Orange Sticky Buns for Breakfast

Kate Donahue | Food Babbles

Orange sticky buns that are super quick and easy to make. Sure, they're great for brunch, but you can even have them for a weekday breakfast!

Orange Sticky Buns Photo

I don’t know about you but I’m a breakfast person. If done right, it can be a spectacular way to start the day. If I don’t fill my belly in the morning, I notice I’m sluggish, cranky and quite frankly, miserable to be around. So for both myself and the people around me, I try to be sure to eat something in the morning.

Standard breakfast fare usually includes the old standbys like cereal or yogurt but sometimes, you just need to jazz things up a bit. Some mornings there should be crisp, golden waffles. Some mornings there should be fluffy lemon ricotta pancakes. Other times still there should most definitely be orange sticky buns.

Freshly made sticky buns for breakfast you say? Sounds like something for a special occasion or a lazy Sunday morning. Surely it will be more like brunch by the time you get to enjoy your “breakfast” if you’re making these rolls from scratch, right? Think again.

Orange Sticky Buns Picture

This tender sweet dough will take you no time at all to put together and there is no proofing! So you won’t be waiting around for your dough to rise. From start to finish, these orange sticky buns will be made and ready to go into the oven in about 20 minutes. Half an hour later, you’ll be enjoying a warm citrus-kissed sticky bun with hints of cinnamon, clove and a drizzle of smooth, sweet icing.

These sticky buns are quick enough to make on a weekday morning for your family yet still special enough to serve for a holiday brunch or treat yourself on a weekend morning. Everyone who gets their hands on one will be impressed and no one has to know just how easy these were to make.

Add a broiled grapefruit to up your citrus ante for a truly vibrant breakfast!

    9 Servings

Ingredients

For the Dough:
  • 2 eggs
  • 3/4 cup orange juice, pulp free
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter, cold and cut into small cubes
For the Filling:
  • 3/4 cup granulated sugar
  • 3 tablespoons butter, melted
  • 1 1/2 tablespoons orange zest, grated
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
For Glaze:
  • 1 cup powdered sugar, sifted
  • 3 tablespoons orange juice, pulp free

Directions

  1. Preheat oven to 400°F. Prepare an 8-inch square baking dish by lightly spraying with nonstick baking spray containing flour. Set aside.
  2. In a medium bowl, whisk together eggs and orange juice until well combined.
  3. In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon. Cut in the butter using a pastry blender until evenly distributed and the mixture looks like fine crumbs.
  4. Evenly drizzle the egg mixture over the flour mixture. Using your fingers, distribute the egg mixture until evenly moistened then turn the dough onto a lightly floured surface and knead just until the dough has come together being sure not to overwork the dough.
  5. In a small bowl, mix together all the filling ingredients until evenly moistened.
  6. Roll the dough into a 9-inch square. Spread the filling mixture evenly over the dough all the way to the edges. Evenly roll the dough up into a log. Using a very sharp knife, gently cut the dough into 9 (one-inch) slices being sure not to apply too much pressure. Place slices into the prepared baking dish.
  7. Bake rolls in preheated oven for 30-35 minutes until puffed and golden. Remove from oven and cool on a wire rack until very warm but not hot.
  8. Whisk together powdered sugar and orange juice. Drizzle over rolls and serve warm.

Orange sticky buns photo

Rate This Recipe!


Rating: 2.8 / 5.0 (11 Votes)
Source: Adapted from Canadian Living.
Tags: , , , , , , ,
Kate donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.

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