Apricot almond sticky buns

Heather Disarro

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Apricot and almonds make the perfect pairing for a fruity take on sticky buns. Add a little cinnamon for warmth, and you have your family's new favorite breakfast treat!

almond and apricot sticky buns

Apricot and almond sticky buns

Makes 12 sticky buns


  • 2 sheets puff pastry dough, defrosted
  • 8 tablespoons butter, at room temperature
  • 1/4 cup brown sugar
  • 1/4 cup powdered sugar
  • 1/2 cup slivered almonds
  • 1/2 cup apricot jam
  • 2 teaspoons ground cinnamon


  1. Preheat your oven to 400 degrees F.
  2. Spray a 12-muffin pan with nonstick spray and set aside.
  3. In a bowl mix together the butter, brown sugar and almonds.
  4. Gently spoon the mixture evenly into the bottom of the muffin pan.
  5. Sprinkle the powdered sugar on a flat work surface and gently roll each piece of puff pastry to a 12 x 12-inch square.
  6. Spread each sheet evenly with 1/4 cup of the apricot jam.
  7. Sprinkle 1 teaspoon of ground cinnamon evenly over each sheet.
  8. Roll each sheet tightly into a log, and then cut into six pieces using a sharp knife.
  9. Place each piece cut-side-down into the butter mixture in the muffin pan.
  10. Bake for 20-25 minutes until golden brown.
  11. Let cool for 3-4 minutes in the pan, then carefully invert onto another baking sheet.
  12. Use a spoon to get the almond mixture onto each sticky bun.
  13. Let cool completely before eating.

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.