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1
To make the dough, sprinkle the yeast and the pinch of granulated sugar over the warm milk in a small bowl; set aside until foamy, about 5 minutes.
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2
Melt the butter in a small saucepan.
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3
Whisk the butter, vanilla, and egg yolk into the yeast.
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4
Whisk the flour, remaining 1/4 cup granulated sugar, and the salt together in a large bowl.
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5
Stir in the yeast mixture to make a sticky dough.
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6
Knead the dough on a floured work surface until it is soft and elastic, 6 to 8 minutes.
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7
Shape it into a ball and brush it with a little melted butter.
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8
Place in a bowl, cover, and let rise until doubled in size, about 1 1/2 hours.
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9
Remove the dough from the bowl and gently knead for a few minutes to deflate.
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10
Re-form it into a ball.
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11
Return it to the bowl, cover with buttered plastic wrap, and refrigerate for 4 hours.
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12
To make the glaze, generously butter a 9x13-inch baking pan.
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13
Combine the muscovado sugar, butter, orange juice, zest, and honey in a medium saucepan and bring to a boil over high heat.
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14
Stir occasionally until the mixture thickens and the sugar dissolves, about 5 minutes.
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15
Carefully pour the glaze mixture into the buttered pan, evening it out by tilting the pan.
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16
Sprinkle the almonds over the top.
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17
Set aside to cool slightly while you prepare the buns.
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18
Roll the dough into a 10x18-inch rectangle with a long edge facing you.
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19
To make the filling, spread the 4 tablespoons butter over the surface.
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20
Combine the muscovado sugar, granulated sugar, and cinnamon in a small bowl, and scatter the mixture over the butter.
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21
Roll the dough into a long tight cylinder; pinch the long edge to seal.
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22
Using fine string or dental floss, cut the cylinder into 1 1/2-inch-thick rolls.
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23
Evenly space the rolls, cut side up, on top of the caramel mixture in the pan.
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24
Cover, and let rise in a warm spot until doubled in size, about 1 1/2 hours.
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25
Preheat the oven to 350F.
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26
Place the baking pan in the oven and bake the buns until golden, 30 to 35 minutes.
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27
Remove the pan from the oven and let rest for 5 minutes before inverting the buns onto a large platter.
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28
Serve warm.
