Roll buns with sticky icing

Ingredients:

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

Preparation:

1. Grease a 22x32cm baking dish with butter.

2. 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.

3. 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.
4. 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.
5. Knead the dough and form it into a ball again. Return it to the bowl, cover with plastic wrap, and refrigerate for 4 hours.
6. 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.
7. 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.