Orange Cream Sticky Buns

Pat Duran


These are so good they have pudding and orange juice inside. Can't remember where I got this- I have so many old recipes laying around. Some of you bakes and cooks know what I mean.

★★★★★ 1 vote
Makes 9 buns
25 Min
1 Hr


1/2 c
granulated sugar
3 oz
pkg. cook and serve vanilla pudding (not instant)
1/4 c
butter or margarine, melted
2 Tbsp
grated orange peel
1 Tbsp
orange juice
1 pkg
active or fast-acting dry yeast
3/4 c
warm water
2 3/4 c
original bisquick baking mix
1/2 c
sliced almonds or chopped pecans, if desired

How to Make Orange Cream Sticky Buns


  • 1In small bowl,stir together the first 5 ingredients;
    set aside.
    (Note: instead of the peel and juice you can use 3 Tbsp. orange marmalade).
    In a medium bowl, dissolve yeast in warm water; stir in Bisquick and 1 Tablespoon of orange peel until soft dough forms. On surface dusted with baking mix, gently roll dough in mix to coat, like flour. Shape into ball; knead about 20 times or until smooth. If dough is too sticky,s sprinkle with additional Bisquick mix (up to 1/4 cup)
    Roll dough into 15x9-inch rectangle. Spread 3/4 of the pudding mixture over dough. Beginning at 15-inch side,roll up tightly. Pinch seam to seal. Cut into 9 slices.
    In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle with the almonds or other nuts. Place dough slices slightly apart on mixture. Cover; let rise in warm place for 25-30 minutes or until double in size.
    Heat oven to 375^. Bake uncovered for 25-30 minutes or until golden brown. Immediately place on heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over for 1 minute; remove pan. Serve while warm.
  • 2Look for other Bisquick recipes in "Bisquick Recipes 24/7".

Printable Recipe Card

About Orange Cream Sticky Buns

Main Ingredient: Fruit
Regional Style: American