Peaches and Cream and Other Sweet Rolls
Forget the cinnamon buns. There are a thousand different ways to make sweet rolls.
Some time ago we made a video showing how to make sweet rolls. We rolled them like a cinnamon bun but loaded them with pastry fillings. So we made lemon sweet rolls, raspberry cream, and more. As much as I hate being in front of a camera, these were scrumptious.
Today we’re going to use fresh fruit and a pastry filling.
Peaches and Cream Sweet Rolls
If you don’t have a Spudnut mix, you can use another bread or pastry dough. The Spudnut mix will make higher, lighter rolls.
1 Spudnut Cinnamon Bun Mix
2 cups diced, peeled peaches
3/4 cup pineapple tidbits, well drained
cinnamon sugar packet from the mix or 1/2 cup cinnamon sugar
cinnamon bun frosting or your own recipe
- Mix the dough according to directions. Place the dough in a greased bowl to rise. Allow the dough to rise until doubled.
- Sprinkle just a slight bit of flour on a clean counter top. Pat the dough flat and then roll it with a rolling pin into a rectangle about 18-inchs by 9-inches.
- Smear a 1/4-inch layer of Bavarian cream on the flattened dough. Sprinkle the cinnamon sugar over the Bavarian cream. Spread the peaches on the dough.
- Roll the dough up jelly-roll style and cut with a serrated knife into 12 slices. Place in the prepared pan, cover, and let rise until doubled.
- Preheat the oven to 350 degrees. Once the rolls are doubled, bake until done, about 25 to 30 minutes. The internal temperature will be 190 degrees. Remove the rolls to a wire rack to cool.
Frost the rolls while still warm and serve.
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