This peaches and cream pull apart bread is a convenient breakfast or dessert made using frozen dinner rolls. The recipe combines sweet peach filling with a cinnamon-sugar coating and a smooth cream cheese glaze.
List of ingredients
- 20 Rhodes Dinner Rolls – frozen dough rolls used as the base.
- 1/2 Cup Butter (Melted) – used for coating the rolls in sugar.
- 3/4 Cup Granulated Sugar – provides the sweet crust.
- 1 tsp Cinnamon – adds warmth to the sugar coating.
- 21 oz Peach Fruit Filling – the sweet center of the bread.
- 4 oz Cream Cheese (Softened) – creates the creamy glaze base.
- 1 Cup Powdered Sugar – sweetens and thickens the glaze.
- 1 tsp Pure Vanilla Extract – adds aromatic depth to the topping.
- 2-3 TBSP Milk – used to reach the desired glaze consistency.
step-by-step instructions
- Thaw the dough: Line a baking sheet with parchment paper and place 20 frozen Rhodes rolls on it. Cover lightly with plastic wrap and let them thaw at room temperature for 2 hours.
- Prepare the coating: Melt 1/2 cup of butter and allow it to cool for approximately 5 minutes. In a medium bowl, combine the granulated sugar and cinnamon.
- Prepare the pan: Lightly coat a loaf pan with cooking spray to prevent sticking.
- Assemble the sandwiches: Flatten two rolls with your fingers. Dip one roll into the melted butter, then into the cinnamon-sugar mixture. Place a spoonful of peach filling onto the roll, then top with a second buttered and sugared roll to create a sandwich.
- Arrange in pan: Place the roll sandwiches upright in the loaf pan. Arrange them in two rows of 10 rolls each.
- Bake: Preheat your oven to 375°F. Place the loaf pan on the parchment-lined baking sheet and bake for 35 to 40 minutes.
- Cool: Allow the bread to cool in the pan for 15 minutes before applying the topping.
- Make the glaze: Whip together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Adjust consistency: Add milk one tablespoon at a time to the glaze until it is thin enough to drizzle but thick enough to stay on the bread.
- Finish: Drizzle the glaze over the warm bread using a fork or a piping bag.
Optimizing the Dough Texture
Selecting the Right Frozen Dough
When using frozen dinner rolls, ensure they are high-quality yeast-based doughs. The gluten structure in the dough is what allows the bread to pull apart in soft, airy layers. If the dough is too low in protein, the sandwiches may crumble during assembly rather than stretching when pulled.
Proper Thawing for Even Rise
Thawing the rolls for two hours under plastic wrap is a critical step for moisture retention. The plastic wrap prevents a dry skin from forming on the dough, which can hinder the expansion in the oven. Allowing them to reach room temperature ensures that the yeast is active enough to rise properly during the baking process.
Preventing Dough Over-Proofing
Do not leave the rolls to thaw for longer than the recommended time if your kitchen is particularly warm. Over-proofing can cause the dough to lose its structural integrity, leading to a heavy or collapsed bread. If the rolls appear excessively puffy before they go into the oven, reduce the baking time slightly to compensate.
Mastering the Peach Filling
Using Canned vs. Fresh Peaches
Canned peach pie filling is used here for convenience and consistent texture. The pectin in canned fillings helps the fruit hold its shape when heated. If you choose to use fresh peaches, you must simmer them with sugar and a small amount of cornstarch first to create a similar thick consistency; otherwise, the juices may make the bread soggy.
Controlling Fruit Moisture
If your peach filling seems excessively liquid, you can strain a portion of the syrup before assembly. Excessive moisture in the center of the roll can prevent the bread from baking through, resulting in a gummy texture in the middle of the sandwiches. A thicker, jam-like consistency is ideal for pull-apart recipes.
Glaze Consistency and Application
Achieving the Perfect Drizzle
The goal of the cream cheese glaze is to coat the bread without soaking into the crust and making it mushy. To achieve this, the glaze must be thick enough to hold its shape in lines. Always add your milk one tablespoon at a time, whisking thoroughly after each addition, to avoid making the glaze too runny.
Importance of Cream Cheese Temperature
Always ensure your cream cheese is fully softened to room temperature before whipping. Cold cream cheese will result in tiny white lumps that are difficult to remove even with a mixer. For the smoothest possible finish, use a hand mixer or a whisk to combine the cream cheese with the powdered sugar before adding liquids.
Alternative Glaze Methods
If you prefer a more stable topping that does not require refrigeration, you can substitute the cream cheese glaze with a simple vanilla icing made from powdered sugar, milk, and vanilla. While less creamy, this version will stay firm at room temperature for a longer period.
Variations on the Peach Theme
Using Different Fruit Fillings
The sandwich method used in this recipe works well with various fruit preserves or pie fillings. Cherry, blueberry, or apple fillings are excellent substitutes that follow the same assembly logic. Ensure the substitute filling has a similar viscosity to peach pie filling to maintain the bread’s structure.
Adding Extra Spices
To enhance the warm flavor profile, you can add a pinch of nutmeg or ground ginger to the cinnamon-sugar mixture. These spices complement the acidity of the peaches and add complexity to the sweet crust without overpowering the delicate cream cheese glaze.
Incorporating Nuts for Texture
For an added textural element, you can sprinkle crushed pecans or walnuts over the top of the bread immediately after drizzling the glaze. The heat from the bread and glaze will help the nuts adhere, providing a crunchy contrast to the soft dough and creamy topping.
Storage and Reheating Protocols
Room Temperature Storage
Once completely cooled, you can store the bread in an airtight container at room temperature for up to two days. However, because of the cream cheese glaze, the bread may become slightly soft due to moisture transfer from the glaze to the crust. Keep the container tightly sealed to prevent the dough from drying out.
Refrigeration for Longevity
To keep the cream cheese glaze fresh and safe, it is best to store the bread in the refrigerator. This will extend the shelf life to approximately 4 to 5 days. Note that refrigerating the bread may cause the dough to firm up, requiring a reheating step before serving.
Reheating for Optimal Texture
To restore the soft texture of the bread, reheat it in a preheated oven at 300°F for about 5 to 10 minutes. Avoid using a microwave if possible, as high microwave power can make the dough chewy or tough and may cause the cream cheese glaze to melt into a liquid state.
Troubleshooting Common Baking Issues
Addressing a Soggy Bottom
If the bottom of the bread feels wet or doughy, it is often due to the peach filling leaking out or the pan being too deep. To prevent this, ensure the rolls are packed snugly but not crushed. Using a metal loaf pan rather than a ceramic one can also help conduct heat more efficiently to the base of the bread.
Fixing a Lumpy Glaze
If your glaze has become lumpy despite using softened cream cheese, you can pass the mixture through a fine-mesh sieve. This will catch any undissolved sugar or cream cheese particles, ensuring a professional-looking drizzle. Always sift your powdered sugar before use to minimize this risk.
Managing a Burnt Sugar Crust
If the cinnamon-sugar coating begins to darken too quickly in the oven, lower the temperature by 25°F. The high sugar content in the coating can caramelize rapidly; if it reaches a dark brown color before the dough is cooked through, the bread will taste bitter. Monitoring the color at the 30-minute mark is recommended.
Frequently Asked Questions
Can I use fresh peaches instead of canned filling?
Yes, but you must prepare them first. Dice the peaches and cook them in a saucepan with sugar and a thickening agent like cornstarch until they form a thick sauce. Using raw peach slices will result in too much water being released during baking.
Why did my rolls not rise much in the oven?
This is typically caused by using dough that was too cold or yeast that was not active. Ensure the rolls have fully thawed to room temperature before assembly and that your oven has reached the target temperature before placing the pan inside.
Is it possible to make this recipe dairy-free?
You can substitute the butter with a plant-based margarine and the milk with an almond or soy milk. For the glaze, use a vegan cream cheese alternative to ensure the entire recipe remains dairy-free.
How can I prevent the glaze from dripping off completely?
The thickness of the glaze is key. If the glaze is too thin, it will run off the sides and pool at the bottom. If this happens, whisk in a little more powdered sugar to increase the viscosity until it reaches a heavy cream consistency.
Print
Peaches and Cream Pull Apart Bread
- Total Time: 155 minutes
- Yield: 8 servings
- Diet: General
Description
A simple and easy peach and cream pull apart bread made with Rhodes rolls, peach pie filling, and a sweet cream cheese glaze.
Ingredients
- 20 Rhodes Dinner Rolls
- 1/2 cup butter, melted
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- 21 oz peach fruit filling
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 2–3 tbsp milk
Instructions
- Thaw: Line a baking sheet with parchment paper, place 20 frozen Rhodes rolls on it, cover with plastic wrap, and thaw for 2 hours on the counter.
- Prepare: Melt butter and let it cool for 5 minutes. Lightly spray a loaf pan with cooking spray.
- Season: In a medium bowl, mix together granulated sugar and cinnamon.
- Assemble: Press two rolls flat with your fingers. Dip each into melted butter then into the cinnamon sugar mixture.
- Fill: Place a peach slice with filling onto one roll, then top it with the second roll to make a sandwich.
- Arrange: Set the sandwich upright in the loaf pan. Repeat this process to create two rows of 10 rolls each.
- Bake: Preheat oven to 375°F and bake the loaf on a baking sheet for 35-40 minutes.
- Cool: Let the bread cool for 15 minutes before adding the glaze.
- Glaze: Whip together cream cheese, powdered sugar, and vanilla until smooth.
- Thin: Add milk one tablespoon at a time until the glaze is thin enough to drizzle.
- Finish: Drizzle the cream cheese glaze over the bread with a fork or piping bag.
Notes
You can substitute the peach filling with other canned pie fillings like cherry or blueberry for variety.
- Prep Time: 120 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg