Peach Cobbler Biscuit Sticky Buns
August 20, 2020
Mid-August is the true summer peak around here. The farm share boxes have been overflowing lately. And for 3 weeks in a row, we were given the sweetest, juiciest peaches! I was crazy inspired to make peach cinnamon rolls, but even though I kept waiting around for yeast to appear in the stores, there was none to be found. Instead, I came up with these peach cobbler biscuit sticky buns. And I’ve never been happier to not find something at the store!
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Sticky buns are one of those breakfast bakes that I can just not resist. What could possibly be better than cinnamon rolls baked in a pool of a sweet pecan caramel? The obvious answer here is to add peaches. They add an extra fresh and acidic element otherwise lacking in this super sweet dish. Balance all that with the flaky biscuit dough, and these truly become a real treat.
What You Need to Get Started
You can easily find all of the ingredients for these Peach Cobbler Biscuit Sticky Buns at your grocery store. If you want to use curbside pick-up or home delivery, check out Instacart to shop online from your favorite local grocery store.
- Pantry: Flour, Baking soda, Apple cider vinegar, Sugar, Brown sugar, Pecans
- Spice Cabinet: Salt, Cinnamon
- Fridge: Butter, Milk
- Produce: Peaches
- Equipment: Mixing bowls, Whisk, Pastry blender, Parchment paper, Rolling pin, Pastry brush, Saucepan, Serrated knife or bench scraper, 8×8 Baking pan, Instant-read thermometer
Let’s Make Biscuit Dough
The bonus to this recipe using biscuit dough instead of a brioche or other enriched yeast dough is that there is absolutely no rising time needed. That means you can have these rolls on the table so quickly!
To get started, we are making that biscuit dough. I find it to be one of my favorite things to make. It’s a simple dough that comes together quickly, and in this dish, it’s very forgiving. Start by mixing together all the dry ingredients: flour, salt, and baking soda.
Then prepare the butter. Using cold butter in biscuits helps make those flaky layers, so have yours chilling in the fridge until you’re ready to use it. You can cut the cubes ahead, and then place them back in the fridge to save some time.
Add all the cold butter cubes into the flour mixture and then combine them with a pastry blender. This tool cuts the butter into the flour, which leaves small chunks of butter, coated in flour, instead of uniformly incorporating it. That’s another secret to flakiness.
In a small bowl or measuring cup, combine the milk and vinegar. You can easily substitute lemon juice for the vinegar, since its main job is to react with the baking soda to create some rise. Stir the two together and let it rest for a few minutes.
Make a well in the flour mixture (I like to see a little bit of the bottom of the bowl) and then pour in the milk mixture. Creating a well will help you incorporate all of the flour, without leaving a lot of it dry on the bottom of the bowl. Knock the dry flour into the well and then use a spoon to combine it all.
Cover a workspace with a piece of parchment paper. This is optional, but I think it makes it easier to roll the buns later, and to store while chilling. Coat it with a good dusting of flour, and dump the dough onto it.
Add more flour on top, and then press the dough into a disk about an inch thick. If it’s sticky, another dusting of flour won’t hurt here. Then use your rolling pin, but be gentle. We want to shape the dough, not flatten it. Roll it into a 12×15″ rectangle, using the parchment paper or a bench scraper to help shape the edges.
How to Make Peach Sticky Buns
In a small bowl, combine the cinnamon and sugar for the filling. In a different dish, melt your butter. Use a pastry brush to coat the dough with butter, all the way to the edges. There’s no need for a crust in sticky buns; you want that filling all throughout.
After the butter, sprinkle the cinnamon sugar on top. Use your hands to spread out any dry spots, and press it into the dough gently. This will help you keep it in the rolls when you cut them later.
Starting with a long side of the dough toward you, use the parchment paper to start rolling away from you. The parchment will help hold the folds, so it’s a little bit easier to get an even roll. Keep going, peeling the parchment off the back as you roll, until you have a nice log. Then fold in the edges of the parchment and chill the whole thing in the fridge for at least half an hour.
While the rolls are chilling, it’s time to make that yummy caramel sticky bun topping. Begin by prepping your peaches. You can peel them if you’d like (blanch them in boiling water for 30 seconds, and then place into ice water to peel), or just give them a good scrub to remove extra fuzzy bits.
Dice up the peaches, and add them into a wide saucepan or high-sided saute pan with the brown sugar, butter, and cinnamon. Heat on the stove over medium, stirring as the butter melts and combines with the sugar to create a syrup that coats the peaches.
Cover and let it cook for about five minutes, then uncover, and continue cooking until the peaches are softened. Make sure you stir frequently, and turn the heat down if it’s sticking to the pan too much. When it’s done, the peaches should be fork tender, and in a dark, thick syrup.
Now is a good time to preheat your oven and prepare a baking pan by greasing it. Take your log of dough out of the fridge, and unroll it from the parchment paper onto a surface. To keep things cleaner, leave the dough on the parchment while cutting.
Use a serrated knife or a bench scraper to get a clean cut through the dough to create 1-inch thick rounds. Don’t worry too much if the rolls lose a bit of their rounded shape. They will all be squished together later anyway. Plus you can use your hands to gently reshape them.
Add half of the peach mixture to the bottom of the prepared baking pan. Use a spatula or spoon to spread it around until there is an even layer of syrup and peaches along the bottom of the pan.
Next, grab your chopped pecans, and sprinkle those on top of the peaches. The pecans add a fun crunch to the finished sticky buns. Plus they go so well with the peaches and cinnamon in this dish.
Begin placing the rolls into the pan, on top of the pecans. The cinnamon swirls should be facing up. Start by placing the larger, middle slices into the pan. The smaller end pieces are easier to squish and maneuver to fit into small spaces.
Finish filling the pan. You may need to squish the last few into the corners, and some of the rolls will look a bit more like hexagons than circles. That’s totally okay. Once they are covered and baked, no one will even notice.
Take a moment to look at the pretty cinnamon rolls in the pan, because we’re about to smother them. Top the rolls with the remaining peach mixture, spreading it out to evenly cover, and filling in any gaps between the rolls.
Bake for about 35 minutes, but check it at the 25 minute mark. The top will be dark brown because of the cinnamon, but if it’s getting too crispy, cover the pan with a sheet of aluminum foil.
Continue baking until the biscuits are cooked through and the peach topping is bubbling. The best way to check the biscuits is to use a thermometer. They are done when the internal temperature is 200F. If you don’t have one, you can use a butter knife to gently cut into one and make sure there’s no raw dough.
Remove the pan from the oven, and let cool for about ten minutes. Then these are ready to serve warm, or cover and save for later!
This fun breakfast is like a peach cobbler and sticky buns joined forces! You definitely need to try it.
How to Serve Peach Cobbler Biscuit Sticky Buns
When serving, you can choose whether to portion out the individual rolls, or just give up and cut the whole thing into slices, like I did. The biscuit dough doesn’t tend to stay quite as separated as a standard brioche dough (like in these apple butter cinnamon rolls), and slices are just as tasty.
These sticky buns make an excellent easy breakfast all on their own. You can store the pan at room temperature, covered, for 2-3 days. Microwave individual portions for about 30 seconds. Don’t forget to add a warm drink, like some almond Irish coffee hot cocoa.
I also enjoy eating sweets like this as snacks or for dessert. You can easily make it a fun after-dinner treat by adding a drink, like a cinnamon & pear rum cocktail, or for something a bit more classic, try an amaretto old fashioned.
Use Up Leftover Ingredients
- Extra peaches will find a new home in another delicious breakfast, peach baked oatmeal.
- Use apple cider vinegar to add some tang into a no-bake caramel apple cheesecake.
- Pecans make the delicious filling for cinnamon praline-stuffed challah.
- And add cinnamon into a moist loaf of brown butter banana bread.
Peach Cobbler Biscuit Sticky Buns
- 3 Cups All Purpose Flour
- 2 tsp Baking Soda
- 1 tsp Salt
- 2 Tbsp Apple Cider Vinegar
- 1 Cup Milk
- ¾ Cup Unsalted Butter cold, and cut into cubes
- 2 Tbsp Unsalted Butter melted
- ½ Cups Granulated Sugar
- 1 ½ Tbsp Cinnamon
- 3-4 Peaches about 2 cups, medium diced
- 2 Tbsp Unsalted Butter
- ¼ Cup Brown Sugar
- ½ Tbsp Cinnamon
- ⅓ Cup Pecans Roughly chopped
- In a medium mixing bowl, add the flour, baking soda, and salt. Whisk until combined. Add in the cold cubes of butter, and use a pastry blender to incorporate, until there are no uncovered butter chunks, and the flour has the texture of wet sand.
- In a small bowl or measuring cup, combine the milk and vinegar. Stir, and then let sit for about five minutes. Make a well in the flour mixture, and pour the soured milk into it. Using a spoon, push the dry flour into the milk, and then stir until fully combined.
- On a cleared surface, place a piece of parchment paper at least 15x12" and flour it generously. Place the biscuit dough on top, and add more flour. Gently roll out the dough into a 10x12" rectangle, using the parchment and your hands to help shape the edges.
- In a small bowl, mix the sugar and cinnamon together until well combined.
- Spread the melted butter all over the rolled out dough with a pastry brush, starting in the center and brushing out to the edges without leaving a border.
- Sprinkle the cinnamon-sugar mixture over the top of the butter evenly. Use your hands to press the sugar into the butter and dough.
- Use the parchment paper to help roll the dough, starting with a long edge, and rolling away from you. Keep rolling until you have a long log of dough. Fold over the ends of the parchment, and place in the fridge to chill for at least half an hour.
- Grease the bottom and edges of an 8x8 pan, and preheat the oven to 400°F. Meanwhile, add the peaches, butter, brown sugar, and cinnamon into a large saucepan or high-sided saute pan. Heat over medium, stirring as the butter and sugar melt to coat the peaches.
- Once coated, cover the pan and let cook for 5 minutes, then stir again. Continue cooking uncovered, stirring frequently, until the peaches are fork tender.
- Add about half of the peach mixture into the bottom of the prepared pan and spread it out evenly to coat. Sprinkle with the chopped pecans.
- Remove the biscuit roll from the fridge and unwrap from the parchment paper. Using a serrated knife, cut the log into 1-inch slices, and place each one in the pan, with the cinnamon spiral visible, on top of the peaches.
- Continue filling the pan. Don't worry if they are not perfectly round, or you need to squish a few into the edges and corners. Top with the rest of the peach filling.
- Bake for 25-35 minutes, until the biscuits are cooked through, and reach an internal temperature of 200°F. Let cool in the pan for at least ten minutes
- Make ahead tip: You can bake this in advance and store covered, at room temperature for 2-3 days. It will test best fresh, however. Reheat the whole pan in the oven at 350°F for 15 minutes, or until warmed through. Or heat individual portions in the microwave for 30 seconds.
- Try using other stone fruits such as white peaches, nectarines, fresh apricots, pluots, or plums to replace some or all of the peaches.
- Lemon juice or white wine vinegar can replace the apple cider vinegar.