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1
Butter a 9 by 13-inch baking pan.
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2
For the glaze:
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3
Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened.
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4
Pour the glaze into the prepared pan, and scatter the nuts over the top.
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5
For the dough:
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6
Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes.
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7
Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
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8
Whisk the flour, 1/4 cup sugar, and salt in a large bowl.
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9
Stir in yeast mixture to make a sticky dough.
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10
Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes.
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11
(Dough will be soft and elastic, but not terribly sticky.)
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12
Shape into a ball, brush with a little melted butter and put into a large bowl.
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13
Cover with plastic wrap and let rise until doubled, about 1 hour.
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14
Knead the dough and reform into a ball.
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15
Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
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16
For the filling:
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17
Roll the dough into 10 by 18-inch rectangle with a long edge facing you.
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18
Spread soft butter over the surface.
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19
Whisk 1/3 cup sugar and cinnamon together, scatter over butter.
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20
Roll into a long tight cylinder; pinch long edge to seal.
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21
Cut into 1 1/2-inch rolls with string or dental floss.
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22
Evenly space the rolls in the pan.
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23
Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
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24
Preheat the oven to 350 degrees F.
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25
Bake until golden, 30 to 35 minutes.
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26
Rest at room temperature 10 minutes, unmold, and serve warm.
