Lemon-Apricot Sticky Buns

Lemon-Apricot Sticky Buns are sweet, tart, and gooey. But they aren’t low-calorie or diabetic-friendly! A perfect once-per-year treat, maybe for Easter?

 lemon apricot sticky buns

Who doesn’t love sticky buns? Their delicious gooeyness (is that a word?) brings out the child in all of us. But traditional cinnamon sticky buns seems to be a winter-time treat to me. For the Easter season I wanted something bright and spring-like. So I combined two of everyone’s favorite things; cold weather baking and warmer weather lemon. For good measure I threw in some dried apricots and apricot jam left over from last summer.

Sticky buns aren’t difficult to make, they just take a little time. Not as much time as a loaf of sourdough bread, but more time than a loaf of quick bread. Remember, since sweet dough dries out rather quickly, these buns are best made the same day they are to be eaten.

Lemon-Apricot Sticky Buns
Sweet, tart, and gooey. Perfect for an Easter treat.
Cuisine: American
Recipe type: Breads
Serves: 12
Prep time: 
Cook time: 
Total time: 
  • Dough:
  • 3½ cups unbleached all-purpose flour
  • 2 tsp active dry yeast
  • 3 Tbsp sugar
  • 2 Tbsp dry milk
  • 1 tsp salt
  • 1 large egg
  • ¾ cup water
  • 2 Tbsp plain yogurt
  • Filling:
  • 1 cup granulated sugar
  • ½ cup snipped dried apricots
  • grated peel from 1 large lemon, about 2 Tbsp
  • 1 egg
  • 1 Tbsp water
  • Glaze:
  • ½ cup apricot jam
  • 1 Tbsp lemon juice
  • 1 cup granulated sugar
  • 3 Tbsp melted butter
  • 1 cup chopped macadamia nuts (optional)
  1. Combine all dough ingredients and knead until a soft, smooth dough forms.
  2. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 2 hours.
  3. Meanwhile, make the filling by combining the sugar, lemon peel and snipped apricots.
  4. In a separate bowl, make an egg wash by combining the egg and water with a fork until well mixed.
  5. Lightly coat a flat work surface with flour. Turn out the dough on the surface and roll into a 14 x 20 inch rectangle.
  6. Brush the dough with the egg wash and then sprinkle with filling mixture.
  7. Roll up the dough, starting on the short side, until you have a rolled log.
  8. Using a serrated knife, cut the log in half and then cut each half into 6 equal pieces.
  9. Make the glaze by stirring all glaze ingredients together. Pour glaze into a greased 9 x 13 inch pan.
  10. Place the cut buns in the pan, on top of the glaze. Cover and let rise for another hour.
  11. Preheat oven to 350 degrees.
  12. Remove cover from the buns and bake until golden brown, about 30 minutes.
  13. Remove from oven and let sit for 5-10 minutes.
  14. Carefully turn buns onto a cooling rack that has been placed over a large piece of parchment.
  15. Spoon any glaze that remains in the baking dish over the buns. Cool before eating.

Have you experimented with non-traditional sticky buns? What are your favorite flavors?

by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

March 25, 2015

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