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
Bavarian cream
cinnamon bun frosting or your own recipe

Grease a 10 x 15-inch baking pan and set aside.

  1. Mix the dough according to directions.  Place the dough in a greased bowl to rise.  Allow the dough to rise until doubled.
  2. 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.
  3. 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.
  4. 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.
  5. 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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