Name: Sticky Buns with Apricot and Pistachio
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tsp salt; 2 1/4 tsp instant yeast; 1 cup whole milk, warmed; 1/4 cup unsalted butter, melted; 2 large eggs; 1/2 cup apricot preserves or jam; 1/2 cup dried apricots, chopped; 1 tsp ground cinnamon (optional); 1 tsp orange zest (optional); 1/2 cup unsalted butter (for topping); 2/3 cup brown sugar; 2 tbsp honey or maple syrup; 1/4 cup heavy cream; 3/4 cup chopped pistachios (roasted and unsalted)

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Why You’ll Love This Recipe

Buttery, fluffy dough with a soft, tender crumb
Sweet and tangy apricot filling for a fruity upgrade
Crunchy pistachio caramel topping adds elegance and texture
Ideal for make-ahead baking—refrigerate overnight and bake fresh
Perfect for brunches, holidays, or weekend baking projects
A unique take on classic cinnamon rolls or sticky buns
Easy to customize with spices or citrus
Satisfies both sweet and nutty cravings
Looks impressive, tastes even better
Warm, fragrant, and comforting straight from the oven

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose flour
Granulated sugar
Salt
Instant yeast
Whole milk (warmed)
Unsalted butter (melted)
Eggs

For the filling:

Apricot preserves or jam
Dried apricots (chopped)
Ground cinnamon (optional)
Orange zest (optional, for brightness)

For the sticky topping:

Unsalted butter
Brown sugar
Honey or maple syrup
Heavy cream
Chopped pistachios (roasted and unsalted preferred)

Directions

Make the dough: In a large bowl or stand mixer, mix flour, sugar, salt, and yeast. Add warm milk, eggs, and melted butter. Mix and knead until smooth and elastic, about 8–10 minutes. Cover and let rise until doubled, about 1–1.5 hours.
Prepare the topping: In a saucepan, melt butter with brown sugar, honey, and cream. Stir until smooth and bubbly. Pour into a greased 9×13-inch baking dish and sprinkle evenly with chopped pistachios.
Roll and fill: Punch down the dough and roll it into a large rectangle. Spread apricot preserves evenly, then sprinkle with chopped dried apricots, cinnamon, and orange zest if using.
Shape the buns: Roll the dough up tightly from the long side into a log. Slice into 12 even pieces. Arrange over the pistachio topping in the baking dish. Cover and let rise for another 30–45 minutes.
Bake: Preheat oven to 350°F (175°C). Bake the buns for 25–30 minutes until golden brown and cooked through.
Invert and serve: Let rest for 5 minutes, then carefully invert onto a serving platter so the sticky pistachio topping is on top. Serve warm.

Servings and timing

This recipe makes 12 sticky buns.
Prep Time: 30 minutes
Rise Time: 2 hours (total)
Bake Time: 25–30 minutes
Total Time: About 3 hours (can be made ahead)

Variations

Nut Swap: Use almonds, pecans, or walnuts in place of pistachios.
Spiced Version: Add cardamom, nutmeg, or ginger to the filling for warmth.
Cream Cheese Glaze: Drizzle with a tangy glaze for extra indulgence.
Fresh Fruit: Add chopped fresh apricots or peaches for a juicy filling.
Mini Sticky Buns: Bake in a muffin tin for individual portions.
Citrus Twist: Add lemon zest or a splash of orange juice to the topping.
Puff Pastry Shortcut: Use puff pastry for a quicker version with a lighter texture.

Storage/Reheating

Store leftover sticky buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat individual buns in the microwave for 15–20 seconds or warm in a low oven until soft and gooey.
Freeze baked buns (without topping) for up to 2 months. Thaw and reheat, then spoon extra topping over before serving.

FAQs

Can I make these sticky buns ahead of time?

Yes, after shaping, cover and refrigerate overnight. Let rise at room temperature for 30–45 minutes before baking.

Do I have to use dried apricots?

No, you can use fresh apricots or just apricot preserves if you prefer a smoother filling.

What kind of pistachios should I use?

Roasted, unsalted pistachios work best. Chop them coarsely for texture.

Can I use store-bought dough?

Yes, a quality refrigerated or frozen yeast dough can be used to save time.

How do I prevent the buns from becoming dry?

Don’t overbake, and make sure they are covered while rising. The sticky topping also helps keep them moist.

Can I use cinnamon rolls as a base?

Yes, you can use your favorite cinnamon roll dough and replace the filling and topping with apricot and pistachio versions.

Why did my buns not rise enough?

Ensure your yeast is fresh and the dough is kept in a warm, draft-free environment.

Is it necessary to invert the buns?

Inverting them while warm lets the caramel and pistachios coat the tops. If they cool too long, the topping may stick.

Can I skip the sticky topping?

You can make these as regular buns with frosting instead, but the sticky pistachio glaze is a major highlight.

What’s the best pan to use?

A 9×13-inch metal or glass baking dish works well. Avoid dark nonstick pans which may brown the buns too quickly.

Conclusion

Sticky Buns with Apricot and Pistachio offer a delightful fusion of flavors and textures that elevate the classic sticky bun to something truly special. With their rich, gooey topping and bright, fruity filling, these buns are a standout treat perfect for brunch tables, holiday mornings, or any occasion that calls for a little indulgence. Once you try them, they’re sure to become a new favorite.

Sticky Buns with Apricot and Pistachio

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Sticky Buns with Apricot and Pistachio are soft, buttery rolls filled with sweet apricot preserves and topped with a golden pistachio caramel glaze. This delicious twist on a classic breakfast treat is perfect for brunch or special occasions.

Author: Laura
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Yield: 12 sticky buns
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a mixing bowl, combine flour, sugar, salt, and instant yeast. Add warm milk, melted butter, and eggs. Mix and knead for 8–10 minutes until smooth and elastic. Cover and let rise until doubled, about 1–1.5 hours.
For the topping, melt butter in a saucepan. Add brown sugar, honey, and cream. Stir until smooth and bubbling. Pour into a greased 9×13-inch baking dish and sprinkle with chopped pistachios.
Punch down the dough and roll into a large rectangle (about 12×16 inches). Spread apricot preserves evenly over the surface, then sprinkle with chopped dried apricots, cinnamon, and orange zest if using.
Roll the dough tightly into a log and slice into 12 equal pieces. Place cut-side up over the sticky pistachio topping in the pan. Cover and let rise for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown and fully cooked.
Cool for 5 minutes, then carefully invert onto a platter to reveal the sticky pistachio topping. Serve warm.

Notes

Refrigerate shaped buns overnight to bake fresh in the morning.
Chop dried apricots finely for even distribution.
Use roasted, unsalted pistachios for best flavor balance.
Invert the buns while still warm to avoid sticking.
Buns freeze well without topping; reheat and add glaze before serving.

Nutrition

Serving Size: 1 bun
Calories: 360
Sugar: 22g
Sodium: 180mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg