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1
For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
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2
In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar.
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3
Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes.
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4
Pour the glaze into the cake pan and set aside.
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5
For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves.
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6
Pour over the butter and use a fork to stir the mixture until it resembles wet sand.
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7
Set the filling aside while you make the dough.
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8
For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
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9
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
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10
In a medium bowl, whisk together the buttermilk and melted butter.
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11
Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
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12
Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes.
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13
Roll the dough out into a 12-by-9-inch rectangle.
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14
Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges.
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15
Starting at one long end, gently roll the dough into a log and pinch the seam.
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16
Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.
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17
Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes.
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18
Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls.
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19
Allow to cool slightly before serving.
