Sticky Buns

Ingredients

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• Softened butter, for bowls and baking pan

For the glaze:

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• 1 cup light muscavado sugar
• 4 tablespoons unsalted butter
• 1/3 cup honey
• 1/4 cup freshly squeezed orange juice
• 1 orange, finely grated zest
• 1 cup sliced almonds, lightly toasted

For the dough:

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• 1 package yeast
• 1 cup warm milk (about 110 degrees F)
• 1/4 cup plus a pinch granulated sugar, divided
• 1/4 cup unsalted butter
• 1 1/2 teaspoons pure vanilla extract
• 1 large egg yolk
• 2 3/4 cups all-purpose flour
• 1/4 cup sugar
• 3/4 teaspoon salt

For the filling:

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• 8 tablespoons softened butter
• 1/3 cup granulated sugar
• 1 tablespoon ground cinnamon

Directions

Butter a 9 by 13-inch baking pan.

For the glaze:

Combine sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.

For the dough:

Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.

Whisk flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead dough on floured work surface until soft and elastic, 6 to 8 minutes (Dough will be soft and elastic, but not terribly sticky). Shape into a ball, brush with a little melted butter. Place in bowl, cover and let rise until doubled, about 1 hour.

Knead dough; re-form into ball. Return to the bowl. Cover with buttered plastic wrap, refrigerate for 4 hours.

For the filling:

Roll dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space rolls in pan. Cover, let rise at room temperature until doubled, about 1 1/2 hours.

Preheat oven to 350 degrees F.

Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.