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Peaches and Cream Pull Apart Bread
Laura

Peaches and Cream Pull Apart Bread

Soft Rhodes dinner rolls layered with peach filling, cinnamon sugar, butter, and a creamy cream cheese glaze.
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Prep Time 25 minutes
Cook Time 35 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 20 frozen Rhodes dinner rolls Thawed but still cool
  • 1/2 cup unsalted butter Melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 21 ounces peach pie filling
  • 4 ounces cream cheese Softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk As needed for glaze consistency

Equipment

  • Loaf pan
  • baking sheet
  • Mixing bowls
  • Shallow bowl
  • electric mixer

Method
 

  1. Thaw the rolls: Let the frozen rolls soften according to package directions, but do not let them fully rise.
  2. Prepare the oven: Heat the oven to 350°F and lightly grease a loaf pan or line a baking sheet with parchment.
  3. Mix the coating: Combine the sugar and cinnamon in one shallow bowl. Place the melted butter in another.
  4. Fill the dough: Flatten two rolls, dip each in butter, coat with cinnamon sugar, and place a spoonful of peach filling between them. Pinch gently to seal.
  5. Arrange and rest: Place the filled pieces close together in the pan, cover loosely, and let them rest for about 30 minutes.
  6. Bake: Bake for 30 to 35 minutes, until golden brown and fully set in the center.
  7. Make the glaze: Beat the softened cream cheese, powdered sugar, vanilla, and milk until smooth and pourable.
  8. Finish: Cool the bread for 10 minutes, drizzle with cream cheese glaze, and serve warm.

Notes

  • Use modest spoonfuls of peach filling to prevent leakage.
  • Cover the loaf with foil if the top browns before the center is baked.
  • Store leftovers covered at room temperature for one day or refrigerate for up to three days.