Peaches and Cream Pull Apart Bread truly tastes like the perfect summer day! This simple and easy recipe is made with peach pie filling, a bit of butter and spiced with a mixture of cinnamon and sugar. The best part is it’s made with the ever classic Rhodes Rolls you might already have in your freezer. It’s then drizzled with a cream cheese glaze and then completely devoured with pure enjoyment!
You know I love a good summer recipe and love it even more to share those with you. Sweet Summer Berry Cones are simple and would be perfect to eat poolside. I never have leftovers when I bring my Baked Beans to a BBQ. Everyone needs more sides when it comes to summer parties and this Artichoke Pasta Salad recipe is a complete hit! Speaking of peaches, if you love this pull apart bread then you’ll have to give my recipe for Peach Crisp a try. It’s the absolute best out there!
Quick Bread
I’m here to tell you that you always need to keep frozen bread dough in your freezer. You can make so many things with it. From entrees, sides and desserts! Rhodes Bake n Serve is my absolutely favorite and my whole family loves all their products.
This recipe in particular is something you can always have on hand all year long. It’s especially delicious in the summertime.
Using canned peach pie filling makes this even more simple and fairly quick to make. Now I’m thinking how fun it would be with all of the other delicious canned pie fillings!
How To Make Peaches and Cream Pull Apart 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.
How To Make A Cream Cheese Glaze
- Whip together cream cheese, powdered sugar and vanilla together until smooth.
- Add in milk 1 tablespoon at a time until it thins out the glaze. You want it thin enough that it’s easy to drizzle over, but you don’t want it to completely drip off the bread.
- You can drizzle it over the bread with a fork or pour the glaze into a piping bag and create a zig zap pattern over the top. I tend to have a bit more control when I use a piping bag.
Here are some other recipes that are must try!
- Chocolate Oatmeal Cookies
- German Pancakes
- Homemade Birthday Cake Ice Cream
- Dole Whip Macarons by Sweet Mac Shop
Peaches and Cream Pull Apart Bread Recipe
Peaches and Cream Pull Apart Bread
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.
