Clementine Sticky Buns

Categories: Sweet Breads

Ingredients

• For buns:
• 2 1/4 tsp. active dry yeast
• 3/4 cup warm (100 degrees) milk
• 3/4 cup butter softened, divided use
• 2 eggs
• 1 1/3 cups granulated sugar, divided use
• 1 Tbsp. vanilla extract
• 3 clementines, zested and juiced, divided use
• 4 to 4 1/2 cups all-purpose flour, divided use
• 1/2 tsp. salt
• 1/4 tsp. ground cloves, divided use
• Vegetable oil spray
• For Cream Cheese Glaze:
• 2 oz. cream cheese, softened
• 1 to 1 1/2 cups confectioners' sugar
• Juice of 2 clementines

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast and warm milk; let stand until bubbly. Add 1/2 cup of the butter, the eggs, 1/3 cup of the sugar, the vanilla extract, 1/3 of the clementine zest and 1 cup of the flour and mix on low speed until combined. Stir in the salt and half of the cloves. Add enough of the remaining flour to make a sticky, soft dough. Remove paddle attachment and fit mixer with dough hook and knead for 5 to 8 minutes on low speed, or until dough is soft and smooth.
2. Lightly coat a large bowl with vegetable oil. Place dough in bowl, turn to coat dough in oil. Cover and let rise until doubled, about 1 hour.
3. Wash and dry paddle attachment. Remove dough hook from stand mixer and fit with paddle attachment.
4. Wipe the bowl used for mixing the dough clean with a paper towel. To it, add the remaining sugar and half of the remaining clementine zest. Using your fingers, rub zest into sugar until thoroughly mixed. Add the remaining butter and beat on medium speed until mixture is fluffy. (It will remain gritty.) Add the remaining ground cloves and mix well. With the mixer on medium speed, drizzle in 1/4 cup of the clementine juice. Set aside.
5. Lightly grease a 9 × 13-inch baking dish with baking spray or butter.
6. On a floured surface, pat the risen dough into a thick rectangle, about 10 by 15 inches. Spread the dough evenly with the sugar-butter mixture. Roll the dough up tightly into a long log. Cut the log into 12 to 18 rolls and arrange in the prepared baking dish.
7. Cover tightly with plastic wrap and refrigerate up to 24 hours. (To cook rolls right away let rise at room temperature for 1 hour.)
8. When ready to bake: remove rolls from refrigerator about 30 minutes before baking.
9. Heat oven to 350 degrees. Bake for 25 to 35 minutes or until golden brown.
10. In a small bowl, beat the cream cheese and confectioners’ sugar with an electric mixer or a fork until well combined. Drizzle in clementine juice and mix until smooth and creamy.
11. Spread glaze over rolls while still warm. Sprinkle with the remaining clementine zest.

12. makes 12 to 18 rolls

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