Are you ready for the easiest, summery-ist (it’s a word, I swear), most delicious, pull apart bread ever? YEAH! Okay, well, here we go. Let me tell you about this amazing dessert/breakfast bread. Oh, did I mention it’s ridiculously easy too?
I had some left over peaches that were about to turn to the dark side, and I also had too many blueberries on hand, Peter loves them, and so sometimes I buy too many. So, I thought to myself, what can I do with these two fruits? I wanted to do something creative and fun, but I also didn’t have a ton of time. These days I spend 90% of my time chasing around a toddler, which I love (he’s lucky), so I didn’t have time to be making bread dough.
Then it hit me, I have frozen yeast dinner rolls, what if I just thaw them and let them rise and use it as a shortcut?
Well, it worked and it was amazing. So let me walk you through what I did. To skip to the recipe click below.
I started with letting the frozen dinner rolls rise in a slightly greased muffin tin. I covered the tin, lightly, with a tea towel and set it aside. You want it to be a slightly warm area, the colder the temperature the harder time you will have with the rolls rising.
I then mixed my fruit, which I had prepared and washed, in a bowl, with the sugar, cinnamon and salt. I let the fruit sit and macerate (soften or become softened by soaking in a liquid) while I completed the next step.
I melted some butter, lightly floured my rolling surface, and rolled out each roll, to about 3 inches in length. This part does not have to be perfect.
Once the roll was to my desired length, I brushed each side with melted butter and placed it standing up in the greased bread pan. After placing in the pan I added the fruit, 1/4 cup at a time and then continued to layer rolled bread, fruit, bread, fruit, etc, until all 12 rolls had been used up.
I then poured over any remaining fruit and syrup that was left behind.
After the layered bread was complete, I baked it for 50 minutes at 350 degrees, or until the center was fully cooked, if your bread is browning on top too quickly, lightly cover with foil, this stops the browning, but continues the cooking process. You may need to cook the bread longer than 50 min, depending on your oven.
**You will want to make sure to place a sheet pan on the rack below the bread, to catch any over spill, the bread rises up and some of the fruit or syrup may try to leak over the sides, this is normal, but it will create smoke if you don’t add the tray.
While the bread was in the final stages of cooking, I prepared the delicious maple glaze, instructions below.
Once the bread was complete, I added the glaze right away, saving a little bit to drizzle over individual pieces during serving. The glaze soaks into the warm bread, packing it with even more flavor.
To remove the bread from pan, gently run a knife along each side, and use a long offset spatula to remove the bread in one piece, or pull apart layers and serve as necessary.
This bread is best served warm, but can be eaten at any temperature. To reheat, warm in the microwave for 30 seconds. Store leftover bread in the fridge for up to a week.
Blueberry Peach Pull Apart Bread with Maple Glaze
Description
Tart summer fruit, meets warm and gooey bread, drizzled with a sweet maple glaze.
Ingredients
Maple Glaze
Instructions
- Place frozen rolls into a lightly greased muffin tin. Cover loosely with a tea towel, and set aside. Rolls need about 3 hours to defrost and rise.
- In a bowl, add prepared fruit, cinnamon and salt. Mix and let sit at room temperature.
- Preheat oven to 350 degrees.
- Once rolls are risen, take one roll at a time, and roll out to about 3 inches in length, on a lightly floured surface. Brush both sides with melted butter and add to greased bread pan.
- Layer bread with about 1/4 cup of fruit mixture, until you have completed using all 12 rolls.
- Pour remaining fruit and syrup over the top of bread.
- Place in the oven, with a sheet pan directly in the rack under the bread, and bake for 50-60 minutes, until the center is done. Internal temp should reach 190 degrees. If bread is browning too quickly, loosely add foil over the top and continue baking.
- Remove bread from oven and drizzle over glaze immediately. Save some glaze for pouring over individual pieces, while serving.
- To remove entire bread loaf from pan, gently run a knife along each side, and with a long spatula gently lift the bread and place onto serving platter, or serve in individual pieces.
- Bread is best served warm, but can be consumed at any temperature. Store leftovers in the fridge for up to a week. To reheat, microwave for 30 seconds on a microwave safe plate.
- In a bowl, mix powdered sugar, melted butter, milk, salt and maple glaze with a whisk until smooth.
