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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Ingredients:
softened butter, for bowls and baking pan |
1 cup light muscavado sugar |
4 tablespoons unsalted butter |
1/3 cup honey |
1/4 cup freshly squeezed orange juice |
1 orange, zest finely grated |
1 cup sliced almonds, lightly toasted |
1 package yeast |
1 cup warm milk (about 110 degrees f) |
1/4 cup granulated sugar, plus a pinch |
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 |
8 tablespoons softened butter |
1/3 cup granulated sugar |
1 tablespoon ground cinnamon |
Directions:
1. Butter a 9 by 13-inch baking pan.
2. For the glaze:
3. 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.
4. For the dough:
5. 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.
6. 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.
7. Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
8. For the filling:
9. 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.
10. Preheat the oven to 350 degrees F.
11. Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.
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