Peach Cobbler Biscuit Sticky Buns
Easy biscuit dough with a cinnamon-sugar filling and fresh peach caramel-pecan sauce come together to make this decadent breakfast treat.
Servings 12 Buns
Calories 341kcal
Ingredients
Biscuit Dough
- 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
Cinnamon Filling
- 2 Tbsp Unsalted Butter melted
- ½ Cups Granulated Sugar
- 1 ½ Tbsp Cinnamon
Peach Topping
- 3-4 Peaches about 2 cups, medium diced
- 2 Tbsp Unsalted Butter
- ¼ Cup Brown Sugar
- ½ Tbsp Cinnamon
- ⅓ Cup Pecans Roughly chopped
Instructions
Biscuit Dough
- 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.
Cinnamon Filling
- 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.
Peach Topping
- 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
Notes
- 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.
- Substitutions:
- 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.