Peaches and Cream Roll Bread, is a delicious breakfast, snack or dessert yeast bread, made with sliced peaches and cream cheese.
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5 from 1 vote

Peaches and Cream Roll Bread

Peaches and Cream Roll Bread, is a delicious breakfast, snack or dessert yeast bread, made with sliced peaches and cream cheese.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 15
Calories: 153kcal
Author: Rosemary Molloy / An Italian in my Kitchen



  • 2 1/2 cups flour 300 grams
  • 2 tablespoons butter softened 30 grams
  • 1/4 teaspoon salt 1.40 grams
  • 1 3/4 teaspoon yeast 5 grams
  • 1 teaspoon vanilla 2 ml
  • 1 egg
  • 2 1/2 tablespoons sugar 40 grams
  • 1/2 cup + 1/2 tablespoon milk 125 m(warm to a little warmer than room temperature


  • 2 whole peaches thinly sliced fresh or canned
  • 1/2 tablespoon lemon juice 7.5 grams
  • 1/2 cup sugar 112.5 grams
  • 1/4 cup brown sugar 50 grams
  • 1 tablespoon corn starch 8 grams


  • 2 1/4 tablespoons cream whole or whipping cream (more or less depending on desired thickness) 34 grams
  • 4 ounces cream cheese (room temperature) 100 grams
  • 1/2 cup powdered / icing sugar 55 grams
  • 1/2 teaspoon vanilla 2.1 grams



  • In a medium bowl gently toss together peaches and lemon juice, in separate bowl whisk together sugars and corn starch, gently toss together dry ingredients into peach mixture. Set aside.


  • In a large bowl whisk together flour, salt and sugar, add yeast and mix gently, make a well in the middle and add egg, butter and vanilla, mix with a fork, slowly add milk (warm to a little bit warmer than room temperature). Continue to mix with a fork until it is almost all together.
  • Then move to a lightly floured flat surface and knead for approximately 15 minutes or until dough becomes smooth and elastic. Form into a ball, cover with plastic and refrigerate for 40 minutes.
  • Remove from fridge and roll into approximately 9 x 13 inch (22 x 33 centimeters) rectangle, spread with 3 tablespoons softened butter (leave a little bit of an edge uncovered), spread with peach mixture, roll up starting at short end. Place seam side down in 10 or 11 inch (25-27 centimeters) loaf pan. Cover well with a tea towel (I use a folded up tablecloth) and let rise 2 hours in a draft free warm area.


  • Whisk together cream cheese,sugar and vanilla, gradually add cream until reaches desired thickness. Spread on cooled Roll Bread.


  • Pre-heat oven to 350° (180° celcius).
  • Before baking brush the dough with a little milk, then bake in the oven for approximately 45-50 minutes (test with a toothpick). Remove from oven and let cool completely before frosting. Enjoy!


Calories: 153kcal | Carbohydrates: 29g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 55mg | Sugar: 12g | Vitamin A: 75IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1.1mg