The Peach Truck’s Ultimate Sticky Buns

Sweet Georgia peaches and pecans are the featured in this homemade sticky roll recipe. If you do not have fresh peaches on hand you can replace the filling with 3/4 cup of the Peach Truck Signature Jam and sprinkle the tops with cinnamon and chopped pecans.

Don’t let this recipe intimidate you because it seems to have so many different steps. I simplified the recipe so it was easier to read and follow. The dough is best when it is made the night before and then the filling and glaze can be made the following morning. The hands on time is about 37 minutes. The total time to prepare this decadent breakfast (which includes the rising, baking and resting) is 3 hours and 37 minutes.

This dough SHOULD be made the night before and chilled in the refrigerator. If you are not able to do this, make sure the dough has had time to cool off and chill.When making the dough, you may find that as you add the soft butter, the dough may not appear to come together, keep incorporating the butter into the dough and it will eventually all come together.

These delicious peach sticky rolls are well worth the effort!

The Peach Truck Ultimate Sticky Buns.  Photo by Eliesa JohnsonThe Peach Truck Ultimate Sticky Buns. Photo by Eliesa Johnson

The Peach Truck’s Ultimate Sticky Bun

a buttery soft sticky bun made with fresh Georgia peaches adn pecans
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Course: Breakfast
Cuisine: American
Keyword: breakfast, peaches, sticky buns, pastry, homemade
Servings: 9 buns
Author: Jessica and Stephen Rose


  • Rolling Pin
  • Sauce Pan
  • Electric Mixer (with a dough hook preferred)



  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 ¾ teaspoon rapid-rise yeast
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 large eggs at room temperature
  • ½ cup whole milk – warmed to 105-110 F
  • ½ cup 1 stick unsalted butter, cut into ½-inch pieces, at room temperature


  • 3 cups chopped peaches (about 1 pound)
  • 3 tablespoons granulated sugar
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt½ teaspoon ground cinnamon


  • 9 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 1 ½ tablespoon honey
  • ¼ teaspoon kosher salt
  • ¾ teaspoon vanilla extract
  • ¾ cup coarsely chopped pecans lightly toasted
  • ¼ cup finely chopped pecans lightly toasted



  • To make dough, whisk together the flour and yeast in the bowl of a stand mixer fitted with the dough hook.
  • Add the granulated sugar, salt, eggs, and milk and mix on medium-low speed until the dough is well combined, about 3 minutes, scraping down the sides of the bowl as needed to incorporate the flour.
  • Gradually add butter, a few pieces at a time, scraping sides of bowl as needed and waiting until each addition of butter is incorporated before adding more.(The dough may start to look separated-this is okay, just keep mixing.)
  • Once all the butter has been added, increase speed to medium-high and mix for 5 minutes.
  • Cover the dough and let rise at room temperature for 1 hour or until doubled in volume.
  • Punch down the dough and format into a ball.
  • Cover and refrigerate overnight.


  • To make the filling, lightly grease a 9-inch square baking pan.
  • Combine the peaches, granulated sugar, lemon zest, lemon juice, and salt in a medium saucepan.
  • Cook over medium-high heat until peaches begin to break down, about 5 minutes.
  • Mash the peaches with potato masher. Cook 3 minutes more or until thickened.
  • Stir in the cinnamon. Let cool completely. (The filling can be refrigerated overnight.)


  • To make the glaze, melt the butter in a medium saucepan over medium-high heat.
  • Whisk in brown sugar, honey, and salt and bring to a boil. Remove from heat; whisk in the vanilla.
  • Pour the glaze over the bottom of the prepared baking pan.
  • Sprinkle the coarsely chopped pecans over the glaze.


  • Roll the dough out on a lightly floured surface into a 16×12-inch rectangle.
  • Spread the filling over the dough, leaving a 1-inch border on the long side farthest from you.
  • Sprinkle the filling with the finely chopped pecans.
  • Starting with the long side closest to you, roll the dough up as tightly as possible.
  • Pinch the seams to seal. Place the dough log seam side down.
  • Cut the log crosswise into 9 equal pieces. Place the pieces cut side up in prepared pan.
  • Cover and let rise 45 minutes to 1 hour,until doubled in size.


  • While dough is rising, preheat oven to 350◦F and position the racks in the center and lower third. Line a baking sheet with aluminum foil.
  • Place buns on rack in center of oven. Place the prepared baking sheet on the rack under the buns to catch any syrupy drips.
  • Bake for 50 minutes, shielding the buns with foil after 40 minutes to prevent over browning, or until golden brown, bubbling,and a pick inserted in center of bun comes out clean.
  • Run a knife along the edges of the pan to loosen the buns. Invert the pan onto a serving platter or large plate; wait for 10 minutes before removing the pan and serving.

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