Overnight Orange and Vanilla Bean Sticky Buns

I made these rolls a couple of months ago, but never got around to posting them. At least I remembered the pictures. Hopefully I can remember if I made any changes. I do know one thing I would like to change next time. The sauce is super runny! When I tried to turn the pan over onto the serving dish- it made a huge mess all over the floor. (It still tasted delicious!) So I think I might need to cook the sauce longer next time. Whenever that might be. Ryan has decided that I need to stop making carb heavy food - particularly desserts. *Sigh* But it's probably for the best. We both feel better and look better when we aren't eating so much junk food. Darn it, but it's SOOOO GOOOD! FYI, I found the original recipe at Betty Crocker. 

3/4 cup butter

1 1/2 cups packed brown sugar

1/3 cup honey

1/3 cup whipping cream

grated orange peel from 1 orange

orange juice from 1 orange (original recipe had 7 Tbsp liquid- I might decrease this next time)

1 vanilla bean, split, seeds scraped out and reserved, bean discarded

1 cup pecan halves, toasted (I added more I think - who doesn't like pecans??)**

2 loaves (1 lb each) frozen white bread dough, thawed

1/4 cup packed brown sugar

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

In a saucepan, melt butter over medium heat. Add 1 1/2 cups brown sugar, and cook until combined.  Next time I think this needs to be longer - maybe until it starts to boil? Remove from heat. Stir in honey, whipping cream, orange peel, orange juice and seeds from vanilla bean. Cool 30 minutes. Pour mixture in ungreased 13x9x2-inch pan. Scatter pecan halves over top.

Roll out one loaf of dough into rectangle shape about 14 inches by 6 inches. In small bowl, mix 1/4 cup each of brown sugar and granulated sugar, the cinnamon and salt. Spread half of mixture over dough. Roll dough tightly, and pinch seams closed. Using dental floss, cut into 1 1/2-inch pieces. Place rolls in pan. Repeat with second loaf remaining sugar mixture. Cover pan of rolls with plastic wrap; refrigerate overnight.

Remove from refrigerator and let sit 30 minutes. Heat oven to 350°F. Bake 45 minutes or until golden brown. Cool in pan 20 minutes. Cover pan with platter, and carefully flip over. - I think they may need to be cooked a little longer too. The original recipe said 35-45 min, but I think mine could have gone a little longer. 

** To toast pecans, but them in a large skillet on medium high heat. Stir them frequently and watch carefully until they start to turn golden brown and smell nutty. Be careful not to burn them - it happens fast!