TANGERINE-PISTACHIO STICKY BUNS

Tangerine-Pistachio Sticky Buns image

Provided by Martha Stewart

Time 50m

Yield Makes 8

Number Of Ingredients 7

1/2 cup packed dark-brown sugar
1/2 cup shelled unsalted pistachios
5 tablespoons unsalted butter, melted
All-purpose flour, for work surface
1 1/2 pounds pizza dough, thawed if frozen
1/3 cup Tangerine Marmalade, or store-bought orange marmalade
1/4 teaspoon coarse salt

Steps:

In a food processor, pulse brown sugar and pistachios until coarsely ground. Sprinkle 3 tablespoons sugar mixture into an 8-inch round baking pan (2 inches deep) and drizzle with 2 tablespoons butter.
On a lightly floured work surface, roll and stretch dough into a 12-by-18-inch rectangle. Spread with marmalade, leaving a 1-inch border. Top with remaining sugar mixture, sprinkle with salt, and drizzle with 3 tablespoons butter. Starting at a long edge, roll up dough like a jelly roll. Cut crosswise into 8 pieces and place in pan. Cover with plastic wrap and let rise in a warm, draft-free place until buns are puffed and begin to touch, about 1 hour.
Preheat oven to 350 degrees. Place pan on a rimmed baking sheet and bake until buns are golden brown, about 35 minutes. Immediately run a knife around edge of pan and invert buns onto a serving platter. Serve warm.

Nutrition Facts : Calories 358 g, Fat 14 g, Fiber 2 g, Protein 8 g, SaturatedFat 5 g