Orange & Honey Glazed Sticky Buns Recipe


For the dough:

1 envelope (2-1/2 tsp.) dry yeast

½ cup warm milk or water

½ cup super fine sugar (plus 1 tsp., set aside)

¼ lb. Mangalista Pig lard, softened

1 tsp. fine sea salt

2 AA large eggs, room temperature

½ cup sour cream

3 to 3-1/2 cups all-purpose flour

For the filling:

1 Tbsp. freshly ground cinnamon

½ cup golden bakers brown sugar or dark muscovado sugar, packed

½ cup chopped nuts

2 Tbsp. melted Mangalitsa Pig lard

For the “Sticky” topping:

6 Tbsp. butter

¾ cup all-flower or citrus-blossom honey

juice (about ½ to ¾ cup) plus zest of one medium navel orange


Orange & Honey Glazed Sticky Buns Recipe

Chef Lesa's amazing orange sticky bun recipe.

This recipe is based on the master recipe for babka dough and the cinnamon roll recipes in Deborah Madison’s Vegetarian Cooking For Everyone (Broadway Books, New York, 1997)


1. Whisk the yeast, milk and 1 tsp. sugar together. Set aside until it foams, about 10 minutes.

2. Cream the butter and ½ cup sugar together.

3. Add the eggs one at a time, and then follow with the sour cream and yeast mixture.

4. Follow with the flour, about a cup at a time, until the dough clears the bowl.

5. Add remaining half cup and any additional flour (if needed) for the dough to pull away from the sides of the bowl.

6. Remove to a well-oiled bowl and let it rise until double in size, or refrigerate overnight.

7. Whisk the sticky topping ingredients together and heat over medium low heat until combined.

8.Reduce until slightly thickened, about 7 minutes. Hold over low heat.

9. Mix the filling together by combining the cinnamon, sugar and nuts in a small bowl and set aside.

10.Press the dough down into a 12” x 16” rectangle. Brush the dough with melted lard.

11. Sprinkle the filling over the dough rectangle, leaving a ½” border around the sides.

12. Roll the dough up, lengthwise, into a log shape. With the seam facing downwards, slice the log into 1” rounds.

13. Brush the inside of a 10” round or 8” x 12” baking dish with rice bran oil, softened butter or more melted lard. (It’s okay to smoosh the rounds together.)

14. Let them rise for 30 minutes.

15. Preheat the oven to 375 F.

16. Bake until risen and brown, about 30 minutes.

17. Invert buns onto a plate. Cover with topping and serve.

Serves approximately:  16