Weekend Recipe: Orange Sticky Rolls | KCET
Weekend Recipe: Orange Sticky Rolls
Cook's Country often makes a point of rediscovering and improving upon classic American recipes, and luckily for us, they've turned their gaze to the orange sticky rolls from the Tick Tock Tea Room, the long-shuttered Hollywood establishment we profiled here. Give them a shot this weekend for a perfectly leisurely breakfast!
Orange Sticky Rolls
1/2 cup frozen orange juice concentrate, thawed
1/4 cup packed light brown sugar
1/4 cup granulated sugar
3 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon grated orange zest
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
2 3/4 cups all-purpose flour, plus extra for work surface
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted
For the glaze: Grease 9-inch cake pan with cooking spray. Bring all ingredients to simmer in small saucepan over medium heat. Cook until mixture thickens and clings to back of spoon, about 5 minutes. Pour mixture into prepared pan. Cool until glaze hardens, at least 20 minutes.
For the filling: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine all ingredients except butter in bowl. Using fork, stir in butter until mixture resembles wet sand.
For the dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and butter in small bowl. Stir buttermilk mixture into flour mixture until combined. Knead dough on lightly floured work surface until smooth, about 5 minutes.
Roll dough into 12 by 9-inch rectangle. Pat filling into dough, leaving 1/2-inch border around edges. Starting at one long end, roll dough into tight cylinder and pinch seam together. Cut log into 8 pieces and arrange cut side down on cooled glaze, placing 1 roll in center and remaining rolls around edge of pan.
Bake until rolls are golden and glaze is darkened and bubbling, 20 to 25 minutes. Cool in pan 5 minutes, then turn out onto platter. Let rolls sit 10 minutes before serving.
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