Recipe: Tick Tock Orange Sticky Rolls

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

• 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 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. salt

• 1 1/4 c. buttermilk

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

Directions

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 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.