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Sour Cream Orange Buns

This sticky, citrus yeast bun recipe was passed around in my mom's circle of friends in the 1970's or possibly 80's, when I became eager to make them for my family as well. I have included a collage of photos for anyone who is more of a visual learner. 

  • 1/2 cup sugar
  • 3 eggs
  • 1/2 cup butter, very soft or melted
  • 1/2 cup sour cream
  • 2 cups hot water
  • 7 cups flour (approx)
  • 2 tablespoons instant yeast
  • 1 teaspoon salt
  • 1/4 cup melted butter (approx) for brushing
  • 1 cup sugar
  • 1 cup coconut
  • grated rind of two oranges
  • 3/4 cup sugar,
  • 1/2 cup butter or margarine
  • 1/2 cup sour cream,
  • orange rind and juice of 1/2 orange
  1. In bowl of stand mixer or large mixing bowl, beat sugar and eggs well, then beat in butter and sour cream. 
  2. Add water and a few cups flour, then the yeast and salt. Continue adding four to make a soft dough that holds together. The amount varies with the humidity of the day. (If you are using a mixer, use a dough hook attachment. Transfer dough to a large bowl when the flour is well incorporated.) Knead dough to hold a soft shape that pulls away from the sides of the bowl. It’s okay if it’s still a little bit sticky.
  3. Sprinkle lightly with flour and shape into a ball. Push down and under along sides while rotating bowl with left hand, until dough is smooth. Cover and let rise 1 hour.  (top right photo is of risen dough)
  4. Pinch risen dough in half and roll each out (using a light dusting of flour under and on top) to about 10”x 20”. Do not press or work dough too hard. 
  5. Brush with melted butter and sprinkle with 1/3 of the filling. (1/3 for each half and save 1/3 for topping). 
  6. Roll up jelly roll style and slice into about 1 inch slices.
  7. Place on greased or parchment paper lined pans, leaving a bit of room to spread. (as in bottom left photo)
  8. Cover with tea towel and plastic. Let rise 1 hour. They can be touching when they are ready for pull apart buns. You can place them further apart for more individual buns.
  9. Sprinkle with some more of the coconut filling and bake at 350° F about 20 min. 
  10. Meanwhile, bring glaze ingredients to boil and cook, stirring, for 1 1/2 minutes. the glaze can thicken a bit while it cools. Spoon over buns while they are still hot. This topping is yummy. You may want to make extra to spoon on top. Yield: 3 dozen


  1. Anneliese being a real visual person you never have to apologize for lots of pictures to me. I love it. These look wonderful...

  2. Wonderful blog. Can't wait to visit again and glean some top-notch recipes.


  3. yowsa....that is a definite for me to try. What lovely you think I could pull this one off Anneliese?

  4. Oooooohhhhhh....I want to make these!
    How come I can never roll out my dough into a lovely rectangle like that? Any tips?
    I am new-ish yeast baker.

  5. Anneliese, I've so enjoyed these buns too. You gave me the recipe after we enjoyed them at your house. . probably about 20 years ago. I've made them many times since them .. .they are a must try.

  6. It's all been said...yummy and to try for sure! I love almost any recipes with yeast.
    Oh my these look so wonderful, Anneliese!!

  7. Rachel,
    What helps for me is to first shape the dough into the shape I need (in this case a rectangle)with my hands and patting it on the counter. Then I roll it and gently pull it into shape. Does that help?
    With yeast doughs you don't want to "roll the tar out of it" ... if the dough is soft enough you can just pat it down for the most part.
    I'm glad you're trying yeast doughs. You're probably finding that they are not really that difficult. All the best!

  8. Those look so good...and I'm a sucker for anything citrus, so I'll be trying this recipe!

  9. i have never had orange buns anneliese......i must try these instead of my usual, won't my family be pleased.

  10. Oh my goodness. I am salivating!

  11. I made these and they turned out beautifully!

  12. I have been looking for the perfect orange bun recipe for years, and this one looks like it will really hit the spot! Mmmm, thank-you!
    -a new reader (Laura Thiessen)

  13. OOhhh those look so good! I am going to try this recipe tomorrow! Pictures definately look wonderful :)

  14. I just devoured a still-warm bun from my first batch, and all I can say is YUMMMM!! Thank you for a delicious and easy recipe! It's going to be a huge hit, I just know it.

  15. Do these buns freeze well? Do you add the glaze before freezing or after?

  16. Anonymous,
    Yes, put the glaze on while they are still warm even. .. and freeze them once they are cooled... just don't stack them. I pretty well always freeze them. No problems. If you like, you can re-heat them, in a pan covered loosely with foil, in the oven.

  17. I make my dough in the bread machine for ease.

  18. You were hard to find BUT yes so glad you posted this. Many years ago my neighbor gave me this recipe due to use and ink it has almost disappeared . THANK YOU


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