« previous post
editorial bundle
Dec 29, 2011
2
comments
Leave a Comment

Sweet Orange Buns

In this year's SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.
By Dana Bowen
Print Save Article
Sweet Orange Buns Enlarge Image Credit: Todd Coleman
We all have our weaknesses. Mine are my friend Linda Worsley's sweet orange sticky buns, a soft and squishy yeast roll recipe, flavored with loads of fresh zest. We can always count on her to make them for brunch or dessert, and when she bakes them, the kitchen fills with an irresistible orange perfume as they puff up in the pan and brown on top. The preferred way to eat them is straight from the oven and almost too hot to handle, drizzled with an icing made with fresh-squeezed orange juice, confectioners' sugar, and plenty of sweet butter.

See the recipe for Sweet Orange Buns »
Sweet Orange Buns

This article was first published in Saveur in Issue #144

Subscribe now
« previous post
Vintage Virginia

Comments (2)

noAvatar
This is the HG of orange roll recipes. Perfect for my low key New Year's brunch when made the night before. I had been trying to recreate the orange buns that are made at a tea room near where I live for years and these are it!!
noAvatar
This is an excellent orange roll.....the very best I have had! I was shocked to see the amount of yeast. 2-1/4 OZ is like equivelant to about a fourth of a cup! This is surely a mistake. I used a tablespoon and and a half and it was perfect. The cartelized "butter stuff"in the bottom of the pan is soooo good that you WILL lick the pan. I made a another batch of filling! Added 1/3 cup softened cream cheese for a Cinnabon type frosting! Oustanding

Your Comment

Please log in to leave a comment. Not a member yet? Sign up here.