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1
In a small saucepan, heat 1/2 cup of the milk to 110.
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2
In a bowl, mix the yeast with the warm milk; let stand for 5 minutes.
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3
In the bowl of a standing electric mixer fitted with a dough hook, combine the 3 cups flour with the sugar, orange zest and salt.
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4
On low speed, mix in the yeast mixture, egg yolk, butter and vanilla.
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5
Add the remaining 1/2 cup of milk.
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6
Knead the dough at medium speed until it is smooth and silky, about 5 minutes.
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7
Cover and refrigerate for 1 hour.
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8
Lightly grease a 9-by-13-inch baking dish and line the bottom with parchment or wax paper.
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9
In a medium saucepan, combine the butter with the light brown sugar, maple syrup and 1/2 tablespoon of the cinnamon.
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10
Bring to a boil, stirring, until the butter is melted and the sugar is dissolved.
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11
Pour the syrup into the baking pan.
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12
On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle, with a long edge facing you.
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13
Lightly brush the egg wash over the dough.
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14
Combine the granulated sugar with the remaining 1 tablespoon cinnamon and sprinkle it heavily all over the dough, leaving a 1-inch border at the bottom.
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15
Starting at the top edge, roll up the dough jelly-roll style, and pinch the bottom edge to seal.
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16
Cut the roll into 10 even slices and arrange the slices, cut side down, in the syrup.
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17
Cover the pan with plastic wrap and let rise in a warm, draft-free place until the dough has doubled in bulk and is soft to the touch, 1 to 2 hours.
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18
Preheat the oven to 350.
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19
Put the almonds on a baking sheet and roast until fragrant and golden, 8 to 9 minutes.
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20
Let cool, then coarsely chop the nuts.
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21
Bake the sticky buns for 40 minutes, or until the dough is a deep golden brown and the syrup is bubbling.
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22
Let cool slightly, then use tongs to transfer the sticky buns, 1 at a time, to a serving dish.
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23
Spoon any remaining syrup over the buns and sprinkle with the almonds.
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24
Serve warm.
