Peaches & Cream Bread: The Best Peaches & Cream Bread Recipe from Cook'n

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	Peaches & Cream Bread

Serves: 6

Print this Recipe

Serving: 1 wedge

   12 Rhodes White Dinner Rolls, thawed and risen
   1 (3-ounce) package cream cheese
   2 tablespoons sugar
   2 teaspoons flour
   1 egg yolk
   1/2 teaspoon vanilla extract
   1 (16-ounce) can sliced peaches, drained and thinly sliced

   TOPPING:
   1 cup sour cream
   3 1/2 tablespoons sugar
   1 teaspoon vanilla extract
   Fresh peaches slices, if desired

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 1/2 teaspoon 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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