Tangerine Pistachio Sticky Buns

Tangerine  Pistachio Sticky Buns

I saw this recipe in the Martha Stewart Everyday Food Magazine and had to try it. While the store bought dough was not nearly as delicious as the homemade version we made last year the level of effort made up all the difference. They were a great addition to our Christmas morning brunch but since I am a sucker for cinnamon I might have to try this time saving trick with the classic version again sometime soon.

½ c dark brown sugar
½ c shelled unsalted pistachios
5 tbs unsalted butter, melted
all purpose flour for work surface
1.5 lbs pizza dough
⅓ c marmalade (there was actually a recipe for homemade marmalade  that came with it but I opted for the store bought version to save time.)
course salt

In a food processor pulse brown sugar and pistachios until ground. Sprinkle the bottom of an 8 inch round baking dish and then drizzle with butter. Roll out pizza dough on a floured work surface. Dough should end up in a rectangle about 12x18. Spread with marmalade leaving a 1 inch border. top with remaining sugar mix, sprinkle with salt and drizzle with butter. Roll the dough starting at the long edge until it resembles a jelly roll. Cut crosswise into 8 pieces and place in pan. Cover and let it rise for about an hour. Preheat oven to 350, place pan on baking sheet and bake for 35 min or until buns are golden brown. Cut around the edges and flip. Serve warm.