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1
Soak yeast and sugar in warm water in a large mixing bowl.
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2
Meanwhile, heat 1/2 c. milk and 5 tbsp. butter in microwave until just warm.
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3
Mix in one jello packet of pudding to the milk/butter mixture.
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4
Dump pudding mixture into bowl with proofing yeast. Beat in egg and salt.
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5
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.
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6
Place dough in greased bowl and let rise until doubled, about 30 minutes to an hour.
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7
On a well-floured surface, roll out dough into a large rectangle.
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8
For the filling: beat together cream cheese, 1/4 cup butter, 1 jello packet of pudding and 1 cup powdered sugar.
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9
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).
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10
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.
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11
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!
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12
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.
