Serves: 6
Total Calories: 411
Press 6 rolls together and roll into a 10-inch circle. Place in a 9-inch sprayed springform pan. Beat together cream cheese, 2 tablespoons sugar, flour, egg yolk, and 1/2 teaspoon vanilla. Spread evenly over dough. Arrange peaches evenly over cream cheese mixture. Press remaining 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°F for 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. Cook completely and garnish with fresh peaches if desired.
This Peaches & Cream Bread recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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