweet, sticky, caramelly goodness…. but I wouldn’t have it any other way.

Oranges are in season right now, so I decided to make use of them in this recipe along with another one of my favourite ingredients – honey. The result; everything you want in a sticky bun, but with a delicious orange honey twist.

Serve these guys warm, and you simply wont be able to resist. Embrace the sticky mess, and whip up a batch of these buns hun! Yup, that Sir Mix-A-Lot reference just happened, and I’m pretty happy about it. I highly suggest listening to that song while you bake these, because… why the heck not?

Happy baking lovelies

KP xoxo

Orange Honey Pecan Sticky Buns

Makes 12 Rolls

Things you need…

Sweet Roll Dough
2 pckg dry instant yeast
1 cup whole milk
1/3 cup honey
1/3 cup granulated sugar
1 tbsp orange zest
2 eggs, lightly beaten at room temp
1/2 cup unsalted butter, room temp
4 ½- 4 ¾ cups all purpose flour
1/2 tsp salt
¼ tsp cinnamon

Filling
1/2 cup dark brown sugar, softened
1/4 cup honey
1/2 cup butter, softened
1 tbsp cinnamon
1 tbsp all purpose flour

Sticky Orange Pecan Glaze
1/2 cup butter
1/3 cup honey
1 cup brown sugar, packed
1/4 cup freshly squeezed orange juice
1/4 cup heavy cream
1/4 tsp salt
pinch of cinnamon
1 cup toasted pecans, roughly chopped (optional)

How to make…

Sweet Roll Dough

In the bowl of a stand mixer fitted with the dough hook add your yeast and a couple tsp of the sugar. Pour the warmed milk over the yeast and a couple tbsp of the granulated sugar and lightly whisk to combine. Allow your yeast to sit in the warm milk like this for 5-10 minutes to proof. When you come back to your yeast after 5-10 minutes it should be frothy – this indicates that your yeast is active and good to go. If you come back and your yeast hasn’t gotten frothy or foamed up, discard the contents in your bowl and start over with new fresh packages of yeast and proof again using the same technique.

Once you have proofed your yeast, add the remaining sugar & honey to the mixture as well as the softened butter and turn your mixer onto low to begin combining the ingredients. Mix for a minute or so until the softened butter is broken up into chunks. Add your beaten eggs and orange zest and allow to mix until combined.

Whisk together flour, salt and cinnamon in a bowl and slowly begin to add your dry ingredients 1/2 cup at a time allow the flour to incorporate slightly before each addition.

Once you have added all of your flour, turn your mixer onto medium speed and allow it to mix the dough until a large smooth mass forms. The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl. If you find that your dough is sticking to the sides of your bowl, add a bit more flour 1 tbsp at a time until it comes away from the sides of the bowl. Allow to turn on medium speed for 5 minutes.

Remove dough from bowl – it should be smooth and elastic. Knead with your hands for an additional 2 minutes on a lightly floured surface. Next, place your dough into a large greased bowl, lightly grease the top of your dough and cover with a dry tea towel. Set your dough aside to rise in a warm place for 1 1/2 – 2 hours or until doubled in size.

Filling

In a small mixing bowl beat together butter, brown sugar, honey and cinnamon until fluffy. Add flour and beat until combined.

Assembly

Once your cinnamon bun dough has risen, punch dough down and turn out onto a lightly floured surface. Roll out into a rectangle that is 1/4 inch thick.

Spread brown sugar filling out across the dough, leaving a 1 inch border at the bottom. Sprinkle the toasted pecans (if using) across the surface of the dough evenly and gently press down into the sugar filling.

Roll dough up jelly-roll style and pinch the end together to seal. Cut into 12 even 1 inch rolls. Place rolls into two parchment lined 9×9 inch cast iron skillets – 6 per skillet. Set aside to rise again in a warm place for another 30 – 45.

While your rolls are rising, preheat your oven to 350 degrees. Once they have risen, bake for 20-25 minutes or until the tops are light golden brown. Remove from oven and glaze as directed below.

Sticky Orange Glaze

While your buns are baking, prepare your glaze.

In a medium sauce pan, melt butter, brown sugar and honey together. Pour in orange juice and add salt. Bring to a boil over medium high heat, and slowly whisk in heavy cream. Bring back up to a gentle boil and allow to caramelize for 4-6 minutes or until golden. Remove from heat, stir in vanilla and cinnamon. Set aside until ready to use.

Once your buns are out of the oven, stir the pecans into your caramel and pour caramel orange glaze evenly over top of the sticky buns. If your caramel has cooled a bit too much, simply reheat so it is easier to pour. Allow buns to cool for 10 minutes or so and serve warm. Enjoy!