Peaches and Cream Cinnamon Buns

I seem to see cinnamon buns wherever I go lately, and this has made me want to make some...these were my way of using up a bit of whipping cream, 2 ripe peaches and a bit of coconut milk.

I thought that there was more than 1/4 cup of coconut milk in the fridge; the coconut flavour was a bit lost, to my disappointment, but next time I will use more.

The peaches were a nice addition, a change from the usual raisins. I added some ground ginger to the filling, as peaches and ginger go well together.

Enter the whipping cream...I used it to make the icing, which became rich as well as sweet. I am not a fan of cinnamon buns with cream cheese icing, so this was my compromise.

All in all, these were a success, judging by how quickly they were eaten! I did save a couple for our breakfast the next day though!

In s small pot, heat until the butter melts:

1/4 cup coconut milk
1 cup milk
3 tablespoons butter
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla


Allow the liquid to cool to just above body temperature before proceeding.

Add the warm liquid to:

2 1/4 teaspoons dry yeast

Leave until the yeast starts to bubble and rise to the top, about 5 minutes.

 Add:

2 eggs, whisked
2 cups flour

Mix with the dough hook on a medium speed, adding more flour as needed. You are looking for a slightly sticky dough, that forms into one ball.

Remove the dough from the bowl, onto a floured counter and knead until it is smooth and elastic, and no longer sticky.

Form into a ball and place into a lightly greased bowl. Cover with plastic wrap and leave to rise until doubled in size, about 1 1/2 to 2 hours.






While the dough is rising, prepare the filling...

In a small bowl, combine:

1 cup brown sugar
1/2 cup soft butter
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

Mix until well combined, and fluffy. Set aside until needed.

When the dough has doubled in size, it is time to roll it out.

Place it onto a lightly floured counter and give it a quick knead. Let the dough rest for 10 minutes, lightly covered.

Roll the dough out to a rectangle that is approximately 12" X 18".

If the dough resists, or springs back, cover it and leave it to rest for 5 minutes before continuing.

Spread the spiced butter filling over the rectangle of dough.

 Sprinkle:

2 peeled and diced peaches

Gently press the peaches into the butter.





Starting at the long end, roll the dough up, jelly roll style, until you have a log of dough. Cut the log into 12 even sized pieces.

Place the cut dough spirals into a greased 9" X 13" pan, cover lightly and leave to rise...

...until doubled in size, about an hour.

Bake at 350F until puffed and golden, about 30 - 40 minutes.

Remove from the oven and rest for 5 minutes.

Flip the pan over onto a cooling rack, and leave the cinnamon buns to cool completely before icing.

To make the icing, combine:

1 cup icing sugar
1 tablespoon whipping cream
2 drops of vanilla

Mix until combined, adding whipping cream as needed to achieve the desired consistency.

I kept mine thicker and spreadable, but you can make it thinner and drizzle it over the buns if you wish.

Spread, or drizzle, the icing over the cooled buns.

I left some without icing for those who prefer them that way.





Now all that's left to do is dig into these soft, fruity, spicy and oh-so-delicious cinnamon buns!!! Did someone say "Coffee break?!"

• So, adding fruit to cinnamon buns does not technically make them healthier, but we can pretend it does....try plums, apricots, apples, pears, blueberries. This time of year gives us so many choices.
• These can be made with dried fruit...raisins, chopped apricots, figs, cranberries or cherries.
• Add nuts to the filling for crunch. I like to use pecans, but any nut can be used.
• Make the dough the day before and leave it to rise slowly in the fridge. Let it come to room temperature before proceeding. Another option is to roll the dough out, add the filling and roll it up. Place the cut rounds into the pan and then cover and refrigerate overnight. The buns will rise slowly in the cold and can be baked the following day. Allow them to warm up before baking, or be sure to add extra baking time.
• Spices...I used cinnamon and ginger. Other options are aniseed, nutmeg, star anise or even grated fresh ginger.