Blueberry Lemon Skillet Rolls

Blueberry Lemon Skillet Rolls are super soft rolls baked with lemon curd and fresh blueberries, then topped with a homemade blueberry sauce. They are the perfect treat for breakfast, brunch, or anytime you are craving one! I used an overnight dough to make things really easy for busy people, but no fear, there are also instructions for quicker use! For a similar treat, be sure to also try my Lemon Blueberry Sweet Rolls.

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Ingredients & Substitutions

Dough: In this recipe, the instructions state that the dough should be stored in the refrigerator overnight. So, if you know you have guests coming, get a head start on this recipe.

Blueberries: You will need 2 1/4 cups of fresh blueberries for this recipe. 3/4 cup will be used in the filling, while the additional 1 1/2 cups are used in the homemade blueberry sauce.

Lemon Curd: If possible, make homemade lemon curd for the filling. It tastes so much better than store-bought. However, you can find lemon curd in the jams and jellies aisle of most grocery stores.

Blueberry Topping: A little lemon zest is added to the blueberry sauce, just enough for a little more flavor. It’s the same topping I used in my Blueberry Cream Cheese Bars {Blueberry Jamboree Copycat}.

Can I Make The Rolls Without Refrigerating The Dough Overnight?

Yes! If you are ready to make these rolls the same day, no problem! Once you have the dough prepared, instead of storing it in a greased bowl in the refrigerator, simply let it rest for about 10 minutes. After ten minutes, roll out the dough and add the filling layers. Then, roll up the dough, cut it into 12 rolls, and place in the oven-safe skillet. Cover the rolls and let them rise for about an hour to 90 minutes, or until doubled in size. When ready, bake the rolls as instructed. That’s it! And, don’t forget about the blueberry topping!

How to Store Blueberry Lemon Skillet Rolls

Store Blueberry Lemon Skillet Rolls in the refrigerator, covered. They will last up to 3-4 days.

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5 from 1 vote

Blueberry Lemon Skillet Rolls

Prep Time 30 minutes mins

Cook Time 28 minutes mins

Chilling/Resting/Rising Time 14 hours hrs

Total Time 14 hours hrs 58 minutes mins

Blueberry Lemon Skillet Rolls are super soft rolls baked with lemon curd and fresh blueberries, then topped with a homemade blueberry sauce. They are the perfect treat for breakfast, brunch, or anytime you are craving one!

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Ingredients

Overnight Dough (see notes for quicker method)

• ▢ 2 ¾ cups (344 g) all-purpose flour
• ▢ ¼ cup (50 g) granulated sugar
• ▢ ½ teaspoon kosher salt
• ▢ ¾ cup (184 g) whole milk
• ▢ 3 tablespoons unsalted butter
• ▢ 2 ¼ teaspoons instant yeast
• ▢ 1 large egg, room temperature

Blueberry Lemon Filling

• ▢ ¾ cup (111 g) fresh blueberries
• ▢ ¾ cup lemon curd

Blueberry Topping

• ▢ 1 ½ cups (222 g) fresh blueberries
• ▢ 2 tablespoons granulated sugar
• ▢ 1 tablespoon brown sugar
• ▢ 1 tablespoon cornstarch
• ▢ 1 tablespoon water
• ▢ ½ teaspoon lemon zest

Instructions

Dough

• To a large bowl, add flour, sugar, and salt. Whisk to combine and set aside.
• To a separate microwave-safe bowl, add butter and milk. Heat in microwave until butter is melted. The mixture should be about 110°F. Pour into the bowl of a stand mixer fitted with the dough hook.
• Add yeast and mix on low until dissolved. Add the egg and the flour mixture and mix to combine.
• Continue to mix until the dough comes together. Knead on medium-low for 2 more minutes, or until smooth. Add flour if the dough is too sticky or water if the dough is too dry. Transfer to a greased bowl and cover with plastic wrap. Place the bowl into the refrigerator overnight.*
• The next day, take the bowl out of the refrigerator and allow the dough to rest at room temperature for about 1 hour.

Blueberry Lemon Filling

• When ready, transfer the dough to a lightly floured surface. Roll the dough out into a rectangle (about 8×14 inches). Spread a layer of lemon curd over the dough, leaving a ½-inch border around the edges. Top the curd with fresh blueberries.
• Roll up tightly, starting on the long edge. Using a very sharp knife, cut the log into 12 even rolls and arrange them in a 10-inch oven-safe skillet. Cover the rolls and let rise in a warm place for about 1 hour, or until doubled in size.
• Preheat the oven to 375°F. Bake the rolls for 25-28 minutes, or until lightly browned. Remove the pan from the oven and set aside to cool slightly while you make the blueberry sauce.

Blueberry Topping

• To a medium saucepan over medium heat, add the blueberries, sugar, and brown sugar. Mix until the sugar is dissolved. Blueberries will start to pop as they heat.
• In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.
• Pour the cornstarch mixture into the blueberries and stir until thickened.
• Add the lemon zest. Stir to combine.
• Pour blueberry sauce over the rolls. Serve warm.

Notes

*Can I Make The Rolls Without Refrigerating The Dough Overnight?

Yes! If you are ready to make these rolls the same day, no problem! Once you have the dough prepared, instead of storing it in a greased bowl in the refrigerator, simply let it rest for about 10 minutes. After ten minutes, roll out the dough and add the filling layers. Then, roll up the dough, cut it into 12 rolls, and place in the oven-safe skillet. Cover the rolls and let them rise for about an hour to 90 minutes, or until doubled in size. When ready, bake the rolls as instructed. That’s it! And, don’t forget about the blueberry topping!

Nutrition

Serving: 1roll | Calories: 229kcal

Course: Breakfast

Keyword: Blueberry Lemon Skillet Rolls

Servings: 12 rolls

Calories: 229

Author: Amanda Rettke–iambaker.net

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What the Test Kitchen had to say about this recipe:

Autumn

Oh my goodness, you've got to try this overnight blueberry lemon skillet roll! It's a game-changer. The dough is unbelievably soft and pillowy, and the lemon curd adds this perfect tanginess that balances out the sweetness of the blueberries. It is perfect for breakfast and even for sneaking a few extra bites throughout the day.

Elizabeth

Disclaimer: I am not a fan of blueberry lemon desserts. But, I actually enjoyed this one! I loved the texture of the rolls, and the slight tang from the lemon curd rolled up inside worked for me! And, you can't go wrong with the blueberry sauce on top. I could eat that by the spoonful.

Bella

Fresh blueberries and lemon curd create a fantastic pair because it is combining a sweetness and tartness to this recipe! I just find this flavor combination enlivening. The rolls themselves are so soft. Grab one while its still nice and warm!!

Selena

These rolls are so surprising! I loved how they were tart and sweet at the same time and so beautiful. If you love the flavors of spring and trying something different, this is for you!