Orange Cream Sticky Buns

Orange Cream Sticky Buns

Pudding mix and fresh OJ are the secrets to the creamy topping of warm sticky buns.

Prep Time

25

Minutes

Total Time

1:25

Hr:Mins

Makes

9

buns

1/2
cup sugar
1
box (4-serving size) vanilla pudding and pie filling mix (not instant)
1/4
cup butter or margarine, melted
2
tablespoons grated orange peel
1
tablespoon orange juice
1
package regular active or fast-acting dry yeast
3/4
cup warm water (105°F to 115°F)
2 3/4
cups Original Bisquick® mix
1/2
cup sliced almonds, if desired
  1. In small bowl, stir together sugar, pudding mix (dry), butter, 1 tablespoon of the orange peel and the orange juice; set aside.
  2. In medium bowl, dissolve yeast in warm water; stir in Bisquick mix and remaining 1 tablespoon orange peel until soft dough forms. On surface generously dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 20 times or until smooth. If dough is too sticky, sprinkle with additional Bisquick mix (up to 1/4 cup).
  3. Roll or pat dough into 15x9-inch rectangle. Spread 3/4 of the pudding mixture over dough. Beginning at 15-inch side, roll up dough tightly. Pinch edge of dough into roll to seal. Cut into 9 slices.
  4. In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle evenly with almonds. Place dough slices slightly apart on mixture. Cover; let rise in warm place (such as on cooling rack placed over bowl of warm water) 25 to 30 minutes or until double in size.
  5. Heat oven to 375°F. Bake uncovered 25 to 30 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over buns 1 minute; remove pan. Serve buns while warm.
Makes 9 buns
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
You can easily pull the warm buns apart by using two forks.
Substitution
Coarsely chopped walnuts or pecans can be substituted for the almonds.

Nutrition Information:

1 Serving (1 Bun)
  • Calories 280
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1g),
  • Cholesterol 15mg;
  • Sodium 620mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 0g,
    • Sugars 22g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.