Peach Cardamom Sticky Buns are a fabulous way to put a twist on the classic sticky bun, with a hint of cardamom and the sweet summer taste of peaches - and with canned peaches, you can have that flash of summer warmth all year round!
This post is sponsored by California Cling Peaches. You can follow California Cling Peaches on Facebook, Twitter and Pinterest for more canned peach recipe inspiration!
There's nothing like a warm, sticky bun fresh out of the oven to take brunch to the next level or to add a comforting sweet treat while curling up with a book and a hot cup of tea on a cold winter day and these peach sticky buns will do just that.
Winter in Canada is cold and on the west coast where we are, it's dark and gloomy too! After all the holiday excess it leaves us craving sunshine, warmth and some fruit! Fresh produce can be limited in availability and variety this time of year but... that's where canned fruit comes to the rescue!
Canned fruits like peaches can add a much needed boost to our diets and morale this time of year. They're packed at the peak of perfection and have the same nutritional value as fresh peaches. Add to that the fact that they're very economical and that cans can be stored for long periods with no additional energy consumption (no freezer, no fridge!) and you have just one more practical and delicious way to add more fruits to your diet.
But to be honest, we just love the colour and the taste. Nothing evokes sunshine and warmth like ripe, juicy peaches. So we teamed up with Isabelle of Crumb: A Food Blog to bring you these delicious, fluffy, sticky Peach Cardamom Buns. Instead of cinnamon, she's incorporated cardamom which pairs brilliantly with peaches. But we'll let her tell you all about it...
Everyone loves a good cinnamon bun, but these sweet buns up the ante by going with a swirl of cardamom-scented peach bites nestled in a rich brioche dough. The juice from the canned peaches adds another layer of peachy goodness to both the filling and the frosting. They’re best eaten still warm from the oven, whether it’s as part of a lazy weekend brunch or a mid-afternoon coffee date with friends. - Isabelle Boucher
You can use store bought bread dough if you're in a hurry and don't forget to reserve the peach juices and syrup to add to that dreamy cream cheese glaze!
- 1 cup 2% milk
- ¼ cup unsalted butter
- 1 package (2¼ tsp) rapid-rise yeast
- ½ cup granulated sugar
- 2 eggs
- 1 tsp salt
- ½ tsp vanilla extract
- 4 - 4½ cups all-purpose flour, divided
- 1 can (14 oz / 398ml) sliced peaches, packed in juice
- 3 tbsp corn starch
- ½ tsp lemon juice
- ½ cup granulated sugar
- 1 tsp ground cardamom
- 2 oz (55 g) cream cheese, softened
- 1 ½ cups icing sugar
- peach syrup reserved from can
- In a small saucepan set over medium heat, warm up the milk and butter until the butter is melted and small wisps of steam are just starting to come off the surface of the milk.
- Combine the warm milk and yeast in the bowl of a stand mixer fitted with a dough hook. Let stand until frothy, about 4-5 minutes.
- Add sugar, eggs, salt and vanilla extract, and beat until well combined. Working on low speed, add 4 cups of flour, and continue mixing until you have a soft, elastic dough that pulls away from the sides of the bowl, adding more flour as needed if the dough is still too sticky.
- Shape the dough into a ball and transfer to a lightly oiled large mixing bowl, turning to coat the top with oil. Cover with a clean dishtowel, and let rise in a warm, draft-free spot until doubled in size, about 1½ hours.
- While the dough is rising, get started on the filling. Strain the peaches, reserving ½ cup of the juice from the can. Finely chop the peaches.
- In a small saucepan, whisk together ¼ cup of the peach juice with corn starch. Bring to a simmer over medium-high heat, and cook, stirring frequently, until the sauce is thick and glossy. Stir in the diced peaches and lemon juice, and set aside to cool to room temperature.
- Punch down dough. Transfer to clean, lightly floured work surface, and roll out into a 15×11-inch rectangle.
- Spread the cooled filling mixture onto the dough, leaving a ½” border along the long edges. Sprinkle with the sugar and cardamom.
- Starting with one of the long sides, roll the dough into a log, then pinch the seam closed to keep it rolled up. Using a length of dental floss or a sharp knife, cut the dough crosswise into 18 equal slices (each about ½ to ¾ inch wide).
- Lightly butter three 9-inch round pans or two 9x9-inch square pans. Arrange the rolls cut-side-up in the pans, spacing them as evenly as possible (don't worry if the rolls look too far apart right now - they'll expand during the next rise).
- Cover baking dishes with plastic wrap. Let dough rise in warm draft-free area until the buns are doubled in size and have almost filled the pan, about 40 to 45 minutes.
- Preheat oven to 375°F.
- Bake the rolls in preheated oven for 20-25 minutes, or until tops are golden brown. Remove from oven and let cool in the pan for 10 minutes.
- While the rolls are cooling, beat together cream cheese and icing sugar, then slowly whisk in 3 tbsp of the remaining reserved peach juice. The glaze should be smooth and pourable – if it’s too thick, go ahead and whisk in the remaining 1 tbsp syrup. Drizzle onto the still-warm rolls. Serve right away for best results.
More Recipe Ideas
We've got even more sunny peach recipes for you to try:
- Peach Barley Salad With Asparagus and Feta
- Chipotle Peach Chili
- Make Ahead Muesli and Peach Smoothie Breakfast Jars
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