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.
Servings 8 servings
Cost $6
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.