Peaches and Cream Roll Bread, is a delicious breakfast, snack or dessert yeast bread, made with sliced peaches and cream cheese.
Print Recipe
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

Ingredients

SWEET DOUGH BREAD

  • 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

PEACH FILLING

  • 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

CREAM CHEESE FROSTING

  • 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

Instructions

PEACH FILLING

  • 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.

SWEET DOUGH BREAD

  • 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.

CREAM CHEESE FROSTING

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

PUTTING IT TOGETHER

  • 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!

Nutrition

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