To prepare individual rolls, prepare as directed; place one slice in each of 12 lightly greased 3-inch muffin cups. Bake at 375° for 20 to 25 minutes or until golden brown. Cool slightly, and remove from pan.

Recipe by Southern Living September 2006

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Recipe Summary test

prep:
10 mins
stand:
55 mins
bake:
40 mins
total:
105 mins
Yield:
Makes 1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.

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  • Pour boiling water to cover over dried peaches, and let stand 10 minutes; drain well. Chop peaches.

  • Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x 12-inch rectangle of dough; spread evenly with softened cream cheese. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle chopped peaches and pecans evenly over brown sugar mixture.

  • Roll up, starting at one long end; cut into 12 (about 1-inch-thick) slices. Place rolls into a lightly greased 10-inch cast-iron skillet, 10-inch round pan, or 9-inch square pan.

  • Bake at 375° for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly.

  • Stir together 1 cup powdered sugar, 3 Tbsp. milk, and 1/2 tsp. vanilla; drizzle evenly over rolls.

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