Peach Cardamom Sticky Buns
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
Everyone loves a good cinnamon bun, but these sweet buns up the ante by going with a swirl of cardamom-scented peach bites nestled in a rich brioche dough. The juice from the canned peaches adds another layer of peachy goodness to both the filling and the frosting. They’re best eaten still warm from the oven, whether it’s as part of a lazy weekend brunch or a mid-afternoon coffee date with friends. Note that the prep time is if you use store bought bread dough.
  • 1 cup 2% milk
  • ¼ cup unsalted butter
  • 1 package (2¼ tsp) rapid-rise yeast
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp salt
  • ½ tsp vanilla extract
  • 4 - 4½ cups all-purpose flour, divided
  • 1 can (14 oz / 398ml) sliced peaches, packed in juice
  • 3 tbsp corn starch
  • ½ tsp lemon juice
  • ½ cup granulated sugar
  • 1 tsp ground cardamom
  • 2 oz (55 g) cream cheese, softened
  • 1 ½ cups icing sugar
  • peach syrup reserved from can
Prepare the Dough:
  1. In a small saucepan set over medium heat, warm up the milk and butter until the butter is melted and small wisps of steam are just starting to come off the surface of the milk.
  2. Combine the warm milk and yeast in the bowl of a stand mixer fitted with a dough hook. Let stand until frothy, about 4-5 minutes.
  3. Add sugar, eggs, salt and vanilla extract, and beat until well combined. Working on low speed, add 4 cups of flour, and continue mixing until you have a soft, elastic dough that pulls away from the sides of the bowl, adding more flour as needed if the dough is still too sticky.
  4. Shape the dough into a ball and transfer to a lightly oiled large mixing bowl, turning to coat the top with oil. Cover with a clean dishtowel, and let rise in a warm, draft-free spot until doubled in size, about 1½ hours.
Prepare the Filling:
  1. While the dough is rising, get started on the filling. Strain the peaches, reserving ½ cup of the juice from the can. Finely chop the peaches.
  2. In a small saucepan, whisk together ¼ cup of the peach juice with corn starch. Bring to a simmer over medium-high heat, and cook, stirring frequently, until the sauce is thick and glossy. Stir in the diced peaches and lemon juice, and set aside to cool to room temperature.
Shape the Rolls:
  1. Punch down dough. Transfer to clean, lightly floured work surface, and roll out into a 15×11-inch rectangle.
  2. Spread the cooled filling mixture onto the dough, leaving a ½” border along the long edges. Sprinkle with the sugar and cardamom.
  3. Starting with one of the long sides, roll the dough into a log, then pinch the seam closed to keep it rolled up. Using a length of dental floss or a sharp knife, cut the dough crosswise into 18 equal slices (each about ½ to ¾ inch wide).
  4. Lightly butter three 9-inch round pans or two 9x9-inch square pans. Arrange the rolls cut-side-up in the pans, spacing them as evenly as possible (don't worry if the rolls look too far apart right now - they'll expand during the next rise).
  5. Cover baking dishes with plastic wrap. Let dough rise in warm draft-free area until the buns are doubled in size and have almost filled the pan, about 40 to 45 minutes.
Bake and Glaze the Rolls:
  1. Preheat oven to 375°F.
  2. Bake the rolls in preheated oven for 20-25 minutes, or until tops are golden brown. Remove from oven and let cool in the pan for 10 minutes.
  3. While the rolls are cooling, beat together cream cheese and icing sugar, then slowly whisk in 3 tbsp of the remaining reserved peach juice. The glaze should be smooth and pourable – if it’s too thick, go ahead and whisk in the remaining 1 tbsp syrup. Drizzle onto the still-warm rolls. Serve right away for best results.
If you’re pressed for time, you can substitute the homemade dough for 1 lb of store-bought bread dough – your buns won’t come out quite as pillowy-soft, but I doubt anyone will notice the difference.
Recipe by Food Bloggers of Canada at