In a medium bowl, whisk together granulated sugar, cinnamon, and cloves.

In another medium bowl, stir together pistachios and walnuts.

In a medium saucepan, bring brown sugar, honey, cream, butter, lemon zest, orange blossom water, and salt to a boil over medium-high heat, stirring frequently until sugar dissolves. Remove from heat, and let cool for 10 minutes. Use warm.

Punch down Buttery Pull-Apart Dough; let stand for 5 minutes.

Spray a tall-sided 9-inch round cake pan with baking spray with flour. (See Note.)

On a clean surface, divide dough into 40 portions (about 20 grams each); gently shape each portion into a ball, pinching closed any seams if needed. (Keep dough portions covered with plastic wrap while working.)

Spoon one-third of warm syrup (about ⅓ cup or 95 grams) into bottom of prepared pan. Sprinkle ½ cup (65 grams) nut mixture onto syrup.

Working in batches, toss dough portions in sugar mixture. Place half of dough (about 20 portions) in pan. Top with one-third of syrup and remaining nut mixture. (There will be sugar mixture left over.) Layer remaining dough portions on top and between open spaces; drizzle with remaining syrup. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.

Preheat oven to 350°F (180°C).

Bake until dough is golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), about 45 minutes, covering with foil after 30 minutes of baking to prevent excess browning. Let cool in pan for 5 minutes. Invert onto a serving plate. Best served warm. Store in an airtight container for up to 2 days.