Best Orange Buns Recipes

ORANGE BUNS

Steps:

• Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes.
• When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl.
• Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again.
• Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper.
• Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes.
• Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.

OVERNIGHT ORANGE AND VANILLA BEAN STICKY BUNS

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add 1 1/2 cups brown sugar, and cook until combined. Remove from heat. Stir in honey, whipping cream, water, orange peel, orange juice and seeds from vanilla bean. Cool 30 minutes. Pour mixture in ungreased 13x9x2-inch pan. Scatter pecan halves over top.
• Roll out one loaf of dough into rectangle shape about 14 inches by 6 inches. In small bowl, mix 1/4 cup each of brown sugar and granulated sugar, the cinnamon and salt. Spread half of mixture over dough. Roll dough tightly, and pinch seams closed. Using serrated knife, cut into 1 1/2-inch pieces. Place rolls cut side down in pan. Repeat with second loaf remaining sugar mixture. Cover pan of rolls with plastic wrap; refrigerate overnight.
• Remove from refrigerator and let sit 30 minutes. Heat oven to 350°F. Bake 35 to 45 minutes or until golden brown. Cool in pan 20 minutes. Cover pan with platter, and carefully flip over.

ORANGE-PECAN PETITE STICKY BUNS

Steps:

• Heat oven to 350°F.
• Combine dry gelatin mix, 1/2 cup sugar and cinnamon.
• Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half of the butter; sprinkle with half the gelatin mixture and half the nuts. Roll up, starting at one long side; cut into 12 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter, gelatin mixture and nuts.
• Bake 25 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, orange juice and remaining sugar until blended.
• Drizzle cream cheese glaze over warm rolls.

ORANGE HOT CROSS BUNS

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm orange juice. Add the butter, sugar, eggs, orange zest, salt, cinnamon, raisins, remaining orange juice and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; turn onto a lightly floured surface. Divide into 22 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on the top of each ball. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. , In a small heavy-duty resealable plastic bag, combine glaze ingredients until smooth. Cut a small hole in a corner of bag; pipe a cross on each bun.

ORANGE BUNS

Steps:

• Whisk flour, sugar, baking powder and salt.
• Cut in butter until in fine crumbs.
• Beat eggs with orange juice; drizzle over crumbs, tossing with fork to moisten.
• Turn out onto a floured surface; knead gently for 30 seconds.
• Roll or pat into an eight inch square; spread with butter.
• Mix the orange sugar and sprinkle over dough.
• Roll up jelly roll fashion; cut into eight slices.
• Place, side by side and cut side down, in a greased 9 or 10 inch tube pan.
• Bake in centre of a 425 oven for 35 minutes or until golden.

BOBBY FLAY'S STICKY BUNS WITH ORANGE-HONEY-BROWN SUGAR GLAZE AND TOASTED ALMONDS

Steps:

• To make the dough, sprinkle the yeast and the pinch of granulated sugar over the warm milk in a small bowl; set aside until foamy, about 5 minutes.
• Melt the butter in a small saucepan. Whisk the butter, vanilla, and egg yolk into the yeast.
• Whisk the flour, remaining 1/4 cup granulated sugar, and the salt together in a large bowl. Stir in the yeast mixture to make a sticky dough. Knead the dough on a floured work surface until it is soft and elastic, 6 to 8 minutes. Shape it into a ball and brush it with a little melted butter. Place in a bowl, cover, and let rise until doubled in size, about 1 1/2 hours.
• Remove the dough from the bowl and gently knead for a few minutes to deflate. Re-form it into a ball. Return it to the bowl, cover with buttered plastic wrap, and refrigerate for 4 hours.
• To make the glaze, generously butter a 9×13-inch baking pan. Combine the muscovado sugar, butter, orange juice, zest, and honey in a medium saucepan and bring to a boil over high heat. Stir occasionally until the mixture thickens and the sugar dissolves, about 5 minutes. Carefully pour the glaze mixture into the buttered pan, evening it out by tilting the pan. Sprinkle the almonds over the top. Set aside to cool slightly while you prepare the buns.
• Roll the dough into a 10×18-inch rectangle with a long edge facing you. To make the filling, spread the 4 tablespoons butter over the surface. Combine the muscovado sugar, granulated sugar, and cinnamon in a small bowl, and scatter the mixture over the butter. Roll the dough into a long tight cylinder; pinch the long edge to seal. Using fine string or dental floss, cut the cylinder into 1 1/2-inch-thick rolls. Evenly space the rolls, cut side up, on top of the caramel mixture in the pan. Cover, and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• Preheat the oven to 350°F.
• Place the baking pan in the oven and bake the buns until golden, 30 to 35 minutes.
• Remove the pan from the oven and let rest for 5 minutes before inverting the buns onto a large platter. Serve warm.

ORANGE PECAN STICKY BUNS

Steps:

• Heat oven to 400.
• In small bowl, combine margarine, 1 tablespoon chopped pecans, orange zest and honey; mix well. Sprinkle remaining 2 tablespoons chopped pecans in bottom of 8 or 9 in square baking pan.
• Separate dough into ten biscuits.
• Separate each biscuit into 2 layers.
• Spread top of 10 biscuit halves with 1 teaspoon of orange honey mixture.
• Top each with remaining biscuit halves and press together to form 10 filled biscuits. Seal edges.
• In a gentle manner, pull then twist each biscuit with your hands about 4-5 times to form 3 1/2 inch twisted rope (kind of like wringing out wet clothes but in a gentle way). Once this is done, wrap the rope around your finger and place formed rolls in baking pan.
• In a small saucepan, combine sugar, orange juice and vanilla.
• Cook over high hear until sugar is melted and syrup begins to boil, stirring constantly. Spoon over rolls.
• Bake about 20 minutes or until golden brown.
• Cool in pan 2 minutes, invert onto serving plate. serve warm.

CRANBERRY & ORANGE HOT CROSS BUNS

Steps:

• Put the orange zest in a bowl and set aside. Pour the juice into another bowl, add 75ml boiling water and the dried cranberries, then leave to soak.
• Meanwhile, pour the milk into a saucepan, add the butter and heat over a low heat, stirring occasionally, until the butter has just melted. Turn off the heat and beat in the egg by hand.
• Mix together the bread flour, yeast, 1 tsp salt, and the mixed spice and sugar in a large bowl. Make a well in the flour and pour in the milk mixture.
• Drain the cranberries and add to the bowl with the orange zest, then mix into the dough with a wooden spoon until it comes together enough to handle without getting too sticky.
• Tip out onto a floured surface and knead for 5 mins until smooth and elastic - you'll need to keep poking the cranberries into the mix as you go. Grease a bowl with a little oil, then add the dough and cover with cling film. Leave somewhere warm to rise for 1 hr.
• Once risen to twice the size, turn out the dough onto a lightly floured surface. Knock it back by kneading for about 1 min - this will get all the large air holes out and give you nice even buns.
• Divide the dough into 16 equal pieces, roll into balls and lay on baking sheets lined with parchment. Put a plastic bag over the baking sheets and leave to prove for 1 hr more.
• Heat oven to 220C/200C fan/gas 7. Mix together the plain flour and 5 tbsp water in a bowl to a sticky consistency. Spoon into a piping bag with a small opening, or use a 2mm nozzle, and pipe crosses onto each risen bun. Put the buns in the oven for 20-22 mins until brown on top.
• While the buns are baking, make the glaze. Pour the orange juice into a saucepan and mix in the jam. Bring to the boil over a low heat, then simmer for 3-5 mins - you'll need to keep an eye on this the whole time and stir it to stop it sticking. Once the buns are cooked, put them on a wire rack and immediately paint with the glaze. Leave to cool, then eat with butter. Will keep for up to 2 days in an airtight container.

ORANGE CREAM STICKY BUNS

Steps:

• 1. In small bowl,stir together the first 5 ingredients; set aside. (Note: instead of the peel and juice you can use 3 Tbsp. orange marmalade). In a medium bowl, dissolve yeast in warm water; stir in Bisquick and 1 Tablespoon of orange peel until soft dough forms. On surface dusted with baking mix, gently roll dough in mix to coat, like flour. Shape into ball; knead about 20 times or until smooth. If dough is too sticky,s sprinkle with additional Bisquick mix (up to 1/4 cup) Roll dough into 15x9-inch rectangle. Spread 3/4 of the pudding mixture over dough. Beginning at 15-inch side,roll up tightly. Pinch seam to seal. Cut into 9 slices. In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle with the almonds or other nuts. Place dough slices slightly apart on mixture. Cover; let rise in warm place for 25-30 minutes or until double in size. Heat oven to 375^. Bake uncovered for 25-30 minutes or until golden brown. Immediately place on heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over for 1 minute; remove pan. Serve while warm. I
• 2. Look for other Bisquick recipes in "Bisquick Recipes 24/7".

LOST CITY ORANGE HONEY BUNS

Steps:

• In a large bowl, add warm milk.
• Sprinkle yeast over milk and stir till yeast dissolves.
• Next add sugar, honey, salt, eggs, orange rind, and half of the butter and flour; beat well.
• Now mix in the remaining butter and enough flour to form a soft dough.
• Knead, cover and let rise about 1 hour till doubled.
• Mix the white sugar, orange rind and sliced almonds together, set aside.
• Divide dough in half and roll out into an 8 x 12-inch rectangle.
• Brush both dough rectangles with melted butter and sprinkle the orange sugar filling over top.
• Roll up from the long edge and slice into 1" pieces.
• The next step is to combine the honey topping ingredients into a small pot, bring to a rapid boil then pour into a 9x13-inch pan.
• Place all the sliced buns into the pan with the honey topping, the buns should just fit, cover and let rise 30 minutes, till doubled in size.
• Bake for 25 minute in a 375°F oven till golden.
• Upon removing from oven immediately turn the pan upside down onto foil.
• * Please Note* These buns are best if eaten the same day. Serve warm or at room temperature. Do not put in the refrigerator.
• *Rising time is included in preparation time (1 1/2 hrs).

CHOCOLATE ORANGE HOT CROSS BUNS

Steps:

• Heat the milk in a pan until steaming. Remove from the heat, add the butter and 3 tbsp marmalade, and stir until dissolved.
• Mix the bread flour, yeast, cinnamon, raisins, candied peel, chocolate and 1 tsp salt in a large bowl. Add the egg to the milk mixture, tip into the flour and stir to make a soft dough. Flour the work surface and your hands, then knead the dough for 10 mins until smooth and elastic. If any fruit or chocolate pieces escape, keep kneading them back in.
• Grease then line a large baking sheet with baking parchment. Divide the dough into 10 equal pieces. Shape them into buns by kneading each and then rolling under one hand on the work surface until smooth. Put the buns on the baking sheet, leaving room for rising, then slightly press them down to flatten a little. Cover loosely with cling film and prove in a warm place for 2 hrs or until the buns are well risen and doubled in size. Be patient, as it will make all the difference to the texture.
• Heat oven to 190C/170C fan/gas 5. Gradualy stir 90-105ml water into the plain flour to make a smooth, thick paste. Pour the mixture into a food bag and snip off a corner to make a hole about 5mm wide, then use it to pipe the crosses onto the buns. Bake for 20-25 mins until the buns are risen and golden brown, and sound hollow when tapped underneath.
• For the glaze, melt the remaining marmalade in the microwave or a small pan and brush over the buns while they're hot, then leave to cool. Eat on the day of baking, or toast the next day.

ORANGE-PECAN PETITE STICKY BUNS

Steps:

• Heat oven to 350°F.
• Combine dry gelatin mix, 1/2 cup sugar and cinnamon.
• Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half of the butter; sprinkle with half the gelatin mixture and half the nuts. Roll up, starting at one long side; cut into 12 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter, gelatin mixture and nuts.
• Bake 25 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, orange juice and remaining sugar until blended.
• Drizzle cream cheese glaze over warm rolls.

ORANGE STICKY BUNS

Steps:

• Combine butter, orange juice, 1/2 cup sugar, and orange peel. Cook for 2 minutes. Pour into 9 greased muffin pans (makes 9 muffins) Sift flour, baking powder, and salt. Cut in shortening. Add milk, and stir until dough follows fork. Knead for 4 minutes to rolling consistency. Roll 1/4 inch thick. Brush with butter, sprinkle with 1/4 cup sugar and 1/2 tsp cinnamon. Roll (like a jelly roll). Cut in 1 inch slices, and place in muffin pans cut side down on top of orange mix. Bake 450 degrees 20-25 minutes. After a few minutes to cool, tip muffin pan upside down on cookie sheet or waxed paper.

ORANGE CREAM STICKY BUNS

Steps:

• In small bowl, stir together sugar, pudding mix (dry), butter, 1 tablespoon of the orange peel and the orange juice; set aside.
• In medium bowl, dissolve yeast in warm water; stir in Bisquick mix and remaining 1 tablespoon orange peel until soft dough forms. On surface generously dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 20 times or until smooth. If dough is too sticky, sprinkle with additional Bisquick mix (up to 1/4 cup).
• Roll or pat dough into 15x9-inch rectangle. Spread 3/4 of the pudding mixture over dough. Beginning at 15-inch side, roll up dough tightly. Pinch edge of dough into roll to seal. Cut into 9 slices.
• In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle evenly with almonds. Place dough slices slightly apart on mixture. Cover; let rise in warm place (such as on cooling rack placed over bowl of warm water) 25 to 30 minutes or until double in size.
• Heat oven to 375°F. Bake uncovered 25 to 30 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over buns 1 minute; remove pan. Serve buns while warm.

ORANGE CREAM STICKY BUNS

Steps:

• In small bowl, stir together sugar, pudding mix (dry), butter, 1 tablespoon of the orange peel and the orange juice; set aside.
• In medium bowl, dissolve yeast in warm water; stir in Bisquick mix and remaining 1 tablespoon orange peel until soft dough forms. On surface generously dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 20 times or until smooth. If dough is too sticky, sprinkle with additional Bisquick mix (up to 1/4 cup).
• Roll or pat dough into 15x9-inch rectangle. Spread 3/4 of the pudding mixture over dough. Beginning at 15-inch side, roll up dough tightly. Pinch edge of dough into roll to seal. Cut into 9 slices.
• In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle evenly with almonds. Place dough slices slightly apart on mixture. Cover; let rise in warm place (such as on cooling rack placed over bowl of warm water) 25 to 30 minutes or until double in size.
• Heat oven to 375°F. Bake uncovered 25 to 30 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over buns 1 minute; remove pan. Serve buns while warm.

QUICK ORANGE BUNS

Steps:

• Whisk together dry ingredients Cut in butter until fine and crumbly Beat eggs with orange juice and drizzle over flour, tossing with fork until moistened. Turn onto floured surface and knead for 30 seconds. Roll or pat out into 8 in square. Spread with butter. Combine sugar and rind and sprinkle over butter. Roll up jellyroll style and slice into 8 slices Place in greased tube pan and bake @ 425F for 35 minutes

COCONUTTY ORANGE-APRICOT STICKY BUNS

Steps:

• Sprinkle yeast and sugar over warm water;let stand about 5 minutes until foamy.
• Stir together proofed yeast mixture, egg, coconut milk, butter, sugar, salt, and 1-2 cups of the flour; gradually stir in remaining flour (a KitchenAid stand mixer or bread machine may be used) until a very soft and somewhat sticky dough comes together;add additional flour a tablespoon at a time if necessary to preclude excess stickiness, but be careful not to add too much.
• Knead (a KitchenAid stand mixer or bread machine may be used) about 8 minutes until dough is smooth and still soft.
• Place dough into oiled bowl; cover bowl and put in a warm place; allow dough to rise about 1 1/4 hours until doubled.
• Meanwhile, cream together butter, brown sugar, orange zest, and orange juice to make the glaze; spread glaze evenly across the bottom of a 9x13" baking pan.
• Combine pecans, coconut, apricots, orange zest, sugar, and cinnamon (save the melted butter for later) to make the filling; stir and toss to mix well.
• Measure out 1 cup of the filling and sprinkle it evenly over the glaze already in the baking pan; set remainder aside.
• Once dough has doubled; punch it down then turn out onto a lightly floured surface such as a large cutting board or clean countertop; roll or pat the dough into a 12x18" rectangle.
• Brush dough rectangle with 2 tablespoons melted butter; sprinkle remaining filling evenly over the dough, leaving a 1" margin along one of the long sides.
• Roll the dough up jelly-roll-style,beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam and at the ends to seal the roll shut.
• Cut (see the NOTE below for a very easy cutting method) the roll into 12 even pieces, each about 1 1/2" wide; arrange the cut pieces, pretty-side down, on top of the glaze in the baking pan.
• Cover the pan and allow the buns to rise about 45 minutes or until once-again doubled.
• Bake at 350°F for 30-35 minutes until the buns are golden-brown with sugar bubbling up between them; cool in baking pan 5 minutes, then invert onto a baking sheet; continue to cool a few minutes longer then pull apart the sticky buns; serve while still warm or cool completely.
• NOTE: Using both hands, slide a two-foot length of plain dental floss under the dough roll; bring the ends of the floss up and across each other at the place you want to cut; pull the floss tight to make a very clean cut straight through the dough.

ORANGE BREAKFAST BUNS

Steps:

• Dissolve yeast in warm milk. Add sugar,orange juice, zest,salt,butter,eggs,and half of the flour.Mix well with electric mixer heavy hook attachment.Add the rest of the flour a 1/2 cup at a time.Mix for 5 minutes on medium speed.
• Place in a greased bowl,cover with a towel, and let it rise until it's double in size which would take about 1 1/2 hours.
• Turn the dough on a floured surface and roll into 12 by 10 inch rectangles.Cut into 10 by 1 inch strips,roll lightly, and tie into knots.You can make some pieces smaller that are 6 inches long and a 1/2 inch thick (I made some).
• Place on prepared baking sheet, let it rise to double the size, and wait another 1/2 hour.Glaze with a lightly beaten egg and sprinkle with poppy seeds, almonds, or sugar.
• Bake in an oven preheated to 400 degrees F for 12 minutes until golden brown.

ORANGE STICKY BUNS

Steps:

• For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
• In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.
• For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough.
• For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
• Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.
• Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving.

PHOENIX (ORANGE) CINNAMON BUNS

Steps:

• Cut the top third off the oranges and scoop out all the pulp; reserve the tops for this recipe and reserve the pulp for another use, if desired. Mix together the brown sugar and cinnamon in a small bowl. For each orange, flatten the dough for 2 biscuits and top them with 2 tablespoons of the brown sugar mixture. Roll the biscuits up into a ball and place them into the oranges. (Note: The dough should fill the orange about 2/3 of the way full, leaving room at the top for the bun to expand. Add more or less dough according to the size of your orange.)
• Add 2 tablespoons milk to each orange and put the tops back on. Wrap them individually in 3 layers of foil. Put them into the glowing embers of the campfire to cook for 7 to 10 minutes, turning halfway through the cooking time. Be sure to protect your hands from the fire at all times.