- November Cakes (from The Scorpio Races)
- November Cakes a.k.a. Gooey Delicious Orange Buns
- Related Recipes
- My Tea Blends!
- I wrote a cookbook!
- Common Questions
- Ready for Sticky Fingers?
November Cake always pops into my head every time I hear “cozy, homemade magic,” especially after binge-reading ‘The Scorpio Races.’ But let’s be real. If you’ve ever wanted to dive face-first into a pan of gooey delicious orange buns but have no clue where to start (um, same), or you just want to wow your book club with something straight out of fantasy? You’re in the right spot. Those caramel-dripping, citrus-kissed rolls are surprisingly doable, and yeah, you don’t need to be a master baker for that sweet memory fix either.
November Cakes (from The Scorpio Races)
So, you’ve heard the hype. November Cakes are basically the heart of ‘The Scorpio Races.’ Imagine this: stormy seas, wild horses, big sweaters, and a tray of buns that steal the whole show. People ask if they’re just cinnamon buns in disguise. Nope. While you do get that curly, soft bread vibe, what sets them apart is that hit of citrus and sticky glaze that soaks every bite, making things extra special.
I’ve made these more times than I’d admit (actually burnt my fingers once—not glamorous). The best part? You slather the top with that syrupy glaze while the buns are still warm. It’s wild how the dough soaks up flavor. That’s probably why fans practically drool at just the name. Plus, it always gives me an excuse to re-read the book—okay, maybe more than one excuse.
November Cakes a.k.a. Gooey Delicious Orange Buns
People sometimes call them gooey delicious orange buns. And honestly, that’s the most straightforward name. Seriously, if you’re into sticky, fluffy, sweet rolls that smell like a sunbeam got lost in your kitchen, THIS is your new favorite thing.
A quick nutshell breakdown:
- Warm, pillowy dough, twisted up with buttery layers.
- A slap of orange zest and sticky honey-caramel glaze poured right over while still hot.
- Not hard to make if you can spare a late Sunday afternoon (trust me, put on your favorite playlist).
- Scrumptious with coffee, tea, or just torn apart in greedy little bites.
“I tried these for my book club and everyone wanted seconds. Nobody believed they weren’t from some five-star bakery!” – Mari P.
Related Recipes
If you’re already in your baking groove, you might want to branch out a little. Things with gooey, sticky tops and soft, enriched dough are everywhere. Sticky buns, orange rolls, maybe morning buns if you want to get a little bougie. Some folks drop raisins or pecans in, but honestly, I think November Cake works best with simple flavors and good butter.
If you suddenly realize you’re out of orange (hey, it happens), lemon zest holds up. Or even a good swirl of honey straight over the rolls. And weird fact—leftovers make a great base for bread pudding if they last that long.
My Tea Blends!
Now’s where I get a little animated. These sweet buns are basically made for a mug of tea. I have this homemade blend with dried orange peels, black tea, and a hint of cinnamon. Dunk a piece of November Cake—total comfort food MVP.
Other times I just use whatever’s in the cupboard. Honestly? Even boxed tea tastes fancy when you’re nibbling on gooey delicious orange buns. Side note, a friend swears hot chocolate is the best with these. I haven’t tried that yet, but it’s on my list.
I wrote a cookbook!
Okay, so this one’s personal. I got so obsessed with making comfort food at home, especially after testing out the November Cake recipe a gazillion times, that I ended up putting together a whole cookbook. If you’re the type who loves reliable, simple, cozy recipes that work (hey, not everyone likes complicated stuff), you should peek at it.
I stuck in tips about dough rising, shortcuts for impatience, and even what to do when you forget to let your butter soften—because that’s real life. The best compliment I ever got was, “This made my kitchen smell like a bakery in autumn,” and honestly, that’s the whole vibe.
Common Questions
Q: Can I make November Cake the night before?
A: Oh, totally. Prep everything, pop the pan in the fridge, then bake fresh in the morning. Major win.
Q: What’s the best way to get that glaze gooey?
A: Don’t let your buns cool too much before pouring the glaze. It soaks in way better when they’re still warm.
Q: Can you use bottled orange juice instead of fresh?
A: You can, but nothing beats real orange zest for flavor. Bottled stuff works in a pinch, though.
Q: Are these good with nuts?
A: Heck yes. Chop some pecans or walnuts and sprinkle before baking if you’re into crunch.
Q: How do I store leftovers?
A: Airtight container, room temp. Nuke for 10 seconds and you’re back in business.
Ready for Sticky Fingers?
Alright. If you ever wanted a snack that brings a book scene to real life, November Cake is the thing to try. Warm, gooey, and cheerful—basically edible happiness. Try baking them, then grab your favorite mug, a cozy seat, and give into the comfort.
If you’re hunting for more literary recipes, the web has a few fun spots (here’s a nifty Scorpio Races recipe guide). Happy baking, happy reading, and just…enjoy making a mess.
November Cakes (from The Scorpio Races)
Equipment
- Mixing Bowl
- Stand Mixer (optional)
- Rolling Pin
- Baking Dish
- Saucepan
Ingredients
Dough
- 3 1/2 cups all-purpose flour
- 1 packet instant yeast about 2 1/4 tsp
- 1/4 cup sugar
- 1 tsp salt
- 1 cup warm milk lukewarm, for yeast activation
- 1/4 cup unsalted butter melted
- 2 eggs room temperature
Glaze
- 1/2 cup honey
- 1/2 cup sugar
- 1/4 cup unsalted butter
- 2 tbsp orange zest from about 2 oranges
- 2 tbsp orange juice fresh squeezed preferred
Instructions
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until foamy.
- Mix in eggs, melted butter, remaining sugar, and salt. Add flour gradually until a soft dough forms.
- Knead dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–2 hours until doubled.
- Punch down dough and roll into a rectangle. Roll into a log and slice into buns.
- Place buns in a greased baking dish, cover, and let rise 30–40 minutes.
- Bake at 350°F (175°C) for 20–25 minutes until golden.
- In a saucepan, melt butter, honey, sugar, orange zest, and juice until bubbling. Pour warm glaze over hot buns.