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. 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.
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.)
Makes 12 buns
- 1 7 gram package active dry yeast
- 1 cup warm milk (I used almond)
- 1/4 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 tsp salt
- 2 large eggs, at room temperature
- 3-4 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- 3 tbsp cinnamon
- 3/4 cup butter, melted
- 1 1/2 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 dough comes together.
- Add more flour, in 1/4 cup measures, continuing to mix until dough cleans sides of 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.
- Punch dough down to release air.
- On a lightly floured surface, roll out 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 center of oven for 20-25 minutes, or until golden and a wooden skewer poked in the center comes out clean.
When slicing the dough rolls, you can use un waxed dental floss or kitchen string. Just slide the floss under the roll, then bring the ends up each side, and cross them at the top, stretching each end until the roll is sliced.