Peach Cobbler Cinnamon Buns
After seeing one of Jocelyn Delk Adams' (@grandbabycakes) peach cobbler recipes, I've always had the notion bouncing around in my brain. Coming up to xmas, I was toying with the idea of making a batch of my Crumbled Topped Frangipane & Mincemeat Buns when I thought, why not do something different, yet still suited to the cosy mood. It was then that peach cobbler bounced back around. Why not combine a cinnamon bun with peaches, pecans, and a custard crumble? Whilst I appreciate this isn't a true peach cobbler, I felt it captures the right vibe in terms of what I was going for. Unlike my mincemeat buns, this recipe doesn't contain any eggs, and the butter can be substituted to make it vegan/dairy-free. I should note that you need to be bold and swift when it comes to portioning the rolled dough up into 12 pieces and transferring them into the tray. It doesn't matter if they aren't perfect rounds. Once proved and baked, they will all be cosy as they are sandwiched between their neighbours.
Makes 12
Hands-on Time 1 hour
Proving Time +2 hours
Baking Time 50 minutes
Ingredients
For the Dough:
250g strong white bread flour (plus extra for dusting)
2 tsp fast-action yeast
40g caster sugar
1/4 tsp fine sea salt
1/4 tsp ground ginger
1 tsp ground cinnamon
100g softened vegan butter
100ml water
Oil for greasing (flavourless, e.g., sunflower or vegetable)
75g pecans
For the Cinnamon Spread:
70g softened vegan butter
60g caster sugar
30g plain flour
1/2 tbsp ground cinnamon
For the Filling:
411g tinned peaches (sliced)
1 tbsp custard powder
For the Crumble:
90g plain flour
1 tbsp custard powder
40g chilled vegan butter (cubed)
1/2 tbsp caster sugar
Equipment
Large bowl
Dough scraper
Tea towel
2 mixing bowls
Spoon
Sharp knife
Tin opener
Rolling pin
Palette knife
Roasting tray (approx. 24cm x 34cm)
Method
1. Make the Dough
In a large bowl, combine 250g of flour, yeast, 40g of sugar, salt, ginger, and 1 tsp of cinnamon.
Add 100g of softened vegan butter. Gradually add the water while mixing with your hands until a dough forms.
Knead the dough on a lightly floured surface for 10 minutes until smooth.
Lightly oil the bowl, return the dough, cover with a tea towel, and let it prove for 1 hour or until doubled in size.
2. Make the Cinnamon Spread
In a mixing bowl, combine 70g softened vegan butter, 60g sugar, and 1/2 tbsp cinnamon into a paste.
3. Prepare the Filling
Open and drain the tinned peaches using the lid. They don’t need to be bone dry.
Using a knife chop them into pieces in the tin.
Add 1 tbsp of custard powder and stir until coated.
4. Make the Crumble Topping
In a clean bowl, mix 90g of plain flour and 1 tbsp of custard powder.
Rub in 40g of chilled vegan butter until crumbly. Stir in 1/2 tbsp of caster sugar.
5. Assemble the Buns
Chop the pecans into small pieces.
Roll the dough into a 48cm x 40cm rectangle.
Spread the cinnamon spread evenly over the dough, then distribute the chopped peaches along the middle.
Sprinkle half of the crumble and 50g of pecans over the top of the peaches.
Roll the dough tightly from the long side. Cut into 12 pieces using a sharp knife.
Place the buns swirl-side down in the tray.
Sprinkle the remaining crumble and chopped pecans over the top.
Cover with a tea towel and let them prove for at least 1 hour until doubled in size.
6. Bake the Buns
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Bake on the middle shelf for 50 minutes until golden.
7. Serve
Let the buns cool in the tray before portioning.
Enjoy!
