Gather all ingredients and equipment

Starter

• Over medium heat, whisk together all starter ingredients in a small saucepan until there are no lumps.   Whisk constantly until the mixture is thick and the whisk leaves lines on the bottom of the pan, about one minute.  Remove from heat and reserve. 

Dough

• In a small saucepan heat the milk and butter over medium heat until about 100°F.  Take off the heat and place in the bowl of a stand mixer fitted with the dough hook.
• Whisk in the 1 TBSP vanilla sugar and yeast to the milk mixture and allow to sit for about five minutes.
• Add the starter, remaining vanilla sugar, eggs, salt, flour, and orange zest.  Knead until thoroughly mixed. 
• Take the dough out of the bowl and grease the bowl lightly with oil.  Place the dough back in the bowl.  Cover with a warm damp tea towel and allow to rise until doubled in volume.  
• Punch the dough down, place on a well-floured surface.  Roll out the dough into an 11 x 17-inch rectangle. 

Filling the dough

• Mix together the cinnamon, brown sugar, vanilla sugar, and orange zest. Brush the melted butter on the rolled out dough.  Sprinkle the sugar mix evenly on top of the dough and melted butter.
• Starting from the long side, roll up the dough tightly and cut into 3/4 inch slices. 

Glazing and Baking

• Over medium heat in a medium sauce bring to a simmer the honey, brown sugar, butter, salt, orange zest, and orange juice.
• Fill the bottom of each muffin cup with 1 tablespoon of orange caramel.  Lay the slices of dough over the caramel.  Let rise for about 30 minutes.
• Preheat oven to 350°F.  Bake for 20 minutes until golden.