Peach Caramel Sticky Buns
Soft and fluffy sticky buns with a fresh peach filling. Topped with a simple caramel sauce and chopped pecans!
Servings 10 buns
Ingredients
Peach Filling
- 3 cups [455 g] chopped peaches
- 3 tablespoons granulated sugar
- 1 tablespoon corn starch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 tablespoon Peach Schnapps optional
- 1 tablespoon unsalted butter
Caramel Glaze
- 9 tablespoons [128 g] unsalted butter
- 1 cup [200 g] packed light brown sugar
- 1 1/2 tablespoons honey
- 1/4 teaspoon salt
- 3/4 teaspoon pure vanilla extract
- 3/4 cup [90 g] toasted pecans chopped into bite-sized pieces
Instructions
For the dough
- Make the dough as directed, and refrigerate overnight.
For the filling
- Combine the peaches, sugar, cornstarch, salt, and cinnamon in a medium saucepan. Cook over medium-high heat until the peaches begin to break down, about 5 minutes. Mash the peaches with a potato masher. Cook for 3 more minutes, or until the jam has thickened. Stir in the vanilla and schnapps, followed by the butter. Let cool completely before using (the filling can be refrigerated overnight).
To assemble
- Butter ten 3 x 2-inch soufflé molds OR 9x13 inch pan (*see notes below). Line the bottom of each mold with parchment paper, and then generously coat with granulated sugar, tapping out any excess. Place the molds on a baking sheet.
- Roll the dough into a 16 x 12-inch rectangle. Spread most of the filling over the dough (you want a thin, even layer, but not too much or it will ooze out everywhere while you roll up the dough. I start with half the filling, then add more as needed). Starting at the long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use a scissors or a sharp knife to cut the dough into 10 equal pieces. Transfer the pieces to the prepared pans and place them cut side up. Cover the pans loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours. While the rolls are rising, prepare the caramel glaze.
For the caramel glaze
- Melt the butter in a medium saucepan over medium-high heat. Whisk in the brown sugar, honey, and salt and bring to a boil. Remove from the heat; whisk in the vanilla and 1/4 cup of the peach filling. Set aside.
- Adjust the oven rack to the middle lower position and preheat the oven to 350F.
- Remove the plastic and bake buns for 22 to 30 minutes, rotating the pan halfway through, until the rolls are golden brown.
- Transfer the pan to a wire rack and let the rolls cool for a few minutes. Use a kitchen towel or oven mitts to pick up each soufflé mold, then run a knife carefully around the edges of the pan, and flip the roll onto a wire rack set on top of a baking sheet. Carefully put the roll right side up, and repeat with the remaining rolls. Pour half the warm glaze evenly over the tops and sides of rolls and let them sit for 10-15 minutes. Stir the chopped pecans into the remaining glaze and pour over the top, covering the rolls evenly. Serve.
Notes
*The molds I used have straight 2-inch sides, which helps give the rolls their tall shape. The sides of the pans are buttered and then dusted with sugar, which caramelizes the sides of the buns, making for an incredible roll. A 9 x 13 baking pan will also work, but you will need to cut the buns into 12 pieces instead of 10.