ina food processor, pulse brown sugar and pistachios until coarsely ground. Sprinkle 3 tablespoon of sugar mixture into an 8 inch round baking pan and drizzle with 2 tablespoon of butter

on lightly floures surface, roll and stretch dough into a 12 inch-by-18 inch rectangle, Spread with marmalade, leaving 1 inch boarder. Top with remaining sugar mixture, sprinke with salt, and drizzle with remaining butter. Starting at a long edge, roll up dough like a jelly roll. Cut crosswise into 8 pieces and place in pan. Cover with plastic wrap and let rise until buns are puffed, about 1 hour

Preheat oven to 350. Place pan on a rimmed baking sheet and bake until buns are golden brown, about 35 minutes. Immediately run a knife around edge if pan and invert buns onto serving platter