1 cup water, warmed (between 100 F and 110 F, use an instant-read thermometer)
Sticky Buns
½ cup organic light brown sugar
½ cup toasted pistachios, roughly chopped
¼ cup melted coconut oil
zest of 3 navel oranges, divided (roughly 2 tablespoons)
2 cups organic powdered sugar
¼ cup freshly squeezed orange juice
Instructions
Dough
In a stand mixer with a hook attachment, place the flour, sugar and salt. Mix for a few seconds until just incorporated. In a separate bowl, combine water and yeast. Wait until yeast begins to foam, about 5 minutes (you don't have to wait for the yeast to foam but it's a good way to ensure you didn't accidentally kill the yeast with the warm water) and then whisk in olive oil. Turn on the mixer to medium/high speed and slowly pour in water mixture. Allow to run until dough is smooth and pulls away from the side of the bowl, adding additional flour or up to a ¼ more of water if necessary.
Remove dough from bowl and place on a well floured surface and cover with a bowl. Allow to rise for 1 hour.
Sticky Buns
Preheat oven to 350 F. Uncover dough and roll out into a roughly 20" x 14" rectangle. Brush with half of the coconut oil and then top with light brown sugar, pistachios and 1 tablespoon orange zest, using your hands to gently rub in the toppings.
Starting at one end, carefully roll the dough away from you. Slice into 1 to 1½" sections. Place rolls in a parchment lined 12" round cast iron skillet or cake pan, leaving as much room as possible around each roll. Brush tops and sides with remaining coconut oil.
Bake for 35 - 40 minutes until tops are golden brown.
Whisk powdered sugar, orange juice and remaining tablespoon orange zest until a smooth frosting forms. Remove buns from oven and pour frosting over. Serve immediately.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/pistachio-orange-sticky-buns/