I love this time of year when fresh peaches are ripe and ready. I made these Peach Pecan Cinnamon Buns because peaches, pecans and cinnamon are just natural together. And because I really wanted cinnamon buns.
Nothing says summer to me like fresh ripe peaches. For many years we had a peach tree in the back yard, and I canned countless jars and made many cobblers. I'm always looking for new ways to use them each summer. No more tree, but we're very lucky to be able to get our peaches just picked straight from the orchard.
Cinnamon rolls are a little bit of work, but they are so worth it if you are up to it, and so much better than anything you can buy in a store. Besides, your whole house will smell divine, for hours.
Freestone Peaches vs Clingstone Peaches
Try to get freestone peaches for making these peach pecan cinnamon buns; they are much easier to work with. The reason I am saying this is because, I didn't. So I had to fight with cling stones, and I don't want you to have to. Here's more info on the different types of peaches, if you're interested: What's the Difference Between Freestone and Clingstone Peaches?
Should you Peel Your Peaches?
To peel peaches easily, make a shallow cut in the crevice, all the way around the fruit. Put peaches in a bowl and pour boiling water over. Leave for a minute or two, then drain the water. The skins should slip right off. You don't have to peel them, since the fuzz disappears in the baking process. It's a personal choice. The peel adds texture and colour.
These peach pecan cinnamon buns are amazing when still warm from the oven, but just as delightful when cooled as well. The buns will keep, covered, for up to three days. (Good luck with keeping them that long.)
Peach Pecan Cinnamon Buns
- 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)
- In the bowl of a mixer dissolve yeast in warm milk.
- Add sugar, butter, salt, eggs and three cups of the flour to the bowl and using the dough hook attachment, mix on low (speed 2) until combined and the dough comes together.
- Add more flour, in ¼ cup measures, continuing to mix until dough cleans sides of the bowl.
- Dough should be very slightly sticky.
- Shape dough into a ball and place in a greased bowl, turning to grease the top.
- Cover with plastic wrap and set in a warm place to rise until doubled in size, about an hour.
- While dough is rising, preheat oven to 350°.
- Spread pecans on a baking sheet and toast in the oven for 6 minutes, turning halfway through. Remove nuts from oven and allow to cool.
- Combine brown sugar, cinnamon, and melted butter to make the filling.
- Line a 9 x 13 baking pan with parchment paper
- Punch the dough down to release air.
- On a lightly floured surface, roll out the dough to form a rectangle about 18" by 12".
- Spread the cinnamon filling evenly over the dough. Sprinkle with pecans, then with chopped peaches.
- From the 18" edge, carefully roll the dough into a long roll.
- Cut the log into 12 equal rolls using a very sharp knife.
- Place the rolls in the parchment-lined baking pan.
- Cover with a clean damp dish towel and allow to rise again in a warm location, about an hour.
- Bake in the center of the oven for 20-25 minutes, or until golden and a wooden skewer poked in the center comes out clean.