Tangerine-Pistachio Sticky Buns

225 Replies

I hereby swear that this will be the last sweet thing I eat in 2011. Because of the holidays, I’m sweetened out. Are you?

Try these anyway, they’ll make you happy. :) Despite my sugar coma, I just HAD to post the recipe for these Tangerine-Pistachio Sticky Buns because they are marvelous. We made these Christmas Eve morning and they started the Christmas holiday off perfectly.

This recipe is adapted from one in the December issue of Everyday Food (that I can’t get to on the internet for some reason). They’re nice and fluffy with a balanced blend of sweet, tart and a touch of nutty flavors. The tiny bit of crunch the pistachios give these rolls is perfect.

The smell and taste of the citrus in this recipe takes me back to summer, and there’s nothing wrong with that. Why? Because we’re stuck in some kind of funky weather pattern that has left us with no snow and a lot of dark, dreary, gloomy days. This is Wisconsin for Pete’s sake, we’re supposed to have snow, and lots of it, by now. Instead we have muddy gloom. THAT’S why I’m loving the reminder of summer these precious little buns brought with them :) .

The printer-friendly PDF recipe for these delicious sticky buns is below.

To get started, put a 1/2 cup of shelled pistachios with a 1/2 cup of brown sugar in a food processor and pulse until you have a course ground mix.

Then sprinkle 3 tablespoons of the pistachio mix over the bottom of an 8 inch cake pan.

Next, drizzle 2 tablespoons of melted butter over the pistachio mixture….

…don’t worry about covering every pistachio with the butter, everything’s going to bake together perfectly in the end.

Martha’s original recipe in Everyday Food called for using frozen pizza dough. We couldn’t find that in our grocery store, so we used 2 of the refrigerated tubes of pizza dough. No worries! It worked fine! Better than fine.

Whichever dough you choose to use, you’ll need to roll it out on a lightly floured work surface into a rectangle that’s approximately 12 by 18 inches. Then, spread it with tangerine marmalade. I made our marmalade for this from another recipe in the same issue of Everyday Food, but a store-bought orange or tangerine marmalade will work just fine too. Make sure you leave about a 1 inch border around the rectangle.

This is my first time making a marmalade of any kind, and I must say, it was so much easier than I thought. Both hubby and I absolutely love it. Not only in these sticky buns, but on toast, an English muffin, Paula Deen’s biscuits, etc., etc. I guess I better post the recipe for that later…anyway…

Once the marmalade is spread over your dough, sprinkle the remaining pistachio mix right over the top of it, still leaving that 1 inch border (roughly) in tact.

Beginning with one of your long edges, start rolling the dough up. Kind of like you would with a jelly roll. Roll it up tight and cut it into 8 equal slices…..

….and place them into the cake pan over the pistachio mix like this.

Bake for 35 minutes or so at 350 degrees. Make sure you put your cake pan on a baking sheet before baking so you don’t have a mess in your oven – You can see how some of it will bubble over.

Don’t these look amazing? Incredible? Heavenly? All of the above? Wait until you smell them!

I thought they were perfect when they came out of the oven, but the proper thing to do now (according to the original recipe) is to run a knife around the edges of your sticky buns and invert them onto a serving plate. Still. Beautiful!

The only thing left to do is dive in and enjoy!

I’m so hungry after writing this post…I hope Hubby saved me one more of these wonderful things. THEN I’m done with sweets for 2011. Probably.

Have a great Tuesday!

xoxo

Tangerine-Pistachio Sticky Buns Recipe

Adapted from the December, 2011 issue of Everyday Food

Printer-friendly PDF version

Ingredients:

  • ½ cup packed dark-brown sugar
  • ½ cup shelled unsalted pistachio
  • 5 tablespoons unsalted butter, melted
  • All-purpose flour for work surface
  • 1 ½ pounds (2 tubes) refrigerated pizza dough (or frozen)
  • 1/3 cup tangerine marmalade
  • ¼ teaspoon kosher salt

Directions:

In a food processor, pulse brown sugar and pistachios until coarsely ground. Sprinkle 3 tablespoons of the sugar mixture into an 8 inch round baking pan (2 inches deep). Drizzle with 2 tablespoons of the melted butter.

On a lightly floured work 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 3 tablespoons of melted butter.

Starting with long edge of rectangle, roll up dough like a jelly roll. Cut crosswise 8 pieces and place in pan. If using frozen pizza dough: cover with plastic wrap and let rise in a warm, draft-free place until buns are puffed and begin to touch, about 1 hour. No need to let the dough rise if you’re using the refrigerated dough.

Preheat oven to 350 degrees. Place pan on a rimmed baking sheet and bank until buns are golden brown, about 35 minutes. Immediately run a knife around the edge of pan and invert buns onto a serving platter. Serve warm.

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225 thoughts on “Tangerine-Pistachio Sticky Buns”

  1. Pingback: A tale of two Sarahs, and a savory sage-y mushroom sauce « ramblings & roasts

  2. Pingback: Fibers, Photos and Friends « Sarah's Place

  3. 2weeksinthemountains

    I was terribly disappointed when i realized that no amount of staring at my screen was going to make these treats pop out onto my plate. I guess I am just going to have to make some myself. Fortunately your beautiful photos and directions make it seem easy enough. I’m looking forward to trying these out! Thanks for sharing, and Happy Cooking!

    Reply ↓
    1. Sarah Post author

      That’s great! I hope you love ‘em as much as we did. They’re perfect, on every level :)

      Thank you for the visit!

      Reply ↓

  7. Pingback: Sweet and delicious: tangerine-pistachio sticky buns « Misprinted Pages

    1. Sarah Post author

      Yay! So glad you’re gonna try them. Let me know how you like them ok?

      Thanks for the visit Ira, I appreciate it!

      Reply ↓

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    1. Sarah Post author

      Hi Carbonara! What a wonderful screen name :) These are yummy, that’s for sure. I’m with you, if it has pistachios in it, I’m gonna love it.

      So glad you stopped by! :-)

      Reply ↓
    1. Sarah Post author

      Why thank you so much!! I appreciate that!!!

      I can’t even begin to tell you how much fun writing a cookbook would be….maybe some day….

      Thank you for the visit!!!

      Reply ↓
    1. Sarah Post author

      They were really good Alexandra. Fun to make too! I hope you try them, and if you do, let me know what you think, ok?

      Have a great weekend!

      Reply ↓
    1. Sarah Post author

      They are. They taste so fresh too. If you do try them Stephanie, let me know what you think, ok?

      Have a fun weekend!

      Reply ↓
  20. Daughter of the Moon

    I cannot wait to cook this, thanks for sharing (or maybe..print the recipe & buy the ingredients). I wish I had the ingredients while I’ve been snowed in. My problem with baking is that I always multitask & burn it. Thank goodness I have a partner who checks the oven & is a darn good cook himself.

    Reply ↓
    1. Sarah Post author

      That’s great! I’ve been there though, more than I’d care to admit. Just the other day….ugh….

      Thank you for the visit!

      Reply ↓
    1. Sarah Post author

      Yum! That sounds good. Did they like them?

      Let me know how you vegan-fied them. I’m curious.

      Hope you had a great weekend with your nieces!

      Reply ↓
  23. ntepper

    I saw this a few days ago, and just looked at it again–it looks so delicious! I’m absolutely awful at baking, and am so jealous of these sticky buns! What a great morning (or afternoon, or mid-morning, or nighttime) treat! Great job, and beautiful pictures!!

    Reply ↓
    1. Sarah Post author

      Thank you so much! It was a surprise, that’s for sure. Love that it led to “meeting” so many great people. Fun!

      So glad you stopped by!

      Reply ↓
    1. Sarah Post author

      Thank you! I love Everyday Food, what a great collection of recipes every month! Thanks so much for the visit today, I appreciate it.

      Reply ↓
    1. Sarah Post author

      Thanks for reading! I’m happy you came by for a visit :) These sticky buns are incredible, that tangerine/pistachio combo is a match made in heaven! Yum!

      Reply ↓
    1. Sarah Post author

      Thank you! I just stopped by your delicious blog :) I need to figure out how to translate it because those bars you have posted on January 9 look amazing. Your pictures are fine. I can only tell you what works for me, and that’s getting up close and personal with your subject and using as much natural light as possible. I like the look of natural daylight as opposed to flash photography for food, but that’s just me. Sometimes I’ll add accessories, like a table setting, but most of the time I like to show what each step of a recipe looks like, and that means getting close.

      Now I’m off to figure out the translate feature so I can make those bars :)

      Reply ↓

  40. Pingback: Baking vol. 1. | mariann about

  41. Pingback: Who let the Tangerine-Pistachio Sticky Buns get to the front page of WordPress? « thismodernwife

  43. Alanna

    I know you posted this in December, but holy smokes. This is not making me want to eat healthy in January. In fact, I’d give my left arm to have someone make me these (things are always better when someone else makes them). Not my right arm because I would need it to stuff my face. :)

    Reply ↓
    1. Sarah Post author

      LOL Alanna!!!!!! If I could, I’d make you some. I loved the way they filled the house with yummy smells so it’d be worth it!

      Reply ↓
    1. Sarah Post author

      Thanks for that Tosca! It’s good to know it helps. For today’s soup post, I didn’t do quite as many as normal, but I’ll definitely return to providing photos for every step from now on. I was a little worried they made the posts too long. So thank you for your comment!

      Hope you’re day is running smoothly for you :)

      Reply ↓
    1. Sarah Post author

      And we almost didn’t use it because Hubby likes making his own dough. I loved the flavor of that pre-made stuff, so I wouldn’t change that at all. Makes it quicker to get to the final yumminess :)
      Thanks for visiting!

      Reply ↓
    1. Sarah Post author

      We just made a wild mushroom ragu from Chef Anne Burrell’s Cook Like a Rockstar cookbook. OMG, it was unbelievable!!! I’ve never had mushrooms taste so wonderful. I’ll make it again very soon and post. Just for you!

      I’m guessing I’m gonna find some mushroom goodness on your blog too. I’ll be by to check it out ASAP.

      Thank you for the visit!

      Reply ↓
    1. Sarah Post author

      Thank you so much :) It has been 24 hours of whirlwind, but I am in blogging heaven. “Meeting” all of you has made me feel incredible.

      These sticky buns are downright magical :)

      Thank you for visiting, I appreciate it!

      Reply ↓
  48. Paula B

    These look amazing! I also tried sticky buns over Christmas with the wheat flour dough I had proofing, in an effort to make them a bit more healthy. Well forget that…they were like little lead balloons; tasty, but really heavy. Back to my original dough – I think it’s the only way to get them fluffy and delicious. I have left-over pistachios…will have to give this a try. Thanks for sharing!
    P.S. I’m in MN and just visited my daughter in WI last weekend. We also have NO snow. How weird is that?

    Reply ↓
    1. Sarah Post author

      We have that problem with doughs sometimes too. Especially certain pizza doughs. Hmmmmm, makes me wonder what it is that’s making them do that.

      Yes! I think your original dough sounds like the thing to try with these. Hubby wants to try making his own dough next time too.

      It is thee strangest winter ever isn’t it? I didn’t know MN was having similar times. Darn! I could have been traveling up there. I love your state :) We in southern Wisconsin are preparing for a “significant” winter storm tomorrow, but, the way things have gone so far this year I’ll believe it when I see it.

      Happy winter Paula, and thank you for visiting!
      xoxo,
      Sarah

      Reply ↓
  49. abootlover

    HAVE to try these. Your photos are amazing! My mom used to make cinnamon rolls when I was a kid that no one has been able to rival and she can’t find the recipe! So…I will give this a try, even though I too am trying to give up the sweets. Thanks for sharing….

    Reply ↓
    1. Sarah Post author

      Thank you Boot Lover (I LOVE that name, I’m one too!)

      I don’t know if these will rival Mom’s, but they might! You’ll have to let me know.

      I hope you’re having a great day Boot Lover!

      Reply ↓
    2. Connie T

      My mom used to make lots of stuff when I was a child that was so good. I have asked her for the recipes and she says she never made them. She does not remember.

      Reply ↓
  51. Susan Elizabeth Ball

    They sound delicious. I would never have thought to use pistachios. I love to eat pistachios, but I have never cooked with them. I will definitely give this recipe a try–as soon as I love my Christmas pounds!

    Reply ↓
    1. Sarah Post author

      I have to admit I would never have thought to cook with them, but it was a great idea. They give these buns a great nutty crunch that really helps ease the sweetness of the tangerine marmalade. I LOVE the combo of the two together.

      Good luck with losing those darn Christmas pounds! I know it can be a challenge….
      Take care Susan, and thanks!

      Reply ↓
  53. Connie T

    These look so good and the real time saver is the dough. I just bought some cresent rolls in a tube. I watch the cooking channel and Giada made some caramel sticky hazlenut rolls. I bought some pecans to sprinke on top. I could not find my nut cracker so I tried breaking the nuts with a wooden dough roller. The nut flew off the table and would not break. I need to go buy a nut cracker to get to the pecans. I love Pistachios, I will have to try your recipe too.

    Reply ↓
    1. Sarah Post author

      LOL!! I’m not laughing at you Connie, I am most definitely laughing with you because I have done similar things. Maybe that’s why I don’t cook so much with nuts? They can be so stubborn. Thankfully, these pistachios were well-behaved :)

      Giada’s recipe sounds absolutely delicious. I think I’ll look that one up, as Hubby is a sticky bun fan. Thank you for the tip!

      Reply ↓
      1. Connie T

        I found the recipe to it online. She used Agave syrup in it. I went to buy a bottle of it and saw it was $5.19 for a bottle. It is in the syrup aisle. I bought a bottle of light corn syrup for $1.68. I will use that instead. Isn’t Agave from cactus? She also used lemon juice in it. I forgot to buy a lemon. I will get one when I go get the nut cracker.

        Reply ↓
        1. Sarah Post author

          Yep, I believe Agave is from a type of cactus. And it is yummy too. It wouldn’t surprise me if I couldn’t find it here, but I’ll try.

          I will go look for the recipe right now so I can give them a try. Thank you for the ideas. Good luck with yours! I hope you LOVE them.

          Reply ↓
  56. Fifty-Two Books in a Year

    These look delicious with all that sticky yumminness (is that a word?) and my husband loves oranges and pistachios so I will definitely have to make these. Naturally i’ll have to sample them too…shame ;-) . Thank you for sharing this recipe. Do you think it would work with savoury fillings too?

    Reply ↓
    1. Sarah Post author

      Well if it’s not a word, it should be! It’s the perfect one to describe these, that’s for sure.

      I think it would work great with savory fillings too. That’s a great idea! Because it uses pizza dough, it’s not sweet, so it seems to be a good fit for savory fillings. Hmmmmm….what savory fillings can I use…..what are you thinking?

      Reply ↓
      1. Fifty-Two Books in a Year

        I’m drooling just thinking about it hahaha… um well probably as a nod to pizza and my love of garlic bread something pesto and pine nutty with cheese. Yum cheese. Definitely cheese. Or maybe a kind of balsamic onion jam… with goat’s cheese. Maybe I should be starting a cheese fanatic blog! Hee hee

        Reply ↓
    1. Sarah Post author

      You are very welcome! Thank you! And, any time is the holiday period if you want it to be :)

      Have a fun day!

      Reply ↓
  59. I Made You A Mixtape

    I love citrus anything… seriously… in my baked goods, in my drinks, in my fruit…lol… these look seriously delish! This is a serious stumbling block on my January detox… however, I will save this recipe and make these some glorious Sunday morning, Fabulous!!!

    Reply ↓
    1. Sarah Post author

      Oh I agree 100%. Citrus is the best! It reminds me of summer!

      Good luck with your detox! I hope it goes well for the rest of the month, I know it’s gotta be challenging sometimes. Bravo for doing it!

      Reply ↓
  60. cpmondello

    love, love, love, when food has no eggs and little dairy, though i am not vegan, i am vegetarian and will eat foods made with egg and dairy, like muffins, not scrabbled eggs, i dont want to have to make anything with those ingredients or to have them in my home, and “have to make” meaning just me, not really having too, because i live alone and dont cook for dinner parties, but “have to” like when i see a tasty treat like yours where i can actually be motivated to try making, and then enjoying the creation knowing what i didnt have to do to get the satisfying results. :)

    Reply ↓
    1. Sarah Post author

      Ahhhh, thank youuuuuuuu. That means a lot to me Corey! I’m so glad you stopped by. I’ll be by later today to check out your site.

      In the meantime, have a wonderful day!

      Reply ↓
    1. Sarah Post author

      Oops, yes 350 degrees fahrenheit. Thanks for checking :) .

      I know what you mean, I was trying to eat healthier in 2012 too, buuuuuut, these make such a great Saturday morning treat. I don’t mean to be a bad influence though…

      Have a great Wednesday!

      Reply ↓
    1. Sarah Post author

      It’s not funny, but that comment made me giggle. LOL! Sorry about that, I don’t mean to tempt you. Thank you for visiting :) I appreciate it!

      Reply ↓
    1. Sarah Post author

      Thank you! I was wondering if anyone thought the step-by-steps were helpful or if they just made for really long blog posts :) Now I feel bad for eliminating a few of them in today’s post about the tomato soup. Darn. From now on I’ll keep doing them!

      Thank you for visiting! I hope your week is fabulous!

      Reply ↓
    1. Sarah Post author

      Thank you, I appreciate that!!!

      Welcome to the blogosphere, we love having you! I’ll be by to check out your blog this afternoon, and I’m looking forward to it. I’m so glad you stopped by Sheree….

      Happy Wednesday!

      Reply ↓
    1. Sarah Post author

      Thank you! I was hoping the pdf would be helpful. I appreciate the feedback. I just changed to this theme last week, when I moved the blog back here from a self-hosted WordPress blog. I’m so glad you like, I thought it was simple, but nice to look at. Thanks!

      Have a great Wednesday!

      Reply ↓
    1. Sarah Post author

      That Martha is amazing isn’t she? It is a great combination. The crunch of the pistachios makes the sticky buns! Wait, or is the tangerines? :)

      Thanks for visiting!

      Reply ↓
  80. Kiran

    These look great! I would have never thought of putting tangerines and pistachios together — but this looks delicious. I used to have a recipe for “overnight” cinnamon rolls – meaning you do all the rolling and spinkling and sugaring the night before, then leave in the fridge until baking time the next morning. I need to un-earth that old recipe…it would be perfect for this combination of fillings.

    Reply ↓
    1. Sarah Post author

      Ohhhh, I’d love to try the overnight cinnamon rolls. Unearth please! :) Every time I try a recipe with the overnight refrigeration, things taste so much better than when I don’t do it.

      Thanks Kiran, I’m so glad you stopped by.

      Reply ↓
    1. Sarah Post author

      They are, and you should :) The tangerines-pistachio combo is worth it. Refreshing, but sweet. Perfect, right?

      Reply ↓
    1. Sarah Post author

      LOL!! I love that comment!!!!!

      I hope you love ‘em as much as Hubby and I. All this talking about them today has made me crave them again. I’ve put them on the list of things to make this weekend. Yay!!!

      Enjoy!

      Reply ↓
    1. Sarah Post author

      You are so welcome, I’m so glad people are wanting to try these, they really are worth it. Enjoy Cindy!! And thank you for visiting!!

      Reply ↓
  84. Tom Baker

    I would love to try these. I’m addicted to pistachios and who doesn’t like sticky buns? The recipe looks bearable and your photos are amazing. Congratulations on being Freshly Pressed.

    Reply ↓
    1. Sarah Post author

      Thanks so much, it was quite a surprise! I’m still catching up on everyone’s comments, as you can see.

      If you try them, let me know how you liked them ok? Have a great weekend Tom!

      Reply ↓
  85. Fiona @ lifelyricslemoncake

    I was just talking to my boyfriend about trying some baking. I never really have but I love reading about it, and I love cakes and bread and baked things :) These look absolutely perfect…mouth wateringly so ! What a gorgeous way to start Christmas Eve ! Congratulations on getting Freshly Pressed x

    Reply ↓
    1. Sarah Post author

      Thank you Fiona! I highly recommend trying some baking, not only for the delicious treats, but for how wonderful the house smells when you do it :)

      Have a great night and thank you for visiting!

      Reply ↓
    1. Sarah Post author

      Hey, that’s a wonderful idea! I like that Val. Hubby is a big fan of raisins, so this might go over pretty well. The pistachios gave it a nice crunch, but it was definitely the tangerines that were the star. They’re incredible in that marmalade.

      Thank you for stopping by!

      Reply ↓
    1. Sarah Post author

      It’s so good too. I was surprised at how much I love the ingredient combo here. I never would have thought of it on my own, but it’ll be in my mind as we try new things. Tangerines + Pistachios = yumminess!

      You’re welcome, have a great night!

      Reply ↓
    1. Sarah Post author

      It was definitely a combo of flavors I had never tried before. Now that I have, it makes perfect sense :)

      Have a great weekend Rae!

      Reply ↓
  91. Heijung Park-Colameco

    Looks great! as a real estate broker & occasional pastry chef educator, was a bit concerned that finished serving on a plate look under done. all yeast dough product do expand at least 1.5 x & more. Perhaps you cut dough in half make do the same make 2 pans. The idea is give generous space between buns so, they can rise freely prior baking-proofing-, then bake. The result should be much lighter & hence more delicious. Try to make with Croissant dough some time, the result will be interesting.

    Reply ↓
    1. Sarah Post author

      You are so right!!! They WERE underdone. After I took the picture (of course), I noticed that and we had to put them back in for 10 minutes. BUT, I have an oven that should probably be in a museum, so I chock it up to that.

      Next time we try these, I’ll be sure to take your advice! The more perfect they are the better :) Thank you so much!!!

      Reply ↓
      1. stillthinking2023

        I’m a bit of a chef myself, but I didn’t notice they were underdone. I was too busy trying to remember if I had all the ingredients to go make them and was distracted by trying not to drool on my keyboard.

        On a separate note, how do you keep your workspace so tidy and photo-ready? I’ve considered enlivening my blog with step-by-step pics, but i haven’t because I haven’t figured out how to make my space look appealing.

        Reply ↓
        1. Sarah Post author

          LOL!!! Don’t drool on the keyboard! Oh no!! That literally made me laugh out loud….thanks for that!

          I hope you have the ingredients so you can try these, they’re quite satisfying :)

          My workspace is tiny, and hard to keep tidy, believe me. I like to get in close to the subject, which cuts out a lot of the clutter most of the time. I do push the messy stuff out of the way sometimes, when it’s possible. I’m downright embarrassed by our counter tops and hate when they show up in a photo, but that’s where all the work happens! So, I’ve been getting out my cutting board to cover them up to take photos on. Because I get as close as possible to the subject, it works pretty well. There are days though. Sometimes I’ll move the entire mixer to the dining room table just to get a clean shot in the best possible light. I just try to focus on what tells the story or conveys the deliciousness and push the rest out of the way, either by creative composition or physically, lol. I hope this helps a little!

          Reply ↓
          1. sarahsjoys

            Haha!!! Ditto the cutting boards to cover awful counters that you hate! I do the SAME thing! My photos are also very close up because I do NOT have a big beautiful kitchen! At least that doesn’t mean yummy food can’t still appear on the table…or on our blogs! Congratulations on being freshly pressed! I have company coming in a couple of weeks and may just have to make these :)
            sarahsjoys.wordpress.com

            Reply ↓
            1. Sarah Post author

              LOL! I feel a whole lot better after reading your comment Sarah! That’s right, we can still make yummy and beautiful food despite our horrible counters (and small kitchens).

              Thank you so much for the congrats. I appreciate it, and I’m so glad you stopped by.

              If you make these, let me know how you and the company likes them. Have fun and thanks again!

              Reply ↓
  96. yvonne ayoub

    Ooh, No no no! Not just as I begin to diet! They look far too delicious – NOT FAIR!!! (but lovely blog, Many Congratulations on being ‘freshly pressed’ – Yvonne

    Reply ↓
    1. Sarah Post author

      Thank you so much Yvonne. :)

      LOL, you don’t look like you need to begin a diet! I love your profile picture. I’m looking forward to stopping by your blog ASAP too. Have a great night, ok?

      Reply ↓
    1. Sarah Post author

      You’re welcome! Thanks for visiting!

      Love that you can smell them from there. I try so hard with the pictures to convey deliciousness :) Glad it worked!

      Have a wonderful week!

      Reply ↓
    1. Sarah Post author

      I hope you love them as much as we did. Thanks to WordPress giving these a slot on Freshly Pressed today, I am craving them again. Oh boy….

      Have a great week Goddess :)

      Reply ↓
  99. midnitechef

    I just made my first marmalade and it turned out a little bitter (I didn’t want to add so much sugar), it has mellowed slightly after a few days but I need a place for it! This recipe might be the ticket, sans nuts for me though :P

    Congrats on Freshly Pressed!

    Reply ↓
  106. roxanlita

    i have an almost identical recipe and it is amazing. I have people give me weird look when I say tangerine sticky buns but one bite and they are hooked. If you are gonna try to be good about the sweets break yoru rule on these. Ty for posting I may have to try your way *drool*

    Reply ↓
    1. Sarah Post author

      You won’t be disappointed :) Thanks for the visit today, I appreciate it, and I can’t wait to stop by RubySlippers!

      Reply ↓
    1. Sarah Post author

      Thank you so much :) Ummmmmm hazelnut and chocolate? YES! Please! That sounds scrumptious. I need to try that combination as soon as I can. Thanks for the tip!

      Reply ↓
    1. Sarah Post author

      Thank you Rachel! I hope you get to try them, they’ll make you happy :)

      Can’t wait to see your blog! I hope to visit tonight!

      Reply ↓
    1. Sarah Post author

      Thanks! What a surprise THAT was! Fun though. I just love “meeting” all these new people. With a name like Pasta Princess, you can be sure I’ll be visiting your blog too. Thanks so much!

      Reply ↓

  117. Pingback: Easy Tangerine Marmalade Recipe | This Wisconsin Life

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