Peach season is one of my favorite times of year. It's pretty much tied with tomato season in my heart and also pretty much the same time of year - aka the BEST time of year for fresh produce. Fresh, juicy yellow peaches make the heat and humidity of mid-late summer worth it. Especially when you use them to make something as delicious as these Peach Sticky Buns with Pecans. All the comforting goodness of sticky buns but with the added fresh sweetness of peaches. Just so good.
This is a variation of my Brown Butter Vanilla Bean Cinnamon Rolls. I just fiddled around with the proportions until I came up with these. A soft, buttery dough smeared with butter, sprinkled with brown sugar, cinnamon, peaches, and pecans. Then rolled up, sliced, and baked on top of a gooey caramel. It really doesn't get much better. These are obviously great for breakfast/brunch, served with some tangy crème fraîche or greek yogurt. But also just as great for dessert, topped with vanilla bean ice cream or freshly whipped cream - yum!
A few notes on these peach pecan sticky buns:
I always use yellow peaches because they are my favorite. I love the texture and the tiny bit of tartness they have even when they're perfectly ripe. But if you love white peaches, feel free to use those.
The peaches add some juiciness to the finished bake, so I highly suggest making and eating these in the same sitting. They are very good leftover though, and they freeze well, so don't be discouraged. I just suggest you remove them from the baking dish and store separately from the delicious caramel juices that will have accumulated in the dish as they cool.
Also, if you want a basic sticky bun with pecan recipe you can simply omit the peaches all together and prepare exactly as written.
Check out these other PEACH recipes:
- Peach Muffins
- Brown Butter Peach Scones
- Brown Sugar Peach Cobbler
Peach Pecan Sticky Buns
These Peach Pecan Sticky Buns are everything you love about sticky buns with the added freshness of peaches. Soft, sticky, comforting, and so delicious!
- Total Time: 2 hours 40 minutes
- Yield: 9 rolls
Ingredients
For the Dough:
- 3 cups all purpose flour
- 2 tablespoons light brown sugar
- ¼ teaspoon kosher salt
- ¾ cup whole milk
- 1.5 teaspoons active dry yeast
- 3 ounces butter, room temperature
- 1 egg, room temperature
- 1 teaspoon vanilla bean paste or extract
For the Filling:
- 2 ounces butter, room temperature
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 yellow peach, peeled and diced
- ½ cup toasted, chopped pecans
For the caramel:
- ¼ cup (½ stick or 2 ounces) butter
- ½ cup light brown sugar (use dark brown if you want a richer caramel sauce)
- ½ cup heavy cream
- ¼ cup honey
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla bean paste or extract
Other:
- 1 cup toasted chopped pecans
- 1 yellow peach, peeled and diced
Instructions
Begin by buttering an 8x8 square baking dish
To toast pecans:
- Place pecans on a baking dish and toast for 10 minutes in a preheated 350 degree oven. Set aside to cool and then chop.
To make the dough:
- Warm milk to about 100 degrees and place in bowl of mixer. Add yeast and sugar and stir well to combine. Let this mixture sit until the yeast becomes active and slightly foamy - about 5 minutes.
- Add all other dough ingredients to mixer bowl. Using dough hook, mix on low speed until combined. Increase speed to low-medium and allow mixer to run for about 5-7 minutes until dough is completely combined. It will be a little sticky which is what you want.
- Scrape sides and bottom and remove dough from bowl. Give the dough just a few hand kneads before forming into a ball and allowing to rise, covered, for an hour (I do this right in the same mixer bowl).
In the meantime, gather filling ingredients and make caramel
To make the Caramel:
- Combine all caramel ingredients in a saucepan and cook over medium heat, stirring often, until melted. Bring to a boil, reduce to medium, and allow to simmer for 5-7 minutes until thickened slightly.
- Pour ¾ cup caramel in bottom of baking dish and reserve the rest for topping later.
- Add 1 cup toasted, chopped pecans and one diced peach on top of caramel. Set aside.
Assembling and Baking:
- After dough rises for one hour, turn out onto a lightly floured surface and roll into a rough rectangle measuring about 12 inches in length.
- Spread butter all over surface and then sprinkle evenly with brown sugar, cinnamon, pecans, and peaches.
- Beginning at the long edge closest to you, roll dough into a log, keeping nice and tight as you roll. Pinch edges to seal, trim ends if desired, and slice into 9 even pieces.
- Place rolls in baking dish on top of caramel, pecans, and peaches.
- Allow to rise, covered, for about 30 minutes while you preheat the oven to 350 degrees F.
- After 30 minutes, place in preheated 350 degree oven and bake for 45-50 minutes. I like to tent with foil about ½ way through to prevent them darkening too much.
- After baking, allow to cool for about 10 minutes before drizzling over remaining caramel.
- Top with extra chopped pecans and peaches if desired. Serve with a scoop of ice cream, whipped cream, or greek yogurt. Enjoy!
- Prep Time: 20 minutes
- rising: 90 minutes
- Cook Time: 50 minutes
- Category: breakfast, dessert, brunch
- Method: baking
- Cuisine: American
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