Easy Peach Cinnamon Buns

Fall might be right around the corner but I’m still holding on to summer and the warm weather while it lasts in North Carolina. Maybe it’s denial that winter is headed our way or maybe it’s because I can still find juicy fruit to make these Easy Peach Cinnamon Buns. Drool!

I made these a few weeks ago and wanted to share before everything became pumpkin spice heaven. (Don’t worry, I’ll have pumpkin coming your way, too). But for now, I’m soaking up the last of the ripe, succulent peaches in the south. They are perfect in every single way and take your everyday cinnamon roll to the next level of deliciousness.

Since peaches were in peak season when I made these, it was an easy choice for fruit. However, they’d be just as yummy with apples in the fall or strawberries in the summer. The trick is to chop whatever fruit you choose into small pieces and cook them down slightly before putting them on the dough. This gives the fruit an almost jam texture that makes it easy to spread evenly. You definitely want the right amount of peach in every bite so this is the easiest way to do it.

Now you might be thinking that there’s no way these can be easy cinnamon buns if you have to make your own dough, cook down fruit, bake, cool, then eat. Well let me tell ya, it’s soooo easy! And if you really want to cut down on time, just skip the cooling part and dive it like I do it’ll be hot but so worth it.

These beauties only take about an hour and a half to make using quick rising yeast. So they are perfect for your no-frills weekend plans. Patience is not my strong skill set in the kitchen. Once I get a hankering for cinnamon buns, I want them like yesterday. So this is the perfect recipe to keep on hand for a quick breakfast or brunch go to that will impress anyone at your table. Multitasking is the name of the game for this recipe. Once you get the dough going, work on the fruit compote so that by the time the dough rises just enough, everything will be ready to assemble.  And before you know it, you’ve got Peach Cinnamon Buns in your mouth.

And for an added bonus, these were made with non-dairy milk and Earth Balance Butter, making them completely vegan. Gotta love it when something is both delicious and doesn’t harm animals in the making Trust me, you’d never know these didn’t have dairy in them and neither will anyone who tastes them!

So before fall completely takes over, make a batch of these and enjoy!

Easy Peach Cinnamon Buns

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Ingredients

Dough
• 2 Cups All Purpose Flour
• 1 Cup Whole Wheat Flour
• 1 Packet Fast Rising Yeast
• 3 Tbps Brown Sugar
• 2 Tsp White Sugar
• 1 Cup Almond Milk
• 1 tsp vanilla
• 3 Tbsp butter (Melted)
Filling
• 2 Tbps butter (Melted)
• 2 Tbps Cinnamon
• 1.5 Cup chopped peaches
• 1/4 cup white sugar

Instructions

1. Warm the almond milk slightly in a pan until it reaches about 110 degree. Remove from the heat and add in the yeast. Set aside for 5 minutes.
2. Mix the rest of the dough ingredients while waiting.
3. Once the yeast mixture has become frothy, combine it with the rest of the dough mixture. Combine in a bowl until everything comes together well enough to move onto a flour surface. Once there, kneed the dough for 1-3 minutes to get everything completely combined.
4. Place in an oiled bowl and cover with a towel. Let rise while you work on the filling.
5. In a small saucepan, combine peaches and half of the sugar. Heat while stirring occasionally. The peaches should start to break down after 5 minutes.
6. Take the melted butter, cinnamon and the remainder for the sugar and stir together to create a crumble like consistency.
7. Remove peaches from heat and let cool slightly so they are easy to handle.
8. Preheat the over to 350.
9. After the dough has risen for about 30 minutes, roll out on a floured surface until it's a rectangle of about 12" by 16".
10. Take the cinnamon, sugar and butter mixture and spread evenly across the dough.
11. Lay the peaches on top of the cinnamon mixture.
12. Starting at the bottom, roll the dough tightly to form a log. Cut the log into 8-10 pieces. Place in a buttered pan.
13. Bake at 350 for 25-30 minutes until golden brown.

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