Serves 8.

Note: For more than half a century, these sticky rolls were served at every meal at the Tick Tock Tea Room in Los Angeles, which closed in 1988. Christopher Kimball's crew at Cook's Country magazine improved upon a formula originally published in the Los Angeles Times. From "The Cook's Country Cookbook," by the editors at America's Test Kitchen.

For glaze:

1/2 c. frozen orange juice concentrate, thawed

• 1/4 c. packed light brown sugar

• 1/4 c. granulated sugar

3 tbsp. unsalted butter, plus extra for pan

For filling:

• 1/2 c. packed light brown sugar

• 1/4 c. granulated sugar

• 2 tsp. ground cinnamon

• 1 tsp. freshly grated orange zest

• 1/8 tsp. ground cloves

• 1/8 tsp. salt

• 1 tbsp. unsalted butter, melted

For dough:

2 3/4 c. flour, plus extra for rolling dough

• 2 tbsp. granulated sugar

• 2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 1/4 c. buttermilk

6 tbsp. (3/4 stick) unsalted butter, melted


To prepare glaze: Grease a 9-inch cake pan. In a small saucepan over medium heat, combine orange juice concentrate, 1/4 cup brown sugar, 1/4 cup granulated sugar and 3 tablespoons butter and cook until mixture thickens and clings to the back of a spoon, about 5 minutes. Spread mixture evenly in prepared pan. Cool until glaze hardens, at least 20 minutes.

To prepare filling: Preheat oven to 350 degrees. In a medium bowl, combine 1/2 cup brown sugar, 1/4 cup granulated sugar, cinnamon, orange zest, cloves and 1/8 teaspoon salt. Using a fork, stir in 1 tablespoon melted butter until mixture resembles wet sand.

To prepare dough: In a medium bowl, whisk together flour, 2 tablespoons granulated sugar, baking powder, baking soda and 1/2 teaspoon salt. In a small bowl, whisk together buttermilk and 6 tablespoons melted butter (mixture will clump), then stir into flour mixture until combined.

To prepare rolls: On a lightly floured work surface, knead dough until smooth, about 5 minutes. Using a lightly floured rolling pin, roll dough into a 9- by 12-inch rectangle. Pat filling onto dough, leaving a 1/2-inch border around the edges. Starting at one long end, roll dough into a tight cylinder and pinch the seam together. Using a sharp knife, trim ends of dough, then cut log into 9 equal pieces. Arrange pieces, cut side down, on cooled glaze, placing 1 in the center and remaining rolls around the edge of the pan.

Bake until rolls are golden and glaze is darkened and bubbling, about 18 to 25 minutes, rotating pan halfway through baking. Remove pan from oven, transfer pan to a wire rack and cool 5 minutes, then turn rolls out onto a platter. Let rolls sit for 10 minutes before serving.