Light, fluffy and sticky, these Fresh Peach Sticky Buns are also studded with fresh peach slices. A perfect sweet treat any time of day!
It was a sticky bun kind of day yesterday. Cooler and rainy, the day was made for baking up some sweet bread ... with a sticky glaze ... and a smattering of fresh peaches rolled in. So I went with it and was truly rewarded. My daughter took a bite and said I could sell these and make a million dollars. I don't know about that, but I do know they really hit the spot :)
While I really wanted to include some fresh peach slices in my sticky buns, I was a little worried about the effect of the extra moisture on the whole thing. I used just two peaches, which was plenty enough to bring in the peach flavour, without adding too much extra juice. And speaking of juices, the juice from the peaches mixed so beautifully with the brown sugar and butter and caramelized in to something you just have to try!
Cook's Notes for Fresh Peach Sticky Buns
I baked my buns up in a long loaf pan (4x11), which perfectly held 6 large buns in one row. You could also make these in a regular loaf pan, cutting them a little thinner and lining them up in two rows of 3 or 4. Or try an 8-inch round baking pan and bake them in the round.
Fresh Peach Sticky Buns
For the bread:
- 2 1/2 - 3 cups all-purpose flour
- 1/4 cup white granulated sugar
- 1 tsp. salt
- 2 1/4 tsp. quick rise yeast
- 1/2 cup water
- 1/4 cup whole milk
- 2 Tbsp. butter or 2 Tbsp. veg oil
- 1 egg
For the filling:
- 1 cup brown sugar packed
- 6 Tbsp. butter cold
- 2 tsp. cinnamon
- 2 peaches peeled and thinly sliced
- Optional 6 Maraschino cherries
- Combine 2 1/4 cups of the flour, the white sugar, salt and yeast in a large bowl or the bowl of your stand mixer. In a small saucepan (or the microwave), heat the water, milk and 2 Tbsp. of the butter until too hot to touch. Stir into dry ingredients, then add egg. Mix in enough additional flour to make it soft dough. Knead on a floured surface until smooth and elastic. Cover and let stand for 10 minutes.
- Meanwhile, in a medium bowl, combine the brown sugar, cinnamon and remaining butter. (I just cut the butter into the sugar with a pastry blender. You could also mix it together in a food processor). Place 1/3 cup of brown sugar mixture into the bottom of a loaf pan. Add 2 Tbsp. water and stir together to make a sauce (may be a bit lumpy, but not to worry. The lumps are butter and that will melt). Place the maraschino cherries on top of the sauce, if using.
- Roll the dough into a 9 x 14-inch rectangle on a lightly floured surface. Spread the remaining brown sugar/cinnamon mixture evenly on the dough, then sprinkle the sliced peaches on top. From the long side, roll up jelly roll style, trying not to pull or stretch the dough too much as you roll. Pinch the seam together and place on a cutting board, seam side down. Cut into 6 - 8 even slices (*I like to cut 1/2-inch off each end and then measure the remaining, divide by 6 or 8 and then pre-mark the dough lightly with the edge of the knife). Place the slices cut side up in the pan. Cover with plastic wrap and let rise in a warm place for about 40 - 60 minutes or until the dough has doubled.
- Preheat oven to 350° F.
- Bake for about 35 minutes. Check at the 30 minute mark and cover loosely with foil if it is getting too brown on top. Remove from oven. Allow to rest for 5 minutes in the pan. Run a knife around the edge of the pan, then invert onto a cooling rack with a piece of parchment on top, to cool. To avoid a gummy dough, allow to cool almost completely before pulling off that first piece (I know it's hard to resist, but remember you can always warm it back up a bit with a few seconds in the microwave later).