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Blueberry Lemon Skillet Rolls in Skillet on a White Counter.
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5 from 1 vote

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!
Prep Time30 minutes
Cook Time28 minutes
Chilling/Resting/Rising Time14 hours
Total Time14 hours 58 minutes
Course: Breakfast
Cuisine: American
Keyword: Blueberry Lemon Skillet Rolls
Servings: 12 rolls
Calories: 229kcal
Author: Amanda Rettke--iambaker.net

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

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 8x14 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