Orange Cream Sticky Buns

Ingredients

• 0.5 cup sugar 
• 1 box vanilla pudding instant (4-serving size) (not )
• 0.3 cup butter melted
• 2 tablespoons orange zest grated
• 1 tablespoon orange juice 
• 1 package yeast dry
• 0.8 cup water (105°F to 115°F)
• 0.5 cup almonds sliced
• 2.8 cups frangelico 

Equipment

• bowl
• frying pan
• oven
• wire rack

Directions

1. In small bowl, stir together sugar, pudding mix (dry), butter, 1 tablespoon of the orange peel and the orange juice; set aside.
2. In medium bowl, dissolve yeast in warm water; stir in Bisquick mix and remaining 1 tablespoon orange peel until soft dough forms. On surface generously dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 20 times or until smooth. If dough is too sticky, sprinkle with additional Bisquick mix (up to 1/4 cup).
3. Roll or pat dough into 15x9-inch rectangle.
4. Spread 3/4 of the pudding mixture over dough. Beginning at 15-inch side, roll up dough tightly. Pinch edge of dough into roll to seal.
5. Cut into 9 slices.
6. In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle evenly with almonds.
7. Place dough slices slightly apart on mixture. Cover; let rise in warm place (such as on cooling rack placed over bowl of warm water) 25 to 30 minutes or until double in size.
8. Heat oven to 375°F.
9. Bake uncovered 25 to 30 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over buns 1 minute; remove pan.
10. Serve buns while warm.