Peaches and Cream Sweet Rolls

Soak yeast and sugar in warm water in a large mixing bowl.

Meanwhile, heat 1/2 c. milk and 5 tbsp. butter in microwave until just warm.

Mix in one jello packet of pudding to the milk/butter mixture.

Dump pudding mixture into bowl with proofing yeast. Beat in egg and salt.

Beat in two cups flour, add one cup of chopped peaches. Mix in two more cups of flour. Knead dough, adding an additional cup of flour if needed.

Place dough in greased bowl and let rise until doubled, about 30 minutes to an hour.

On a well-floured surface, roll out dough into a large rectangle.

For the filling: beat together cream cheese, 1/4 cup butter, 1 jello packet of pudding and 1 cup powdered sugar.

Spread mixture onto rolled out dough, but reserve about 1/2 to 3/4 cup of the filling mixture (this will become the base for your icing).

Sprinkle 1 cup of chopped peaches on top of filling. Roll dough tightly jelly-roll style. Slice into 1/2 inch slices, place in greased pan.

Let rolls rise at least 30 minutes to an hour. Preheat oven to 350 degrees, bake rolls for 20-25 minutes, but don’t let them get too brown! They should be nice and pale when you take them out–think peaches and cream!

Meanwhile, prepare icing: Take reserved filling, add to it 1 tsp. vanilla, 1 c. powdered sugar, and enough milk (a few tablespoons) to make it as runny as you like. Spread icing over warm buns.