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Peaches and Cream Pull Apart Bread
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.
Course Breakfast
Cuisine American
Keyword brunch, Cream, Dessert, peaches, quick bread
Prep Time 2 hours hours
Cook Time 35 minutes minutes
0 minutes minutes
Total Time 2 hours hours 35 minutes minutes
Servings 8 servings
Author Amy Williams mynameissnickerdoodle.com
Cost $6
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
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.