- 1 cup packed brown sugar
- 1/4 cup butter, softened
- 3 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoons baking powder
- 1 teaspoon salt
- 3 tablespoons butter
- 3/4 cup 2% milk
- 1 can (15 ounces) sliced peaches in juice, undrained
- 1 cup confectioners' sugar
Preheat oven to 350°. In a small bowl, mix brown sugar, butter and cinnamon until crumbly.
Reserve half for topping. Sprinkle remaining crumb mixture onto bottom of a 10-in. cast-iron or other ovenproof skillet.
For dough, in a large bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Add milk; stir to form a soft dough (dough will be sticky). Roll into an 18x12-in. rectangle. Sprinkle reserved topping to within 1/2 in. of edges.
Drain peaches, reserving 2 tablespoons juice for glaze. Chop peaches; place over topping. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in prepared skillet, cut side down.
Bake until lightly browned, 25-30 minutes. Cool on a wire rack 10 minutes. For glaze, combine confectioners' sugar and 1-2 tablespoons reserved peach juice to reach desired consistency. Drizzle over warm rolls.