Nectarine Cinnamon Rolls: a twist on the classic cinnamon buns with diced nectarines rolled up with the sweet cinnamon filling! Perfect for a special summer breakfast or brunch!

Nectarine Cinnamon Rolls on a white plate.

 Nectarine Cinnamon Rolls

Cinnamon Buns

I grew up in a small, central Iowa college town…a safe, drama-free community smack dab in the cornfields of the Midwest. Well, no major drama until my dad decided to move us to Canada for a year. Harumph…not the news a high school junior wanted to hear. But we packed up the house and trekked halfway across the continent to the west coast of British Columbia where my dad took a year-long sabbatical at UBC. Vancouver seemed to have some perks…shopping, mountains, beaches, ski slopes, cute boys…it wasn’t so bad after all. Now what does this have to do with Nectarine Cinnamon Rolls? Read on…

We lived quite close to the campus…and my sister and I would jog along the forested paths on the university property. And I’d gather at the UBC library with friends to study for our biology tests. But no one ever told me about the famous UBC cinnamon buns…till many years later. I found a clipping from the paperback in Iowa entitled: UBC Buns: at last, the secret’s out. I’d been meaning to try this recipe for years, and I finally took the yellowed article home with me after our last visit.

Nectarine Cinnamon Rolls ready for the oven in a baking dish

Nectarine Cinnamon Rolls

The concept was good, but the recipe fell short. The buns were a little on the dry side…and a bit flat on flavor. More salt, more cinnamon…and definitely frosting would have improved these. So back to the recipe box. This time I added diced nectarines to our favorite Cook’s Country Cinnamon Rolls. Well….to half the batch…you loyal readers know my family. The dough was buttery and pliant. Filled with brown sugar, cinnamon and fruit….they puffed up to perfection. The brown sugar caramelized…and the scent of cinnamon filled the kitchen. These Nectarine Cinnamon Rolls were soft and tender…and those with the nectarine pieces were even gooier…insanely good.

Nectarine cinnamon rolls

Nectarine Cinnamon Rolls

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 3 hours
Total Time 4 hours 10 minutes
Yield 12 servings

Diced nectarines are added to the cinnamon filling and make a fabulous summer breakfast treat!



  • ¾ cup warm whole milk (about 110º)
  • 1 packet (2 ¼ teaspoons rapid rise or instant yeast)
  • 3 eggs (at room temperature)
  • 4 ¼ cups all-purpose flour
  • ½ cup cornstarch
  • ½ cup sugar
  • 1 ½ teaspoons salt
  • 12 tablespoons 1 ½ sticks butter, at room temp, cut into 12 pieces


  • 1 ½ cups brown sugar
  • 1 ½ tablespoons ground cinnamon
  • A pinch of salt
  • 4 tablespoons butter (at room temperature)
  • 1 cup diced nectarines or peaches (patted dry)


  • 2 tablespoons butter (melted)
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • ½ teaspoon vanilla


  1. Line a 13×9 inch baking pan with nonstick foil (or spray regular foil with non-stick spray).
  2. Combine the warm milk and yeast in a glass measuring cup and whisk until the yeast dissolves.
  3. Mix in the eggs.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, and salt. Mix briefly to combine. With the mixer on low, slowly add the warm milk mixture and mix till the dough comes together, about a minute.
  5. Increase the speed to medium and add the butter, one piece at a time, till incorporated.
  6. Switch to the dough hook and knead for about 10 minutes. Place the dough in a greased bowl. Cover with plastic and let rest till doubled in size in a warm location, about 2 hours.
  7. Mix the brown sugar, cinnamon, and salt together in a small bowl.
  8. On a lightly floured surface, roll the dough into an 18-inch square. Spread with the softened butter.
  9. Sprinkle the filling evenly over the dough and then sprinkle the fruit over the brown sugar. Roll the dough up starting with the edge closest to you, and pinch the edge to seal. Cut a bit off the two ends and discard, then cut the remaining cylinder into 12 even pieces.
  10. Arrange slices in the pan, then cover with plastic wrap and let rise in a warm spot until doubled, about an hour.
  11. Preheat oven to 350 º. Bake the rolls for 35-40 minutes, till they are light brown.
  12. Make the glaze by whisking all ingredients together. Put into a quart ziploc bag, snip corner, and drizzle over cooled rolls.
  13. Yield: 12 rolls


Total time does not include proofing time.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 567Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 94mgSodium: 446mgCarbohydrates: 92gFiber: 2gSugar: 52gProtein: 7g


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