Orange Mascrapone Sticky Buns

Everyone loves decadent sticky buns and this version with bright orange and a melting mascarpone (Italian cream cheese)  middle are my absolute favorite sticky buns.

Gathering ingredients and my all purpose dough

Roll out to a rough rectangle

Place in a buttered baking dish or skillet

All ready for the oven

Make the simple glaze

Love orange. It's comes across in these sticky buns

It’s dangerous that I now know how to make extravagantly decadent sticky buns.  I’ve been trying all different variations on the classic cinnamon bun, but found I absolutely love the depth of flavor coconut sugar gives these.   Almost a creme caramel vibe, and oh so good.  Adding mascarpone (an Italian cream cheese) on a whim told me I’d never turn back from that particularly happy accident.  It gives these buns a wonderfully creamy center, which just makes them even more endearing.


When I make these I have to farm them out right away (after I partake of one, of course), lest I be drawn into their allure and devour the entire pan before I knew what happened.
These are perfect for Easter, Mother’s Day, Christmas morning or any other occasion calling for a sweet, baked treat.


My all purpose dough is used here with the addition of an extra tablespoon of honey to sweeten it slightly.  This dough is used for pizza, rolls, and my new favorite…sticky buns.

Orange Mascarpone Sticky Buns


All Purpose Dough
2 cups all purpose flour plus extra for rolling the dough out
3/4 cup luke warm water
1 teaspoon rapid rise yeast
3 tablespoons Olive oil
2 tablespoons honey
1 teaspoon sea salt


Orange Mascarpone Filling

8 oz tub mascarpone cheese, softened
1/2 c coconut sugar
1 large navel orange (you’ll need the zest but juice is optional if you choose to make the glaze)
1/4 cup butter, softened


Orange Glaze
1/2 c powdered sugar
1 teaspoon of the orange zest
1-2 Tablespoons Juice of the orange
Mix glaze by adding the orange zest and drizzling in some of the juice until you just have a smooth yet slightly runny glaze.  




Place flour in the bowl of a stand mixer fitted with a dough hook.  Place yeast in the warm water and let it dissolve a couple of minutes.


Start the mixer and add the olive oil, then the yeast filled water and honey.  Lastly add the salt.  The dough should come together in just a minute or so and as soon as you see it all form a singular ball and leave the side of the bowl, stop the mixer and remove the dough to your counter,.  At this point the dough shouldn’t stick and you can kneed it about 10 times on the counter.  Place in an oiled bowl, making sure the entire dough ball is covered with oil as well.  Cover and let rise 1 hour, setting the bowl in a warm, draft free spot.  At this point you can punch it down and use it immediately or place it in a large zip lock bag in the fridge for future use.

(Dough can be made entirely by hand in a large mixing bowl.  Just be patient and mix the dough with a wooden spoon and then your hands until it all comes together.)


Preheat oven to 350 degrees.


Dust a board or your countertop lightly with flour.  I like to use parchment paper to assist in get the dough to roll up nice and tight.  Roll dough out into a rough 18 inch by 7 inch rectangle (or as close as you can get it.  Spread butter evenly over dough then spread mascarpone evenly as well.  Sprinkle the coconut sugar over the mascarpone then zest the orange right over the sugar, trying to get as even distribution as possible.


Starting at the bottom of the long side of the dough, roll tightly, trying to keep all the filling in place.  Roll and tuck, ending with the seam side down.  Cut into 8 equal pieces and place cut side up in a buttered iron skillet or baking dish that snuggly fits the 8 rolls.  The rolls will rise and expand as they bake,  You can let sit about 20 minutes to allow a bit of additional rise time, but not absolutely necessary. Bake at 350 for 20-30 minutes or just until the rolls are puffed and golden on top.  Baked time will depend on your oven, how tightly they’re packed and what you’re baking them in so just keep an eye on them.


At this point you can serve right out of the skillet or invert onto a serving platter.  The orange glaze is a wonderful addition drizzled on top,  but these are also great without.