I love this time of year when fresh peaches are ripe and ready. I made these Peach Pecan Cinnamon Buns because peaches, pecans and cinnamon are just natural together.  And because I really wanted cinnamon buns.

Nothing says summer to me like fresh ripe peaches. For many years we had a peach tree in the back yard, and I canned countless jars and made many cobblers. I'm always looking for new ways to use them each summer. No more tree, but we're very lucky to be able to get our peaches just picked straight from the orchard.

Cinnamon rolls are a  little bit of work, but they are so worth it if you are up to it, and so much better than anything you can buy in a store. Besides, your whole house will smell divine, for hours.

Peach Pecan Cinnamon Buns Recipe
Peaches and Pecans make these gooey, delicious cinnamon rolls even more delightful.


  • 2 tsp active dry yeast (one package)
  • 1 cup warm milk I used almond
  • 1/4 cup granulated sugar
  • 1/4 cup butter softened
  • 1/2 tsp salt
  • 2 large eggs at room temperature
  • 3 cups all-purpose flour
  • 1 1/2 cups packed brown sugar
  • 3 tbsp cinnamon
  • 3/4 cup butter melted
  • 1 1/2 cups chopped toasted pecans
  • 3 cups peaches pitted, and chopped (3-4 peaches)


  1. In the bowl of a mixer dissolve yeast in warm milk.
  2. Add sugar, butter, salt, eggs and three cups of the flour to the bowl and using the dough hook attachment, mix on low (speed 2) until combined and dough comes together.
  3. Add more flour, in 1/4 cup measures, continuing to mix until dough cleans sides of bowl.
  4. Dough should be very slightly sticky.
  5. Shape dough into a ball and place in a greased bowl, turning to grease the top.
  6. Cover with plastic wrap and set in a warm place to rise until doubled in size, about an hour.
  7. While dough is rising, preheat oven to 350°.
  8. Spread pecans on a baking sheet and toast in the oven for 6 minutes, turning halfway through. Remove nuts from oven and allow to cool.
  9. Combine brown sugar, cinnamon, and melted butter to make the filling.
  10. Line a 9 x 13 baking pan with parchment paper
  11. Punch dough down to release air.
  12. On a lightly floured surface, roll out dough to form a rectangle about 18" by 12".
  13. Spread the cinnamon filling evenly over the dough. Sprinkle with pecans, then with chopped peaches.
  14. From the 18" edge, carefully roll the dough into a long roll.
  15. Cut the log into 12 equal rolls using a very sharp knife.
  16. Place the rolls in the parchment lined baking pan.
  17. Cover with a clean damp dish towel and allow to rise again in a warm location, about an hour.
  18. Bake in center of oven for 20-25 minutes, or until golden and a wooden skewer poked in the center comes out clean