|Navel orange||1 Small|
|Warm water||1⁄3 Cup (5.33 tbs)|
|Active dry yeast||2 Tablespoon (2 packages)|
|Granulated sugar||9 Tablespoon (1/2 cup plus 1 tablespoon)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|All purpose flour||6 Cup (96 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
|Ground cinnamon||2 Tablespoon|
|Apples||2 Small, peeled, cored and thinly sliced|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Freshly squeezed orange juice||2 Tablespoon|
WASH THE RIND of the orange and cut the orange in quarters.
Puree the entire orange in a food processor until smooth.
STIR TOGETHER the warm water, yeast, and 1 tablespoon of the sugar in a small bowl.
Let sit until frothy, 8 to 10 minutes.
COMBINE THE MILK, butter, buttermilk, and sour cream in a medium saucepan and warm over low heat until the butter is melted.
Set aside to cool until the mixture is lukewarm.
COMBINE 1 CUP of the flour with the remaining 1/2 cup sugar, eggs, orange pulp, salt, and warm milk mixture in the large bowl of an electric mixer.
Add the yeast mixture and beat for 2 to 3 minutes longer.
Add another cup of flour and continue beating for another minute.
BEGIN ADDING the remaining flour, 1/2 cup at a time, beating until the dough is smooth and supple.
(When the dough begins to form a ball, change to the dough hook attachment if your machine has one.) Avoid adding too much flour; it's better the dough be a little sticky than too dry.
Cover the bowl with a damp cloth and let rise in a warm place until doubled in bulk, about 1 hour.
PUNCH DOWN THE DOUGH, set it on a lightly floured work surface, and roll it into a rectangle about 3/4 inch thick (roughly 16 inches by 20 inches).
Spread the softened butter over the dough and sprinkle evenly with the brown sugar, raisins, and cinnamon.
Arrange the apple slices in lengthwise rows over the filling.
Roll the dough up into a cylinder and slice it into 12 pieces, each about 1 1/2 inches thick.
Arrange the slices on two lightly greased baking sheets, with at least 1 inch between the buns.
Cover with a cloth and let rise for 45 minutes to 1 hour.
PREHEAT THE OVEN to 350°F.
BAKE THE CINNAMON BUNS until nicely browned and puffed, about 8 to 12 minutes.
Meanwhile, stir together the powdered sugar and orange juice for the glaze.
When the cinnamon buns come from the oven, drizzle the glaze over them and let cool slighdy.