Tangerine marmalade adds sweet, citrusy appeal to these sticky treats.

Everyday Food, December 2011


Credit: Romulo Yanes

Recipe Summary

15 mins
50 mins
Makes 8


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

Rating: Unrated
This is AWESOME! Go light on the marmalade and I shelled salted nuts so I did not add the extra salt. Will make again this week for my girlfriends b-day and deliver it to her warm!