Peaches N Cream Roll Recipes

PEACHES AND CREAM ROLLS

Steps:

• 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. 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. Set dough in a lightly oiled deep bowl. Cover and let rise at warm room temperature until doubled, about 75 minutes. 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. 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. 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. 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. Roll and fill the second half dough like you did the first. Let rolls rise again at warm room temperature 60 minutes. 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.

SUNNY'S PEACHES AND CREAM PANCAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
• Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
• Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

PEACHES & CREAM JELLY ROLL

Steps:

• Preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., Beat eggs on high speed 3 minutes. Beat in vanilla and salt. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold in biscuit mix. Spread in prepared pan. , Bake until cake springs back when lightly touched, 8-10 minutes. Cool 5 minutes. Invert onto a clean kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat cream until it begins to thicken. Add 3 tablespoons confectioners' sugar; beat until stiff peaks form., To assemble, unroll cake; spread half of whipped cream over cake to within 1/2 in. of edges. Top with peaches and remaining whipped cream. Roll up again, without towel. Place seam side down on a serving platter. Dust with remaining confectioners' sugar. Refrigerate 2 hours.

PEACHES AND CREAM JELLY ROLL

Steps:

• For the Cake:.
• Preheat the oven to 350 degrees.
• With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes.
• Sift the flour, baking powder, and salt together in a medium-size mixing bowl.
• Fold into the egg mixture and blend thoroughly until smooth.
• Add the vanilla and 2 tablespoons of the butter.
• Mix gently.
• Grease a 17 by 12 inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter.
• Sprinkle with the remaining 2 tablespoons sugar.
• Pour the cake batter into the prepared pan, spreading it evenly.
• Bake until the cake springs back when touched, about 15 minutes.
• Cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper.
• For the Filling:.
• In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
• Whisk to blend well.
• Set aside.
• Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat.
• Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
• Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
• Be forewarned: the mixture will break.
• Don't be alarmed.
• Pour it into a glass bowl.
• Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
• Let cool completely at room temperature.
• When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
• Beat at a medium speed to combine the mixture.
• If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
• Whip until you have a thick and creamy custard.
• For the Peaches:.
• Heat the butter in a large saute pan over medium-high heat.
• Add the light brown sugar and cinnamon, stir until it dissolves.
• Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
• Add the rum, carefully ignite it, and flambe the peaches.
• Remove from the heat and allow to cool for about 10 minutes.
• Place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable.
• To Assemble:.
• Place the parchment-lined cake on a work surface.
• Peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times.
• Using a small pallet knife, spread the peach mixture evenly over the cake.
• Spread the pastry cream evenly over the peaches.
• Starting at one end (lengthwise) and using the paper underneath, roll the filled cakes as tightly as possible.
• Wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours.
• Remove from the refrigerator and slice diagonally 2 inches thick.
• Place on each serving plate.
• Garnish with whipped cream, mint and powdered sugar.

PEACHES AND CREAM ROLLS

Steps:

• 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. 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. Set dough in a lightly oiled deep bowl. Cover and let rise at warm room temperature until doubled, about 75 minutes. 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. 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. 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. 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. Roll and fill the second half dough like you did the first. Let rolls rise again at warm room temperature 60 minutes. 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.

PEACHES 'N' CREAM DESSERT

Steps:

• In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. baking dish. , For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25 minutes longer or until peaches are tender. Let stand for 25 minutes before serving. Refrigerate any leftovers.

PEACHES AND CREAM SQUARES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Separate crescent dough into 2 long rectangles. Place crescent dough onto an ungreased 9x13-inch pan and press dough to cover the bottom of the pan, sealing perforations.
• Combine cream cheese, sugar, and almond extract in a bowl and beat with an electric mixer until smooth. Spread cream cheese mixture evenly over dough. Spoon fruit filling evenly over cream cheese mixture.
• Combine flour, brown sugar, and margarine in a bowl. Mix until crumbly and sprinkle crumb mixture over fruit filling. Top with almonds.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and cool completely before cutting into squares.

PEACHES AND CREAM GRILLED CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Preheat the grill to medium heat (350°F/180°C). Grease a 6-7-inch (16-17 cm) cast iron skillet with canola oil or butter.
• Open the can of cinnamon rolls and set the icing aside. Arrange the rolls in 2 rows of 4 on a lightly floured surface. Gently press together to seal into one large piece. Flour the top of the cinnamon rolls and use a rolling pin to roll out to a 12 x 8-inch (30x20 cm)rectangle.
• In a medium bowl, toss the diced peaches with the sugar.
• Spread the peaches evenly over the cinnamon roll dough. Starting from a long end, roll up the dough, sealing the peaches inside.
• Cut the dough log into 8 equal pieces and arrange in the prepared pan with the fruit facing up. Cover with aluminum foil.
• Place the pan on the grill over indirect heat and cook for 30-35 minutes, until the cinnamon rolls are cooked through.
• Remove the pan from the grill and drizzle the warm cinnamon rolls with the reserved icing.
• Let cool for about 5 minutes before serving.
• Enjoy!

PEACHES AND CREAM CRESCENT DESSERT

Steps:

• Heat oven to 375.
• Separate dough into 2 long rectangles. Place in ungreased 13 x 9 inch baking pan; press in bottom to form crust. Seal perforations. Bake at 375°F for 5 minutes.
• In small bowl, combine cream cheese, sugar and almond extract; blend until smooth. Spread over partially baked crust. Spoon fruit filling evenly over cream cheese mixture. In medium bowl, combine flour and brown sugar. Using fork or pastry blender, cut in butter until mixture is crumbly. Stir in almonds; sprinkle crumb mixture over fruit filling.
• Bake at 375°F for an additional 25-30 minutes or until golden brown. Cool completely. Store in refrigerator. Cut into squares.