Peaches and Cream Bread recipe (Dessert)


Yield: 10 Servings

12   rhodes Dinner Rolls, thawed and risen
3 oz cream cheese
2 tablespoons sugar
2 tablespoons flour
1   egg yolk
1 teaspoon vanilla
1 can 15 oz. sliced peaches drained or 2-3 ripe fresh peaches (peeled and sliced)
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla
some   peach slices, if desired

Posted by Rhodes Bake-N-Serv on Aug 23, 2013


Press 6 rolls together and roll into a 10-inch circle. Place in a 9-inch sprayed springform pan. Beat together cream cheese, 2 tablespoons sugar, flour, egg yolk, and vanilla. Spread evenly over dough. Arrange peaches evenly over cream cheese mixture. Press remaining 6 rolls together and roll to a 10-inch circle. Place over peaches. Cover with sprayed plastic wrap.

Let rise until double. Remove wrap and bake at 350°F for 15 minutes. With a sharp knife, make several slits in top layer. Bake an additional 15-20 minutes.

Combine topping ingredients. Spread over baked bread and continue baking for 10 minutes. Cook completely and garnish with fresh peaches if desired.

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