Sticky Buns

Directions

1. 1
   Butter a 9 by 13-inch baking pan.
2. 2
   For the glaze:
3. 3
   Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened.
4. 4
   Pour the glaze into the prepared pan, and scatter the nuts over the top.
5. 5
   For the dough:
6. 6
   Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes.
7. 7
   Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
8. 8
   Whisk the flour, 1/4 cup sugar, and salt in a large bowl.
9. 9
   Stir in yeast mixture to make a sticky dough.
10. 10
    Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes.
11. 11
    (Dough will be soft and elastic, but not terribly sticky.)
12. 12
    Shape into a ball, brush with a little melted butter and put into a large bowl.
13. 13
    Cover with plastic wrap and let rise until doubled, about 1 hour.
14. 14
    Knead the dough and reform into a ball.
15. 15
    Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
16. 16
    For the filling:
17. 17
    Roll the dough into 10 by 18-inch rectangle with a long edge facing you.
18. 18
    Spread soft butter over the surface.
19. 19
    Whisk 1/3 cup sugar and cinnamon together, scatter over butter.
20. 20
    Roll into a long tight cylinder; pinch long edge to seal.
21. 21
    Cut into 1 1/2-inch rolls with string or dental floss.
22. 22
    Evenly space the rolls in the pan.
23. 23
    Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
24. 24
    Preheat the oven to 350 degrees F.
25. 25
    Bake until golden, 30 to 35 minutes.
26. 26
    Rest at room temperature 10 minutes, unmold, and serve warm.