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Home / Recipes / Peach Pie Cinnamon Rolls (Single Serve Size)

Peach Pie Cinnamon Rolls (Single Serve Size)

Peach Pie Cinnamon Rolls (Single Serve Size)
Peach Pie Cinnamon Rolls (Single Serve Size)
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Prep Time: 25 min (not including thaw time)
Bake Time: 20-25 min
Servings: 8-12
Skills: Intermediate


Ingredients

  1. 1 Loaf Rhodes frozen bread dough or 15 Rhodes dinner rolls, thawed but still cold
    1 -1 ½ cups peach pie filling
    1 teaspoons cinnamon
    1 ¼ cup brown sugar, separated 
    1 teaspoon vanilla extract 
    8- 12 large baking cup liners 

    Simple Vanilla Icing: 
    1 1/2 - cups powdered sugar
    2 tablespoons cream cheese
    1/2 teaspoon vanilla extract
    1 - 2 tablespoons milk, more if needed 

Instructions

Thaw one loaf of Rhodes bread dough or 15 dinner rolls, until soft, but still cold. Lightly spray the counter top with non-stick baking spray or dust with flour. 

Using a rolling pin, roll the bread dough into a 9 x 12 –inch rectangle or as close as you can roll it out to that size. If using dinner rolls, combine the rolls into one dough ball and then roll out dough into a rectangle.

If you have difficulty rolling out the dough, let the dough rest a couple minutes in between rolling. 

In a small bowl, combine the peach pie filling, 1/2 cup brown sugar, cinnamon and vanilla extract. Lightly mix to combine. 

Spoon and spread the pie filling mixture over the dough to within 1-inch of the dough edge. Sprinkle the remaining brown sugar over the filling.   

Starting from the long side roll up the dough tightly and seal the ends. Using a sharp knife or dental floss, cut into 8 -10 equal pieces. 

Place each roll cut side up into each large baking cup liner that has been sprayed with non-stick spray. Place all the filled baking liner cups on a large baking tray. Spray a piece of plastic wrap with non stick spray and place over rolls. 

Let the rolls rise until double in size (about 45 minutes to 1 hour). Remove the plastic wrap and bake in a preheated 350 F degree oven for 20 - 25 minutes or until the rolls are golden brown. 

I use the convection feature on my oven for the last 5 -7 minutes to brown the rolls evenly on the top and bottom. 

Remove from the oven and let rolls slightly cool on a baking rack. Combine the glaze ingredients and drizzle over warm peach rolls.  

Recipe yields 8-10 large cinnamon rolls depending on size

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