1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
1/2 teaspoon sugar
1/4 cup butter OR margarine, melted
1/4 cup sugar
3/4 teaspoon salt
1-1/2 teaspoons pure vanilla extract
1 egg yolk
2-3/4 to 3 cups all purpose flour
1 cup raw OR turbinado sugar
1/4 cup butter OR margarine
1/3 cup honey
Zest of one orange, finely shredded
1/4 cup orange juice
1 cup sliced almonds, toasted*
** Filling **
1/4 cup butter OR margarine, softened
1/3 cup sugar
1 tablespoon ground cinnamon
Sprinkle yeast over milk in a small bowl. Add 1/2 teaspoon sugar. Let stand for 5 minutes until foamy. Combine melted butter, 1/4 cup sugar, salt, vanilla and egg yolk in a large bowl. Add yeast mixture. Stir in enough flour to make a soft dough.
Turn dough out onto a lightly floured surface and knead until smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a greased bowl, turning once to coat. Cover, let rise in a warm, draft-free place until double, about 1 hour.
While dough is rising, prepare glaze. Combine raw sugar, butter, honey, orange zest and orange juice in a saucepan. Bring to a boil over medium heat, stirring until slightly thickened about 2 minutes. Divide glaze evenly between two greased 9-inch round pans. Sprinkle with almonds.
Punch dough down. Roll into 10 x 18-inch rectangle. Spread with softened butter. Combine cinnamon and sugar; sprinkle over buttered surface. Roll up tightly, sealing edges. Cut into 18 slices. Place slices atop orange glaze. Cover and let rise until doubled, about 1 hour.
Bake at 350°F for 25 to 35 minutes. Cool on wire rack for 5 minutes, invert pan on large plate and serve warm.
*To toast almonds, place nuts in a single layer in a baking pan. Bake at 325°F for 8 to 10 minutes until lightly browned.