Orange Sticky Buns
Prep Time:90 mins
Cook Time:20 mins
Serves:12
- 223 Calories
- 4g Protein
- 5g Total Fat
- 41g Carbs
Let these Orange Sticky Buns set the scene: You wake up to the smell of fresh-baked dough, caramelized with sticky orange marmalade and a hint of cinnamon—ready to fuel all the epic winter adventures ahead. Soft, chewy, and baked with citrusy sweetness, these buns set the table for the day’s festivities, filling the kitchen with that cozy holiday spirit you’ll reminisce about months later. Each bite brings a burst of orange zest that’ll make this the breakfast everyone looks forward to year after year.
Recipe provided by Kitchen McCabe
Ingredients
- 3/4 cup whole milk
- 3 tablespoons butter (plus 1 tablespoon for greasing your tin)
- 2-1/4 teaspoons instant yeast
- 2-1/2 cups Kodiak Gluten-free Frontier Cakes Flapjack & Waffle Mix
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 2/3 cup marmalade, divided
- 1/4 cup brown sugar
- 1/4 cup orange juice concentrate
Directions
- Place the Kodiak mix, sugar, and yeast in a mixing bowl fitted to a stand mixer. Whisk together and set aside.
- Place the milk and 3 Tablespoons of the butter in a small saucepan and heat just until the butter starts to melt. Then, remove from heat, stirring occasionally until butter melts fully and let cool until very warm (not burning hot).
- Pour the milk mixture into the bowl of dry ingredients along with the egg and stir to combine. Beat with whisk attachment for 5 minutes, to form a smooth dough.
- Cover and let rest for 10 minutes. Grease a muffin tin with remaining Tablespoon of softened butter. Add 1 teaspoon brown sugar and 1 teaspoon orange juice concentrate to each well of the muffin tin. Set aside.
- Roll the rested dough out into a 14”x8” rectangle.
- Spread 1/2 cup of the marmalade evenly over the dough. Roll the dough into a 14” long log. Use floss or a sharp knife to cut the log into 12 rolls.
- Place each roll in a muffin tin well. Cover and let rise in a warm place until doubled in size (about an hour).
- Preheat the oven to 375° Fahrenheit.
- Bake the rolls for 17-20 minutes, or until golden brown and cooked through.
- Remove from the oven and immediately (and very carefully) invert onto a serving plate or board.
- Turn rolls right side up and brush the tops with the remaining marmalade. Enjoy warm.
- Store in an airtight container.
Troubleshooting Tips:
- How fresh is your yeast? Outdated yeast or yeast that has been stored improperly will not rise. With heavy grains, using the freshest yeast is essential.
- Give your dough time to rest. Resting the dough gives the grains time to soak up added liquid. Dough will generally start out on the wetter side with whole grain recipes and will become properly hydrated and workable after resting for 5-10 minutes.
- This dough is heavy! Yeasted recipes using whole grains generally take longer to rise. Sometimes it will take double the amount of time that it would take for a standard, all-purpose yeasted dough to rise. Make sure your dough is covered and placed in a very warm location when it comes time to rise.
