Peach Amaretto Rolls
Peach Amaretto Rolls
| 1 loaf | Bridgford Frozen Ready-Dough®, thawed |
| 1/3 cup | granulated sugar |
| 1/3 cup | light brown sugar |
| 1 teaspoon | ground cinnamon |
| 1/4 teaspoon | ground nutmeg |
| 1/4 cup | cold butter |
| 1/2 cup | skinned and sliced ripe peaches (or sliced frozen peached, thawed and drained) |
| Icing (2 cups powdered sugar, 1 tablespoon amaretto or ½ teaspoon almond extract, 1-2 tablespoons milk or water) |
Lightly grease an 8- or 9-inch cake pan; set aside. In small bowl, mix sugars and spices. With pastry blender, cut butter into sugar mixture until mixture resembles coarse crumbs; set aside. Dice peach slices into small cubes; set aside. On a lightly floured board, roll dough out to a 8 x 12” rectangle. Sprinkle evenly with sugar/butter mixture. With palms of hands, lightly press sugar/butter mixture into dough. Sprinkle peaches evenly over sugar mixture. From 12- inch slide, roll up dough in “jelly roll fashion,” seal seams and place log seam side down. Evenly slice log into 8 equal slices. Place slices in prepared pan evenly spaced and swirl side up. Lightly brush tops of rolls with melted butter. Place in warm area to double in size. Bake in a preheated 375-degree oven for 20 minutes or until light golden brown. Remove from oven and let cool in pan. Once cooled, drizzle with icing and serve.