Celebrate peach season with these peach sticky buns! These light and fluffy buns are studded with peach slices. A perfect sweet treat to enjoy any time of day!

peach sticky bun loaf pulled apart
Jump to:

Why you’ll love these peach sticky buns!

Baking up some sweet bread … with a sticky glaze … and a smattering of fresh peaches rolled in is never a bad way to spend some time.

The peaches mixed so beautifully with the brown sugar and butter and caramelized in to something you just have to try!

Ingredients and substitutions

Peaches – I loved these with fresh, in-season peaches but canned peaches should work just as well here. For canned peaches, lay out on some paper towel for a few minutes to absorb some of the extra liquid before adding to the buns.

Yeast – you can use either Active Dry Yeast or Instant Yeast for these sticky buns.

Recipe tip!

I baked my buns up in a long loaf pan (4×11), 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.

peach sticky bun loaf pulled apart

Making ahead, storing and freezing

These peach buns are best enjoyed on the day they are baked. Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Want to save this recipe?

Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.

Get the Recipe: Peach Sticky Buns

Light, fluffy and sticky, these peach sticky buns are studded with fresh peach slices. A perfect sweet treat to enjoy any time of day!
5 stars from 2 ratings
Print Recipe Pin This Leave a Review
Prep Time: 20 minutes
Cook Time: 35 minutes
Rising Time: 1 hour
Total Time: 1 hour 55 minutes
Yield: 6 buns

Ingredients

For the dough:

  • 1/4 cup milk, warmed to lukewarm (about 105F)
  • 1/2 cup water, warmed to lukewarm (about 105F)
  • 2 1/4 teaspoons Active Dry or Instant Yeast
  • 2 1/2 – 3 cups all-purpose flour
  • 1/4 cup white granulated sugar
  • 1 teaspoon salt
  • 2 Tablespoons butter, melted and cooled or 2 Tbsp. vegetable oil
  • 1 large egg

For the filling:

  • 1 cup brown sugar, light or dark, packed
  • 6 Tablespoons butter, cold
  • 2 teaspoons ground cinnamon
  • 2 peaches, peeled and thinly sliced
  • 6 Maraschino cherries, optional

Instructions
 

  • For the dough: In a large bowl or the bowl of a stand mixer, add the lukewarm water and milk. Add the yeast, stir and let stand 5 minutes. Add 2 cups of the flour, the white sugar and salt. Add the melted butter, mix in, then add the egg and mix in. Begin adding the last bit of flour, in small increments and mixing between additions, until you have a smooth, moist dough. Knead a minute or so on a floured surface until smooth and elastic, then add to a greased bowl. Cover and let rise until doubled, about 1 hour.
  • Make the filling: Meanwhile, in a medium bowl, combine the brown sugar, cinnamon and 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 Tablespoons 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. (regular bake setting/not fan assisted)
  • 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 covered 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).

Notes

Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Snack
Author: Jennifer Maloney
Serving: 1bun, Calories: 353kcal, Carbohydrates: 50g, Protein: 1g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 70mg, Sodium: 485mg, Potassium: 174mg, Fiber: 1g, Sugar: 48g, Vitamin A: 710IU, Vitamin C: 3.3mg, Calcium: 69mg, Iron: 0.6mg
Tried this recipe?Leaving a review! is always helpful and appreciated by fellow cooks!

More peach recipes to love!

Peach Crumble Muffins

Peach Pudding Cake

Peaches and Cream Scones