In a large bowl, stir together warm water, yeast and sugar. Set aside to proof for 3-5 minutes.

Once the yeast begins to swell and bubble, add the melted butter, flour and salt to the bowl. Mix with a wooden spoon until a sticky dough forms. Cover the bowl with a damp kitchen towel and set in a warm place to rise for 90 minutes or unti doubled in size.

Meanwhile, make the orange apricot filling. In a medium saucepan, add apricots, brown sugar, orange juice, zest and cinnamon. Simmer for 10-15 minutes, stirring frequently, until the apricots break down and the juices thicken. Transfer to a lidded container and refridgerate until thick and spreadable.

Preheat the oven to 350° F and grease a large skillet or baking dish.

Once the dough has risen, turn out onto a generously floured surface. Knead lightly, adding more flour as needed until the dough loses some of its stickiness. Try to use as little flour as possible for light and and fluffy buns.

Roll the dough into a 1/2 inch thick rectangle and spread over the softened butter. Spoon on the chilled apricot filling and do your best to roll the dough into a tight log, pinching the ends closed. Use a sharp knife or a piece of twine to cut the log into even pieces. Arrange in the prepared baking dish, cover with plastic wrap and set in a warm place to rest for 30 minutes.

Bake the sticky buns for 25-30 minutes or until deeply golden brown and no longer doughy in the center. Let cool for at least 15 minutes before glazing.

To make the glaze, whisk together powdered sugar and orange juice until smooth. If the glaze seems too stiff, add another tbsp of orange juice. Drizzle over the warm sticky buns and enjoy!