ORANGE CREAM STICKY BUNS

Orange Cream Sticky Buns image

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

Provided by Betty Crocker Kitchens

Time 1h25m

Yield 9

Number Of Ingredients 9

Ingredients

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

Steps:

In small bowl, stir together sugar, pudding mix (dry), butter, 1 tablespoon of the orange peel and the orange juice; set aside.
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).
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.
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.
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.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Bun, Sodium 620 mg, Sugar 22 g, TransFat 1 g