I love this time of year when fresh peaches are perfectly ripe. I made these Peach Pecan Cinnamon Buns because peaches, pecans and cinnamon pair beautifully—and because I wanted warm, homemade cinnamon buns.
Fresh peaches are a hallmark of summer. For years we had a backyard peach tree and I canned jars and made countless desserts. Now we buy peaches straight from the orchard and keep experimenting with new ways to enjoy them. These cinnamon buns are worth the effort: they smell amazing while baking and taste far better than store-bought rolls.
Cinnamon rolls take a bit of work but reward you with tender, gooey buns filled with cinnamon, chopped peaches and toasted pecans. They are fantastic warm from the oven and still delightful when cooled. Stored covered, they keep up to three days.
Freestone Peaches vs Clingstone Peaches
For easier prep, choose freestone peaches—their pits separate from the flesh and make pitting and chopping simpler. If you only have clingstone peaches you’ll need a little extra effort to remove the pits, but the final result is still delicious.
Should you Peel Your Peaches?
Peach skin can be removed easily with a quick blanch: make a shallow slit around the peach, pour boiling water over the fruit, leave a minute or two, then drain—the skins should slip off. Peeling is optional—the fuzzy skin mostly disappears during baking and adds texture and color if left on.
These Peach Pecan Cinnamon Buns are best served warm but remain tasty when cooled. If you want to experiment further with peaches, they also work wonderfully in savory dishes and grilled desserts.
Recipe
Peach Pecan Cinnamon Buns
Ingredients
- 2 teaspoon active dry yeast (one package)
- 1 cup warm milk(I used almond)
- ¼ cup granulated sugar
- ¼ cup butter softened
- ½ teaspoon salt
- 2 large eggs at room temperature
- 3 cups all-purpose flour
- 1 ½ cups packed brown sugar
- 3 tablespoon cinnamon
- ¾ cup butter melted
- 1 ½ cups chopped toasted pecans
- 3 cups peaches pitted and chopped (3–4 peaches)
Instructions
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In the bowl of a mixer, dissolve yeast in warm milk.
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Add sugar, softened butter, salt, eggs and three cups of the flour. Using the dough hook on low speed, mix until combined and the dough begins to come together.
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Add additional flour in ¼ cup increments while mixing until the dough cleans the sides of the bowl. The dough should be slightly sticky.
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Shape the dough into a ball and place it in a greased bowl, turning to grease the top. Cover and set in a warm spot to rise until doubled, about 1 hour.
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While the dough rises, preheat the oven to 350°F (175°C). Spread pecans on a baking sheet and toast for about 6 minutes, turning once; set aside to cool. Mix brown sugar, cinnamon and melted butter for the filling.
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Line a 9 x 13-inch pan with parchment paper. Punch down the dough, then on a lightly floured surface roll it into an 18″ x 12″ rectangle.
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Spread the cinnamon filling evenly over the dough. Sprinkle with toasted pecans and then the chopped peaches.
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Starting from the long 18″ edge, roll the dough into a tight log. Using a very sharp knife (or un-waxed dental floss), cut the log into 12 equal rolls and place them in the prepared pan.
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Cover with a damp towel and let the rolls rise in a warm place for about 1 hour, until puffy. Bake in the center of the oven 20–25 minutes or until golden and a skewer inserted comes out clean.
Notes
Prep time includes one hour for the dough to rise.
Nutrition
