Peaches are the fruit of the summer. Everything about the color, to the fragrance, to the taste screams summer. Not to mention, they are one of my most favorite fruits. Actually, they may be my absolute favorite fruit if I think about it. Anyway, I love me some peaches. Just call me your Mid-West Georgia Peach! Yea? or No? Whatevs! I would often think and wish that my butt looked like a peach. Peaches have the best ass, wouldn’t you agree? Okay, enough of me being silly.
I had a box of Hot Roll Mix and some peaches in my refrigerator and I thought to myself, “Self, what can we do with both of these ingredients?” And my gorgeous culinary genius of myself responded, “Nicole, why don’t you make sticky buns with peaches?” EUREKA!!! I had an outer body experience and was looking down at myself from a place between reality and fantasy and graciously smiled down and blessed the holy matrimony of dough mix and peaches. In that marriage I blessed the two components with brown sugar, pecans, and even more sugar. How blissfully unhealthy the wedding was! The world needs more couple like this one.
- 16 oz. box of Hot Roll Mix (the ingredients to go along with it)
- 4 tbsp. unsalted butter, softened
- ¾ c. lite brown sugar, packed
- ½ c. pecans, chopped
- 1 c. fresh peaches, chopped
- 1 stick unsalted butter
- 1 ½ c. brown sugar
- 2 tbsp. dark corn syrup
- 2 tbsp. heavy cream
- ¼ c. fresh peaches, finely diced
- 1 tbsp. cinnamon
- Preheat oven to 375 Degrees
- Prepare the dough as the instructions are listed on the box. Once the dough has rested, lightly flour the countertop and your hands. Turn the dough onto the floured surface and knead the dough about 6-8 times. With a rolling pin, roll the dough out until it reaches a long rectangular shape. You don’t want the dough to be stretched out too thin but also not too thick. Allow the dough to rest for about 5 minutes.
- Take the butter and rub it over the dough accept an inch from the edges. Evenly sprinkle the brown sugar over the butter. You should not be able to see the butter. If you do, add a little bit more brown sugar to cover up the other spots. Then sprinkle the pecans on top of the brown sugar. Now add the peaches and sprinkle evenly.
- Now, taking the edge of the dough that is closest to you, begin to roll the dough, tightly, to the other end. Once the dough is rolled, it should look like a log. Cut the dough so they are about 1 ½ inch thick and placed in a buttered or sprayed 9 inch round pan. Place the rolls in the pan next to one another and one in the middle. Cover the rolls with plastic wrap, place in a warm area, and allow to proof for 8-10 minutes.
- While the rolls are proofing, let’s make the glaze for the sticky buns. Melt the stick of butter on medium-low heat. Add the brown sugar once the butter has melted and begin to stir so the sugar can dissolve. Then add the corn syrup and the heavy cream. Once the sauce begins to bubble, add the peaches to the mixture and with your spatula, kind of smash the peaches a little bit so the flavor of the peaches can extract through the sauce. Stir and cook for about 2 minutes and take the sauce off the heat.
- Now that the rolls have proofed and your sauce is done, pour half of the sticky sauce over the rolls and use a spatula to spread it over the rolls. Now, place in the oven and bake for about 20 minutes.
- Once the rolls are finished, pour the rest of the sauce on the buns and sprinkle cinnamon on top of the buns and serve!