Apricot & Almond Miniature Sticky Buns
Serves: 20
 
Ingredients
  • 1 cup unsalted butter
  • 1¼ cups apricot preserves, divided
  • 1 cup firmly packed light brown sugar
  • ½ cup all-purpose flour
  • Sour Cream Dough (recipe follows)
  • 1 cup sliced almonds, toasted
  • 1 cup finely chopped dried apricots
  • 2 tablespoons water
  • 1¼ cups confectioners’ sugar
Instructions
  1. Preheat oven to 350°. Spray a 24-well mini muffin pan with baking spray with flour.
  2. In a medium microwave-safe bowl, combine butter and 1 cup preserves. Microwave on high in 30-second intervals, stirring between each until butter melts and mixture is smooth. Stir in brown sugar and flour until smooth.
  3. Using a rolling pin, roll half of Sour Cream Dough into a 16×14-inch rectangle on a lightly floured surface. Sprinkle half of brown sugar mixture over dough, and spread in a thin layer. Sprinkle with half of almonds and half of dried apricots. Starting at one long side, roll up dough, jelly roll style; pinch seam to seal. Trim ends, and cut into 10 (¾-inch-thick) buns. Repeat with remaining dough, brown sugar mixture, almonds, and apricots. Place buns, cut side up, in wells of prepared muffin pan.
  4. Bake until golden brown, approximately 25 minutes.
  5. In a small microwave-safe bowl, combine 2 tablespoons water and remaining ¼ cup preserves. Microwave on high in 30-second intervals, stirring between each, until mixture is smooth. Transfer to a medium bowl, and stir in confectioners’ sugar until a smooth glaze forms. Spread glaze over buns. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/apricot-almond-miniature-sticky-buns/