Top-ranked recipe named "Orange Glory Pecan Cinnamon Raisin Sticky Buns"
Try this Orange Glory Pecan Cinnamon Raisin Sticky Buns recipe, or contribute your own. "Cream" and "Rolls" are two tags used to describe Orange Glory Pecan Cinnamon Raisin Sticky Buns.
FOR DOUGH: In a small bowl, stir the yeast with the warm water. Set aside until bubbly. Heat milk, sugar, salt, and butter together until butter melts. Pour into a large bowl to cool to lukewarm. Add yeast to the cooled milk mixture. Add eggs and 2 cups of the flour and beat well by hand, about 2 minutes. Add the remaining 2 cups flour, one cup at a time, beating well until soft and smooth and should pull cleanly away from the sides of the bowl. Turn into a buttered bowl, then generously butter the surface of the dough with the softened butter, top and bottom. Cover with plastic wrap. Refrigerate as little as 2 hours, or overnight, or up to 3 days. Dough will rise in refrigerator. It will be ready for rolling and shaping the next morning. FOR SYRUP: Bring water, butter, orange zest, orange juice, and sugar to a boil and simmer 10 minutes. TO ASSEMBLE BUNS: Simmer raisins in water for 10 minutes, then drain. Grease 2 9-inch round cake pans. Pour syrup equally into pans. Mix 1 tablespoon sugar with 1 tablespoon cinnamon. Set our 4 small bowls to hold an assembly line of the softened butter, sugar-cinnamon mixture, pecans, and drained raisins. Divide dough in half. Place first section on a surface lightly sprinkled with flour and roll it into a 10- by 12-inch rectangle. Spread surface with half the butter, then sprinkle with half the cinnamon-sugar, pecans, and raisins. Roll up from long side into a snug log. With a sharp knife, cut into 8 sections. Place spirals, cut sides down, into the syrup in one of the pans, placing 1 spiral in the center and 7 around. Repeat with remaining dough and second pan. Cover buns with a cloth and let rise 1 hour. After 40 minutes, preheat oven to 375F. Bake buns 25 to 30 minutes. Remove and immediately invert onto a rack with waxed paper underneath to catch drips. Let cool 10 minutes before icing with the glaze. FOR THE GLAZE: Do not mix until ready to use. With a fork, mix sugar and cream until smooth. Pour over buns. Source: "Gooey Desserts" by Elaine Corn Posted to MM-Recipes Digest V3 #336 From: Linda Place
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