Peaches and Cream Pull Apart Bread

Peaches and Cream Pull Apart Bread truly tastes like the perfect summer day! This simple and easy recipe is made with peach pie filling, a bit of butter and spiced with a mixture of cinnamon and sugar. The best part is it’s made with the ever classic Rhodes Rolls you might already have in your freezer. It’s then drizzled with a cream cheese glaze and then completely devoured with pure enjoyment!

You know I love a good summer recipe and love it even more to share those with you. Sweet Summer Berry Cones are simple and would be perfect to eat poolside. I never have leftovers when I bring my Baked Beans to a BBQ. Everyone needs more sides when it comes to summer parties and this Artichoke Pasta Salad recipe is a complete hit! Speaking of peaches, if you love this pull apart bread then you’ll have to give my recipe for Peach Crisp a try. It’s the absolute best out there!

Peaches and Cream Pull Apart Bread with Cream Cheese Glaze in a loaf pan.

Quick Bread

I’m here to tell you that you always need to keep frozen bread dough in your freezer. You can make so many things with it. From entrees, sides and desserts! Rhodes Bake n Serve is my absolutely favorite and my whole family loves all their products.

Peaches and Cream Pull Aparts made with frozen bread dough.

This recipe in particular is something you can always have on hand all year long. It’s especially delicious in the summertime.

Using canned peach pie filling makes this even more simple and fairly quick to make. Now I’m thinking how fun it would be with all of the other delicious canned pie fillings!

Frozen dinner rolls made into Peaches and Cream Pull Apart Bread

How To Make Peaches and Cream Pull Apart Bread

  • Line a baking sheet with parchment paper.
  • Place 20 frozen Rhodes rolls on parchment and lightly cover with plastic wrap.
  • Thaw for 2 hours on the counter.
  • Melt butter and let it cool for 5 minutes.
  • Lightly spray a loaf pan with cooking spray.
  • In a medium bowl mix together sugar and cinnamon.
  • Press two rolls flat with your fingers. Dip each into butter then into the sugar mixture.
Frozen dinner rolls made into Peaches and Cream Pull Apart Bread
  • Place a peach slice with filling onto one roll then top it with the second roll making a sort of sandwich.
  • Set this upright in the bread loaf at one end.
  • Repeat this process, making a second row. Each side should have 10 rolls.
  • Preheat oven to 375 and place the bread loaf on a baking sheet and bake for 35-40 minutes.
  • Let the pull aparts cool for 15 minutes before topping with the glaze.
Peaches and Cream Pull Apart Bread  in a loaf pan.

How To Make A Cream Cheese Glaze

  • Whip together cream cheese, powdered sugar and vanilla together until smooth.
  • Add in milk 1 tablespoon at a time until it thins out the glaze. You want it thin enough that it’s easy to drizzle over, but you don’t want it to completely drip off the bread.
  • You can drizzle it over the bread with a fork or pour the glaze into a piping bag and create a zig zap pattern over the top. I tend to have a bit more control when I use a piping bag.
Peaches and Cream Pull Apart Bread with Cream Cheese Glaze in a loaf pan.
Peaches and Cream Pull Apart Bread 
 recipe with a sweetened Cream Cheese Glaze in a loaf pan.

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Frozen dinner rolls made into Peaches and Cream Pull Apart Bread

Peaches and Cream Pull Apart Bread Recipe

Peaches and Cream Pull Apart Bread

Amy Williams mynameissnickerdoodle.com
This simple and easy recipe is made with peach pie filling, a bit of butter spiced with a mixture of cinnamon sugar and the ever classic Rhodes Rolls. It's then drizzled with a cream cheese glaze.
5 from 1 vote
Print Pin
Course: Breakfast
Cuisine: American
Keyword: brunch, Cream, Dessert, peaches, quick bread
Prep Time: 2 hours
Cook Time: 35 minutes
0 minutes
Total Time: 2 hours 35 minutes
Servings: 8 servings

Ingredients

FOR BREAD

  • 20 Rhodes Dinner Rolls
  • 1/2 Cup Butter Melted
  • 3/4 Cup Granulated Sugar
  • 1 tsp Cinnamon
  • 21 oz Peach Fuit Filling

FOR GLAZE

  • 4 oz Cream Cheese Softened
  • 1 Cup Powdered Sugar
  • 1 tsp Pure Vanilla Extract
  • 2-3 TBSP Milk

Instructions

FOR BREAD

  • Line a baking sheet with parchment paper.
  • Place 20 frozen Rhodes rolls on parchment and lightly cover with plastic wrap.
  • Thaw for 2 hours on the counter.
  • Melt butter and let it cool for 5 minutes.
  • Lightly spray a loaf pan with cooking spray.
  • In a medium bowl mix together sugar and cinnamon.
  • Press two rolls flat with your fingers. Dip each into butter then into the sugar mixture.
  • Place a peach slice with filling onto one roll then top it with the second roll making a sort of sandwich.
  • Set this upright in the bread loaf at one end.
  • Repeat this process, making a second row. Each side should have 10 rolls.
  • Preheat oven to 375 and place the bread loaf on a baking sheet and bake for 35-40 minutes.
  • Let the pull aparts cool for 15 minutes before topping with the glaze.

FOR GLAZE

  • Whip together the cream cheese, powdered sugar and vanilla together until smooth.
  • Add in milk 1 tablespoon at a time until it thins out the glaze.
  • You can drizzle it over the bread with a fork or pour the glaze into a pastry bag and create a zig zap pattern over the top.
Tried this recipe?Mention and tag @mynameissnickerdoodle!

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