These Orange Olive Oil Sticky buns are a delicious holiday or weekend treat! The dough is scented with our Crushed Mandarin Olive Oil as well as lots of cinnamon, and the zesty orange filling makes these sticky buns insanely delicious. Paired with ice cream, whipped cream, or a hot latte, these buns are sure to please!
Orange Olive Oil Sticky Buns Recipe:
- 1 3/4 cups warm water
- 1 teaspoon active dry yeast
- 2 tablespoons sugar
- 3 teaspoons salt
- 1 tsp cinnamon
- 3 cups all-purpose flour
- 1 1/4 cup bread flour
- 1/2 cup Wild Groves Crushed Mandarin Olive Oil
- 1 cup sugar
- 1/4 tsp salt
- 1 orange, zested
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 tbsp melted butter
- 1 cup powdered sugar
- 2 tbsp milk
- 1/8 tsp vanilla extract
- In the bowl of an electric mixer with a bread hook, combine the warm water, yeast, and sugar, and allow to stand for 5 minutes to let the yeast foam.
- Add the salt and half of the flour. Turn the mixer on low, and continue to add the rest of the flour allowing the mixer to mix it all together. When the dough has come together in a shaggy ball, pour in the olive oil in a drizzle as the dough hook keeps stirring.
- On a medium-low speed, let the dough knead for 4 to 5 minutes. (All of this mixing and kneading can also be done by hand.) When the dough is smooth and satiny, gather it together and turn it into a deep, oiled bowl. Cover the bowl with a clean kitchen towel, and put somewhere warm to rise until doubled in volume (about 90 minutes).
- While the dough rises, make the filling. Combine the cup of sugar with the orange zest, vanilla, nutmeg, salt, cinnamon, and the melted butter. Allow to sit for a couple of minutes while the zest releases its oil into the sugar. Then, mix well until you have a homogenous mixture. Set aside.
- Butter a 9- by 13-inch baking pan. Punch the dough down and turn it out onto a lightly floured surface. Roll it out into a large rectangle that is a bit under 1/2-inch thick.
- Spread the filling mixture onto the dough, leaving a 1/2-inch strip empty along one of the long ends. Roll the dough up tightly like a jelly roll starting at the long end without the border. Slice into 12 slices using a sharp chef's knife for large cinnamon rolls.
- Fit the slices into the buttered pan, with the pinched sides down and the un-pinched cut sides up. Cover and allow to rise for another 45 minutes to an hour, until puffed.
- When ready to bake, heat your oven to 350° F. Bake the rolls for 25-30 minutes, until the rolls are nicely browned on top and baked through. Then remove from the oven.
- While the buns are baking, make the glaze by whisking the milk and vanilla into the confectioners' sugar bit by bit until it is the consistency that is thick but pourable. When the buns are finished baking, spread the glaze on the warm buns. Serve warm!