Cinnamon Peach Skillet Rolls

If you want to make friends and influence people without spending a lot of cash, make cinnamon rolls. Baked together in a skillet all pioneer woman–style, this recipe more closely resembles a Finnish Bostonkakku or Boston cake than the enormous rolls you find at your local mall—but they are just as delicious and crowd-pleasing.

Ingredients for Cinnamon Peach Skillet Rolls recipe

Make the rolls: In a small bowl, whisk together the water, yeast, and granulated sugar. Let sit for 5 minutes.

Meanwhile, in a large bowl, combine the flour, salt, olive oil, applesauce, flaxseed, and vanilla and beat with an electric handheld mixer using the bread hook attachments. Pour the yeast mixture into the flour mixture and blend until smooth. Use a spatula to scrape the sides of the bowl. Cover and let rise in a warm spot for 1 hour.

Grease a cast-iron skillet with coconut oil.

Roll out the dough on a floured work surface into a 10 x 18-inch rectangle. Brush the dough with the melted margarine and sprinkle with the brown sugar and cinnamon. Place the peach slices in a single layer over the dough. Roll the dough into a tube and use a knife with a serrated blade or a cheese wire to cut it crosswise into 1- to ½-inch-thick slices. Gently tuck the loose end under the roll. Place each roll in the greased skillet so they are touching. Roll any leftover dough into little balls that you can tuck into any open spots between the rolls.

Bake for 30 to 45 minutes, or until the rolls are golden brown.

Meanwhile, make the peach glaze: In a small bowl, whisk together the peach juice and 1 cup of powdered sugar until smooth. Then gradually add more powdered sugar a tablespoon at a time until your glaze gets the desired thickness. Set aside.

Let the rolls cool for 15 minutes in the pan, then drizzle with the peach glaze. Let cool for another 5 minutes. Serve warm.

Warning/Promise: These are sticky.