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Peaches and Cream Rolls

20 rolls
Breakfast

Characteristics

Featuring BC Products Vegetarian

Nutritional Facts Per Serving

278
Calories
5.3 g
Protein
39.5 g
Carbs
1.4 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 278
  • Fat 11.5 g 18 %
    • Saturated   6.4 g
    • + Trans 0.4 g 7 %
  • Cholesterol 49 mg
  • Sodium   153 mg 6 %
  • Carbohydrate 39.5 g 13 %
    • Fibre   1.4 g 6 %
    • Sugars   21.8 g
  • Protein 5.3 g
    • Vitamin A 11 %
    • Vitamin C 2 %
    • Calcium 5 %
    • Iron 11 %

Method

  1. Put milk in the bowl of your stand mixer fitted with a dough hook. Sprinkle in yeast and let stand 10 minutes. Now mix in the sugar, eggs, butter and 1/2 tsp. salt.
  2. Add 3 1/2 cups flour and knead on medium speed until loose dough forms that pulls away from the bowl. If dough does not pull away, add additional flour in 1 Tbsp. increments until it does. Knead the dough on medium speed 5 minutes.
  3. Set dough in a lightly oiled deep bowl. Cover and let rise at warm room temperature until doubled, about 75 minutes.
  4. While the dough rises, bring a large pot of water to a boil. Cut a small star into the blossom end of each peach. Plunge peaches into boiling water 1 minute, until the skins loosens. Set peaches on a plate and cool. Peel off the skins, then cut peaches into 1/4” thick slices.
  5. Line 2 baking sheets with parchment paper. Lightly flour a work surface and set the dough on it. Cut the dough in half. Set one half on a plate. Lightly flour a rolling pin and roll the other half dough into 12” square.
  6. Brush the rolled out dough with half the melted butter. Now sprinkle and spread half the brown sugar on the dough, leaving a 2” area of clean dough at the end facing away from you.  Arrange half the peaches and half the cream cheese nuggets on the dough.
  7. Carefully roll the dough into a tight cylinder. Use a floured, sharp knife to cut the dough into 1 1/2" rounds and place on one of the baking sheets, cut side up, and about a 2” apart.
  8. Roll and fill the second half dough like you did the first. Let rolls rise again at warm room temperature 60 minutes.
  9. Preheat the oven to 375˚F. Bake rolls, one sheet at a time, in the middle of the oven for 20 minutes, until puffed and golden. Let rolls cool to room temperature. Combine icing sugar and cream in a bowl. Drizzle this glaze on each roll and they are ready to enjoy.

Note: The milk can be warmed in the microwave. 20 to 30 seconds should get it to lukewarm.

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