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Apricot and Pistachio Sticky Buns

Janette Fuschi
The perfect make-ahead treat for Mom, these easy sticky buns are studded with apricot preserves and pistachios for a sweet morning treat.
Prep Time 2 hrs 20 mins
Cook Time 25 mins
Total Time 2 hrs 45 mins
Course Baking, Breakfast


  • 1 1/4 cup Whole milk warm (should feel body temperature when you put your finger in)
  • 2 1/4 teaspoons 1 packet instant dry yeast
  • 1/4 cup granulated sugar
  • 4 large egg yolks room temperature
  • 1 large egg room temperature
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour plus more for rolling out dough
  • 1 tablespoon unsalted butter for greasing baking dish
  • 18 ounces Bonne Maman apricot preserves
  • 3 ounces dried apricots chopped
  • 1/2 teaspoon ground cinnamon
  • Small pinch of nutmeg
  • 1 cup shelled unsalted roasted pistachios


  • Add a little of the warm milk, yeast and a little of the sugar to a small bowl and mix. Set aside for 10 minutes.
  • To a large bowl add the yeast mixture, eggs, rest of the milk, rest of the sugar, melted butter and salt, whisk until combined (with a hand mixer or if using a stand mixer, use the whisk attachment).
  • While beating the mix add the flour in small batches, mixing well between additions. If using a stand mixer, switch to dough hook before doing this. If using a hand mixer, stop and use hands when the dough gets too thick. You may use a little less flour depending on the dough.
  • When the mixture has come to a ball, turn out onto a floured surface. Knead the dough until smooth and elastic, about 1 minute. It should not be sticky.
  • Clean the large bowl and coat lightly with oil. Place dough in the bowl, cover with a towel and leave in a warm place to rise for 1 hour until doubled in size.
  • Generously butter the bottom and sides of a 9 x 13 inch baking dish.
  • Meanwhile, add the preserves, apricots, cinnamon and nutmeg to a bowl and mix. Add 1/3 of the preserves mix to the bottom of the baking pan and sprinkle pistachios.
  • Flour a clean surface and roll out the pastry to 18 inches square.
  • Spread the rest of the preserves mix all over the pastry leaving a 1-inch border. Sprinkle with pistachios, then take the edge closest to you and roll snuggly ending with the seam side down.
  • Trim the roll into 1 ½ inch thick pieces and place, spiral side down into the pan. Cover and allow to rise in a warm place for 1 hour.
  • Preheat oven to 350°F.
  • Once risen, bake in the center of the oven for 25 to 30 minutes until golden brown.
  • Remove from the oven and allow to cool in the pan for 5 minutes. Turn the buns onto a large cutting board and serve warm.