tangerine-pistachio sticky buns

this was a tasty new year's eve treat. i got the recipe from everyday food magazine and made a few adjustments after having tried the recipe once, using my own favorite sweet roll recipe (the magazine calls for using frozen pizza dough). this is such a refreshing mix of flavors in a sweet roll that isn't sickly sweet. yum!

ingredients

make the dough from this cinnamon roll recipe, let rise 1 hour
3/4 C packed brown sugar
3/4 C shelled unsalted pistachios
7 T butter, melted
3/4 C tangerine marmalade or store-bought orange marmalade
1/4 t salt

directions

1. in a food processor, pulse brown sugar and pistachios until coarsely ground. sprinkle 5 T sugar mixture into a 9 x 13 baking dish and drizzle with 4 T butter.

2. on a lightly floured surface, roll and stretch dough into a 12 x 18-inch rectangle. spread with marmalade, leaving a 1-inch border. top with remaining sugar mixture, sprinkle with salt and drizzle with remaining butter. starting at a long edge, roll up dough like a jelly roll. cut into pieces that are roughly 1 1/2 inches wide. place rolls in the 9 x 13, loosely cover and let rise 1 hour.

3. preheat oven to 350. place 9 x 13 on a rimmed cookie sheet (if it boils over, it gets ugly) and bake until buns are golden brown, about 35 minutes. immediately run a knife around edge of the pan and invert buns onto a serving platter. serve warm.