Salted Caramel Peach Crumble Buns – Giant Bakery-Style Summer Buns with Cream Cheese Custard
These bakery-style Salted Caramel Peach Crumble Buns are giant, fluffy, and filled with cream cheese custard, juicy cinnamon peaches, buttery crumble, and drizzled with salted caramel. A dreamy late-summer treat that celebrates peach season in the most delicious way!
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Servings: 6 buns
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Ingredients
- ¾ cup whole milk, heated to 100–110°F
- 2 tsp active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- 2 ½ cups bread floour or all-purpose flour
- 1 tsp fine-grain salt
- 3 tbsp unsalted butter, room temp, cubed
For the Egg Wash:
- 1 large egg
For the Cream Cheese Filling:
- 8 oz cream cheese, room temp
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- ½ cup powdered sugar
For the Peaches
- 1 ½ cups diced ripe peaches about 2 medium peaches
- 1 tbsp light brown sugar
- 1 tbsp all-purpose flour
- ½ tsp cinnamon
For the Crumble Topping:
- 3 tbsp melted unsalted butter
- ½ cup all-purpose flour
- ½ cup light brown sugar
- 1 tsp vanilla extract
For the Caramel Drizzel
- ¼ cup salted caramel store-bought or homemade
Instructions
- Activate the Yeast: Heat milk to 100–110°F. Stir in the yeast and let sit 5–10 minutes until bubbly and foamy.
- Make the Dough: In a stand mixer, combine the milk mixture with sugar and egg. Add flour and salt and knead for 5 minutes. Add cubed butter, one tablespoon at a time, and knead for another 5 minutes. Cover the bowl and let the dough rise for 1–2 hours until doubled in size.
- Shape the Buns: Punch down the dough and divide into 6 equal portions. Roll each into a ball and flatten slightly. Press the center down and push the sides outward to form a “bowl” or divot in the middle (5–6 inches wide). Place on parchment-lined sheet and brush edges with egg wash.
- Make the Cream Cheese Custard: Beat the cream cheese until smooth. Add vanilla and heavy cream, mix well. Slowly add powdered sugar and beat until light and fluffy. Pipe into the center of each bun.
- Drizzle Salted Caramel: Drizzle half of the salted caramel on top of the custard filling.
- Prepare the Peaches: Toss diced peaches with brown sugar, flour, and cinnamon. Spoon over the caramel in each bun.
- Add the Crumble: Combine melted butter, flour, brown sugar, and vanilla. Sprinkle crumble on the outer edges of each bun.
- Bake: Bake at 375°F for 20–25 minutes, until golden and set.
- Cool and Finish: Let cool for 15 minutes undisturbed to allow the custard to set.Drizzle with salted caramel or desired topping.