Roll buns with sticky icing

Votes: 1

Time: 7 hours 45 minutes
Complexity: average
Quantity: 12 buns

These delicious yeast buns are filled with a sugar and cinnamon filling and topped with a sticky glaze topped with crunchy almond flakes. To ensure the buns are wonderfully light and airy, the dough is proofed twice before shaping. The first time is at room temperature for an hour, the second time is refrigerated for four hours, and then the dough needs to rise for about an hour and a half before baking. So plan ahead. The preparation process is lengthy, but it's worth it. The buns are baked in a pan with a glaze made with unrefined muscovado sugar, which, when combined with honey, imparts a wonderful caramel flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Glaze

1 cup muscovado sugar
4 tbsp (60 g) butter
1/3 cup honey
1/4 cup freshly squeezed orange juice
Finely grated zest of 1 orange
1 cup sliced almonds, lightly toasted

Dough

1 packet (7 g, 2 1/4 tsp) dry yeast
1 cup warm milk (about 40°C)
1/4 cup granulated sugar + an extra pinch
1/4 cup butter
1.5 tsp vanilla extract
1 egg yolk category CO
2 and 3/4 cups flour
3/4 tsp salt

Filling

8 tbsp softened butter
1/3 cup granulated sugar
1 tbsp. ground cinnamon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: muscovado sugar, butter, honey, Oranges, almond, yeast, milk, sugar, vanilla extract, eggs, premium flour, cinnamon

Cooking the dish according to the recipe:

Grease a 22x32cm baking dish with butter.
Glaze

In a saucepan, combine the sugar, butter, honey, orange juice, and zest and bring to a boil; simmer until slightly thickened. Pour the glaze into the prepared pan and sprinkle the nuts evenly over the top.

Dough

Sprinkle the yeast with a pinch of granulated sugar over warm milk; let the mixture foam, about 5 minutes. Melt 1/4 cup butter and stir into the yeast along with the vanilla and egg yolk.
In a large bowl, combine the flour, 1/4 cup sugar, and salt. Stir in the yeast mixture and knead into a sticky dough. Turn the dough out onto a floured work surface and continue kneading until soft and elastic, 6 to 8 minutes. (The dough will be soft and elastic, but slightly sticky.) Form into a ball, brush with melted butter, and place in a large bowl. Cover with plastic wrap and let rise for about 1 hour, until doubled in size.
Knead the dough and form it into a ball again. Return it to the bowl, cover with plastic wrap, and refrigerate for 4 hours.
Roll the dough into a 25 x 20 cm rectangle, with the long edge facing you. Spread softened butter over the entire surface. Combine 1/3 cup sugar and cinnamon and sprinkle over the butter. Roll into a long, tight log; press the long edge to seal. Using string, cut the log into 4 cm buns. Arrange the buns evenly in the pan. Cover and let rise at room temperature until doubled in size, about 1 1/2 hours.
Preheat oven to 175°C.

Bake the buns until golden brown, 30-35 minutes. Let them sit at room temperature for 10 minutes, then remove from the pan and serve warm.