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Peaches and Cream Bread
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12 Rhodes rolls, thawed and risen
8 ounces cream cheese
2 tablespoons granulated sugar
2 teaspoons flour
1 egg yolk
1/2 teaspoon vanilla extract
1 (16 ounce) can sliced peaches, drained and thinly sliced
Topping:
1 cup sour cream
3 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract
Fresh peach slices, if desired
Press 6 rolls together and roll into a 10-inch circle. Place in a 9-inch springform pan sprayed with nonstick cooking spray.
Beat together cream cheese, sugar, flour, egg yolk and vanilla extract. 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 degrees for 15 minutes.
With a sharp knife, make several slits in top layer. Bake an additional 15 to 20 minutes.
Combine Topping ingredients. Spread over baked bread and continue baking for 10 minutes. Cool completely and garnish with fresh peaches if desired.
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