The Scorpio Races by Maggie Stiefvater & November Cakes


“Finn finds my left had, opens my fingers, and puts a November cake in my palm. It oozes honey and butter, rivulets of the creamy frosting joining the honey in the pit of my hand. It begs to be licked.” ~The Scorpio Races by Maggie Stiefvater

November Cakes



1 cup milk

1/2 cup water

1/4 + 2 tbsp vegetable oil

1 tbsp butter

3.5 cups flour

3 tsp (or one packet) active dry yeast

3 tbsp sugar

1.5 tsp salt

2 eggs


3 tbsp melted butter

1/4 tsp orange extract


3/4 cup brown sugar

2 tbsp whipping cream

8 tbsp butter

1/2 tsp vanilla extract

1/2 cup honey


1/2 cup powdered sugar

1 tbsp water

1 tbsp melted butter



  1. Microwave milk, water, oil, and butter for two minutes, to about 90-100 degrees. Crack eggs into liquid.
  2. In the mixing bowl of a standing mixer, combine 1.5 cups of flour, salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition.
  3. With mixer on low and using a bread paddle or hook, mix dough for 4 minutes. (If you do not have a standing mixer, knead by hand for 8 minutes.)
  4. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. After one hour, remove the dough to a floured cutting board.
  5. Gently roll it out to a 12 x 20” rectangle. Spoon the filling (melted butter and orange extract) to cover the rectangle, then roll it up.
  6. Use a sharp knife to cut the log into 12 rolls.
  7. Place each roll cut side up in a greased muffin tin. Let the rolls rise in a warm place for 30 minutes.
  8. Preheat oven to 400 degrees F and bake rolls for 14 minutes.
  9. Let them cool in the pan for a few minutes, then tip out for the next step.


  1. While the rolls are cooling, prepare the glaze.
  2. Mix together honey, butter, and sugar in heavy saucepan. Turn on medium high heat while stirring constantly.
  3. Bring the mixture to a rolling boil for 2 minutes while continuing to stir constantly.
  4. Add whipping cream and vanilla and mix well, keeping the stirring and heat constant until mixed through.
  5. Spoon glaze of the buns. The glaze should pool in the dimples and crevices of the top of the buns.


  1. Combine all ingredients with enough water to make the desired consistency, thin enough to drizzle.
  2. Give the caramel honey glaze five or ten minutes to cool, then with a spoon, drizzle icing in a zig zag pattern over the top.
  3. Serve while warm.

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