Peach Sticky Buns

While cinnamon rolls are a fan-favorite breakfast treat, sticky buns are a labor of love that are even more worth it. This recipe for peach sticky buns from creator Alex Bala takes things to the next level with a super fluffy dough, two fillings (a warm brown sugar filling and sticky-sweet peach filling), and that signature sticky caramel pecan topping to finish it all off.

These peach cobbler sticky buns are similar to cinnamon rolls in that they’re spiraled, with a fluffy texture and plenty of brown sugar and cinnamon. The difference (aside from the peaches) is that sticky buns have a sweet, gooey topping that’s revealed once the baking pan they’re in is flipped over. They’re the ultimate comfort food for a celebratory brunch or just for a slow Sunday morning.

Ingredients for Peach Sticky Buns

• Active dry yeast: Active dry yeast is a building block for the dough. When it’s combined with warm milk and sugar, it activates and makes the dough rise for the fluffiest texture.
• Granulated sugar: A small amount of granulated sugar is used to help activate and wake up the yeast. It also plays a role in sweetening the peach filling.
• Brown sugar: Brown sugar is a major player in this recipe, as it adds sweetness and depth of flavor. It’s used in both fillings and in the caramel topping to give these buns that signature flavor and color.
• Salt: Add a pinch of salt to the dough and the peach filling to prevent everything from getting too sweet.
• All-purpose flour: Simple all-purpose flour is the go-to for this recipe. The flour builds structure in the dough and helps to thicken the peach filling.
• Milk: Milk serves as the liquid base to activate the yeast for the dough. It’s important to start with warm milk, as gentle heat helps to proof and activate yeast.
• Egg: Adding a room-temperature egg helps to produce the fluffiest sticky bun dough.
• Butter: Softened unsalted butter is spread over the dough for the filling. Butter is also used in the peach filling and the caramel topping.
• Cinnamon and nutmeg: Infuse these peach cobbler sticky buns with sugar and spice. Cinnamon and nutmeg diffuse their warm, spiced flavors throughout.
• Peaches: This recipe makes great use of frozen chopped peaches for the filling. However, if you have ripe fresh peaches to use, it’s an easy swap.
• Vanilla bean paste: Vanilla bean paste adds concentrated flavor to enhance the peach filling.
• Corn syrup: How do you achieve that signature sticky topping on the buns? Corn syrup is key. We use light corn syrup for this recipe, but you can use dark corn syrup if it’s all you have.
• Pecans: Finish the caramel topping with chopped pecans. It’s a sticky bun signature.

Directions

Step 1: Mix the dough

In a large bowl, mix the granulated sugar, yeast, salt and 2 cups of flour. Add the milk to the dry ingredients and beat them on medium speed for two minutes. Add the eggs and butter and beat the mixture on high for two minutes. Stir in enough remaining flour to form a soft dough (it will be sticky).

Step 2: Knead the dough

Turn the dough out onto a floured surface and knead it until it’s smooth and elastic, six to eight minutes.

Place the dough in a greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour.

Step 3: Make the filling

Meanwhile, for the peach filling, melt the butter in a large saucepan over medium heat. Add the peaches, sugars, vanilla, cinnamon, nutmeg and salt. Cook the mixture until it’s fragrant, about eight minutes.

Step 4: Finish the peach filling

In a small bowl, combine the flour and 4 tablespoons of the peach cooking liquid. Whisk until they’re smooth. Add the mixture back to the skillet with the peaches. Stir until they’re combined. Continue cooking the filling until it’s thickened, two to three minutes. Remove the pan from heat and cool the filling completely.

Step 5: Make the topping and brown sugar filling

For the caramel topping, in a medium bowl, combine the brown sugar, light corn syrup and softened butter until they’re smooth and set them aside.

For the roll filling, combine the brown sugar, cinnamon and nutmeg in a separate bowl, and set the mixture aside.

Step 6: Roll out and fill the dough

Punch down the dough. Turn it out onto a lightly floured surface. Roll it out into a large rectangle (about 15×11 inches). Spread the softened butter to within 1/2 inch of the edges. Sprinkle it with the brown sugar mixture. Top it with peach filling (strain out some of the sauce liquid as needed). Roll up the dough, jelly roll–style, starting with a long side and pinching the seam to seal it. Cut the roll into seven slices.

Editor’s Tip: Use a serrated knife to easily cut the dough, or try using unflavored dental floss for the cleanest slices.

Step 7: Add the topping

Spread the caramel topping mixture over the bottom of a deep-dish pie plate. Top it with chopped pecans. Place the rolls, cut side down, over the pecans. Cover the dish with a kitchen towel and let the rolls rise in a warm place until they’ve almost doubled in size, about one hour.

Step 8: Bake the rolls

Preheat the oven to 375°F. Bake the rolls until they’re deep golden brown, covering them with foil as needed, for 35 to 40 minutes. Let them stand for five minutes before inverting them onto a serving dish.

Peach Cobbler Sticky Buns Variations

• Try other nuts: While pecans are classic for sticky buns, you can either choose to leave them out or replace them with another nut. Try this recipe with chopped walnuts or pistachios.
• Add dried fruit: Want even more texture and flavor? Incorporate chopped dried cherries or cranberries into the topping.
• Top them with cream cheese frosting: Want all the peach flavor without the sticky topping? Skip the caramel and slather these buns with cream cheese frosting.

How to Store Peach Sticky Buns

I love it when I have plenty of extra sticky buns to warm up for another morning. Keep these peach cobbler sticky buns covered with storage wrap or in an airtight container to maintain texture and flavor. Keep them at room temperature for up to two days or refrigerate them for up to five days.

Can you freeze peach sticky buns?

Peach cobbler sticky buns can be frozen to enjoy at a later date. Store the cooled sticky buns in a freezer bag, or wrapped in a layer of storage wrap and then a layer of aluminum foil. Keep them in the freezer for up to two months, and let them thaw overnight in the fridge.

Do you need to reheat sticky buns?

Sticky buns don’t need to be reheated, but warming them up again will help to soften the texture of the bun. To reheat, place the sticky buns in a pan and cover them with aluminum foil. Heat them in the oven at 350° for 10 to 15 minutes.

Peach Cobbler Sticky Buns Tips

Can you make sticky buns in advance?

With so many steps in this recipe, you may want to build in time and make the sticky buns in advance. You can prep and fill the dough, form the buns and leave them covered in a baking pan in the fridge overnight. Then, let them come to room temperature and rise for one hour before baking.

Alternatively, you can fully prep and bake the buns, and store them, covered, at room temperature or in the fridge. Reheat them before serving using the instructions in the Storage section.

How do you know when the sticky buns are done baking?

These sticky buns bake for 35 to 40 minutes, and the best way to tell they’re done is by looking at their color. The buns should be deeply golden, and the sticky caramel topping should be bubbling and rich in color.

Do you have to use vanilla bean paste for peach cobbler sticky buns?

The ingredients list calls for vanilla bean paste for its concentrated vanilla flavor. However, you can absolutely replace it with 2 teaspoons of vanilla extract, if that’s what you have on hand.

Can I use fresh peaches for peach cobbler sticky buns?

This recipe uses frozen peaches, which means you can make peach cobbler sticky buns any time of the year. However, if you have fresh, ripe peaches to use, go for it. They’ll add even more juicy, fruity flavor to the filling.