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Prep Time:2 1/2 - 3 hrs
Cook Time:25 mins
  • 650 Calories
  • 12g Protein
  • 34g Total Fat
  • 80g Carbs

On a slow Saturday morning, break out your apron and Kodiak Power Flour to whip up these dangerously delicious orange sticky buns. With fresh cinnamon and homemade bread, the smell will surely draw everyone out of bed and to the table in minutes. With a whole grain and protein-packed base from Kodiak Power Flour, you’ll feel good about serving these sticky buns to the whole family. Dig in!

Recipe provided by Moments of Wild


1/2 cup milk
2-1/4 teaspoon active yeast
1/4 cup butter
1/3 cup sugar
1 egg
1-1/4 cup all-purpose flour
1 cup Kodiak Power Flour
1/4 teaspoon Salt

1/3 cup dark brown sugar
1 teaspoon cinnamon
3 tablespoon butter, softened

Sticky Orange Topping
1 cup chopped pecans
1/2 teaspoon orange zest
1/2 cup unsalted butter
2/3 cup packed light or dark brown sugar
1/4 cup whipping cream
1/4 cup honey
1/2 teaspoon vanilla
1/4 teaspoon salt


Cinnamon Brown Sugar Filling

  1. In a bowl, mix together dark brown sugar and cinnamon until combined. Set aside.



  1. In the bowl of a stand mixer fitted with the dough hook, add your yeast and a couple tsps of the sugar. Pour the warmed milk over the yeast and lightly whisk to combine. Allow your yeast to sit in the warm milk like this for 5-10 minutes to proof. When you come back to your yeast after 5-10 minutes it should be frothy – this indicates that your yeast is active and good to go. If you come back and your yeast hasn’t gotten frothy or foamed up, discard the contents in your bowl and start over with new fresh packages of yeast and proof again using the same technique.
  2. Once you have proofed your yeast, add the remaining sugar and softened butter to the mixture and turn on low to begin combining the ingredients. Mix for a minute or until the softened butter is broken up into chunks. Add your beaten egg and allow to mix until combined. Whisk together all-purpose flour, Kodiak Power Flour, and salt. Slowly begin to add your flour mixture 1/2 cup at a time. Allow the flour to incorporate slightly before adding each ½ cup.
  3. Once you have added all your flour, turn your mixer onto medium speed and allow it to mix the dough until a large smooth mass forms. The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl. If you find that your dough is sticking to the sides of your bowl, add a bit more flour 1 tbsp at a time until it comes away from the sides of the bowl. Allow to turn on medium speed for 5 minutes.
  4. Remove dough from bowl – it should be smooth and elastic. Knead with your hands for an additional 2 minutes on a lightly floured surface. Next, place the dough into a large, greased bowl, lightly grease the top of your dough and cover with a dry tea towel. Set your dough aside to rise in a warm place for 1 1/2 – 2 hours or until doubled in size.
  5. Once your dough has risen, punch dough down and turn it out onto a lightly floured surface. Roll out into a rectangle that is 1/4 inch thick.
  6. Spread the butter evenly across the dough, leaving a 1 inch border at the bottom. Sprinkle evenly with cinnamon brown sugar mixture.
  7. Roll the dough up jelly-roll style and pinch the end together to seal. Cut into 8 even 1 1/2 inch rolls.
  8. Next prepare your caramel topping. (Directions below)


Orange Pecan Caramel Topping

  1. Sprinkle pecans and orange zest into the bottom of a 10-inch pie plate.
  2. In a heavy bottomed saucepan, add butter, whipping cream, honey, brown sugar, and salt. Set over medium heat and bring to a boil. Allow to simmer for 1-2 minutes, mixing every so often to make sure the bottom doesn’t burn. Remove from heat and stir in orange zest + vanilla. Pour mixture evenly over top of pecans.


Assembly + Baking

  1. Place your cut cinnamon buns on top of the caramel arranging evenly around the pie plate. Cover with a tea towel and allow to rise for 25-30 minutes. While your rolls are rising, preheat your oven to 350 degrees.
  2. Once your buns have risen, place them in the oven bake for 20-25 minutes or until golden. Remove from oven and allow to cool for no longer than a few minutes before inverting and serving - if you wait too long the buns might get stuck to the bottom of the pie plate. I like to place a plate on top of the cinnamon buns face down and then flip the buns directly onto the plate.
  3. Serve warm and enjoy!

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