Monday, April 6, 2009

Peaches & cream bread

Peaches & cream bread

12 Rhodes rolls, thawed and risen
1 8 oz pkg cream cheese
2 tbsp sugar
2 tsp flour
1 egg yolk
1/2 tsp vanilla
1 16 oz can slice peaches, drained and thinly sliced

1 c sour cream
3 1/2 tbsp sugar
1 tsp vanilla
Fresh peach slices, if desired

Press 6 rolls together and roll into a 10-inch circle. Place n a 9-inch springform pan sprayed with non-stick cooking spray. Beat together cream cheese, 2 tbsp sugar, flour ,egg yolk and 1/2 tsp vanilla. Spread evenly over dough. Arrange peaches evenly over cream cheese mixture. Press remainig 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 degrees 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. Cool completely and garnish with fresh peaches if desired.