Shamrock Cinnamon Buns

I fully realize that we are well past St. Patrick's Day here but I am going to claim pregnancy brain. I never got around to posting this super fun and easy luck o' the Irish treat that I took over to a friend's house for brunch mainly because I can't seem to remember to write posts these days. I have finally started cooking on a regular basis again but I can't seem to get my act together to remember to photograph and post... probably because I usually inhale the food before it even hits the plate.

Anyway. I know this is super late but I loved how they turned out so I figured I would share for those of you who like to plan for next year. I realize that Pillsbury cinnamon buns don't really count as as a recipe but they were too cute not to post and you could always substitute our real Tangerine Pistachio Sticky Buns for the store bought ones if you are feeling extra crafty in the kitchen

1 roll of cinnamon buns

green food coloring


Unroll each individual cinnamon bun so that it is a long strip of dough. Form the dough strip into a shamrock shape making 4 small loops and one tale (the stem). Pinch tightly together to ensure each roll keeps its shape and then bake in a glass baking dish as directed on the packaging.

When the buns are out of the oven mix food coloring and frosting in a Ziploc sandwich bag until the desired color has been achieved. Cut the corner of the bag and use it to pipe the icing out onto the hot buns.

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.