My husband is a simple guy and one of the most laid-back people I know. He loves watching sports, monitoring the progress of our yard, drinking cold Miller Lights, eating Chipotle and excessively petting our dog Ravioli.
In general, he doesn’t ask for much from me, contrary to how much I ask out of him (fix this, hang this light, paint this room). When it comes to food though, that’s a different story. While he willingly tries every single crazy concoction that comes out of our kitchen without complaint, I know he’d be perfectly content with steak and potatoes, burgers or frozen pizza every night of the week. He rarely requests anything for me to make, simply because he knows my mind is always going a million miles a minute with new recipe ideas, but every once in a while, he demands one of three things, stir-fry, plain buttermilk pancakes or sticky buns (something I got him hooked on years ago).
Most times I’m extremely willing to comply, especially when it comes to stir-fry or pancakes since they are quick-cooking and easy to throw together, but these last couple months have been extraordinarily busy, and the thought of spending three hours cranking out homemade sticky buns hasn’t exactly been something I could squeeze in.
I’d had an idea for this recipe since last summer, except instead of peaches I wanted to try an upside-down pineapple variation, but just never got around to it. Last week, when Kevin practically begged for his beloved sticky buns, I knew I needed to cave, plus I’d been stocking up on peaches for the past few grocery tricks and thought that they would make the perfect seasonal substitute for the pineapple version I’d been dreaming up in my head.
The sweet bun recipe is something I use over and over again and is somewhat adapted from this Cooking Light version, it’s super easy to throw together, and requires very little hands on time, which I love.
Instead of sprinkling the surface with the typical butter, cinnamon and sugar, I browned a few tablespoons of butter until it was nutty and chestnut-hued, then sprinkled the surface with dark brown sugar (you can use light if that’s what you have on hand) and then covered the whole thing liberally in diced peaches.
The dough gets rolled up jelly roll style, cut into 1-inch pieces, nestled into a greased baking dish and then they’re left to rise one last time before they’re get popped into the oven to bake.
While the rolls are baking, I whipped up a super quick cream cheese glaze with a twist. Instead of using plain softened butter, I again, browned it, then transferred it to a small dish, threw it in the freezer until it solidified again, and then whipped it up with the softened cream cheese. After a touch of vanilla is added in, powdered sugar follows suit and everything is gently mixed together until its smooth. An optional, but recommended touch? Sprinkle in a little bit of flaked sea salt at the end.
Once the rolls come out of the oven, they’re smothered with the brown butter glaze while they’re still hot and then they’re ready to be inhaled.
- 1 cup warm milk
- ½ cup sugar
- 1 package yeast (fast acting)
- 2 eggs
- ½ teaspoon salt
- 3 tablespoons butter, melted
- 4 - 4½ cups flour (plus more for rolling)
- 2 tablespoons unsalted butter
- ½ cup packed brown sugar
- 3 cups chopped peaches
- 2 tablespoons butter
- 4 ounces cream cheese, softened
- ¼ teaspoon vanilla
- 1½ cups powdered sugar
- pinch of flakes sea salt
- In a stand mixer mix warm milk, sugar and yeast. Let sit until foamy, about 5-7 minutes. Add in eggs, salt and melted butter. Mix until combined. With the mixer on a low seed add four cups flour. Once combined dump dough out on to a floured surface. Dough should be tacky, but if it's too wet, add ¼ cup to ½ cup of flour.
- Knead dough until smooth, about 5-6 minutes; add a little bit of flour if too sticky. Transfer to a greased bowl and place in a warm, draft free place. Let rise one hour. Punch dough down, flip around and let rise another 30 minutes.
- Roll dough out to a 13x15 rectangle.
- In a small non-stick, heat 2 tablespoons butter over a medium-high heat. Swirl the pan until the butter begins to brown, once it's a dark brown color and smells nutty, transfer to a bowl to cool slightly. Brush on dough.
- Sprinkle dough with brown sugar followed by peaches.
- Roll dough up, jelly roll-style. Cut into 1-inch rolls.
- Place in a greased 9x13 baking dish. Cover and let rise another 30 minutes.
- Preheat oven to 350 degrees.
- Bake rolls until light brown and cooked, about 30 minutes. Let rest for a minute or two and then spread with glaze.
- While the rolls are baking heat the butter in the same non-stick skillet over a medium-high heat. Swirl the pan until the butter begins to brown. Once the butter is dark brown and smells nutty, remove from heat and transfer to a small bowl. Place bowl in the freezer to solidify the butter, stir every five minutes. It should take about 15 minutes for the butter to return to a softened solid state.
- In the bottom of a stand mixer fit with a paddle attachment, beat the butter and cream cheese until combined and fluffy. Add in vanilla, beat until combined.
- With the mixer on low, add in powdered sugar. Increase speed to medium and beat until smooth. At the last minute, add in a touch of flaked sea salt.