Sticky Buns
Sticky Buns might be just the bread you are searching for. This recipe serves 12. One portion of this dish contains roughly 7g of protein, 27g of fat, and Head to the store and pick up flour, honey, butter, and a few other things to make it today.
Instructions
Watch how to make this recipe.
Butter a 9 by 13-inch baking pan.
Combine the 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.
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 the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a 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 and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
Roll the 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 the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
Preheat the oven to 350 degrees F.
Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.