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Easy Blueberry Lemon Skillet Rolls

Soft, pull-apart skillet rolls swirled with juicy blueberries and bright lemon, finished with a tangy lemon glaze. Perfect for brunch or an easy dessert.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 tbsp all-purpose flour for dusting
  • 1 lb refrigerated pizza dough let sit at room temperature 20 minutes
  • 1 tbsp unsalted butter for greasing the skillet
  • 2 tbsp unsalted butter melted, for the filling
  • 2 cup blueberries fresh or frozen; no need to thaw
  • 0.5 cup granulated sugar
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice fresh
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 0.125 tsp kosher salt
  • 1 cup powdered sugar for glaze
  • 2 tbsp lemon juice for glaze; add more to thin if needed
  • 1 tbsp milk optional, for a creamier glaze
  • 0.5 tsp lemon zest for garnish

Instructions

Preparation Steps

  • Preheat oven to 375°F. Grease a 10 inch cast-iron skillet with 1 tbsp butter.
  • Make the filling: In a bowl, combine blueberries, granulated sugar, 1 tbsp lemon zest, 2 tbsp lemon juice, cornstarch, vanilla, and salt. Toss to coat, lightly mashing a few berries to release juices.
  • On a lightly floured surface, roll the pizza dough into a 12 by 15 inch rectangle.
  • Brush the dough with 2 tbsp melted butter, leaving a 0.5 inch border. Spread the blueberry mixture evenly over the dough.
  • Starting from a long side, roll the dough into a tight log, pinching the seam to seal. Place seam side down.
  • Cut the log into 8 equal pieces using a serrated knife or unflavored dental floss.
  • Arrange the rolls cut side up in the prepared skillet. Bake 22 to 28 minutes, until the rolls are golden and the filling is bubbly. Tent loosely with foil if browning too quickly.
  • Cool in the skillet for 10 minutes.
  • Make the glaze: Whisk powdered sugar, 2 tbsp lemon juice, and milk until smooth and pourable. Adjust with more lemon juice to thin or more sugar to thicken.
  • Drizzle glaze over warm rolls and sprinkle with 0.5 tsp lemon zest. Serve warm.

Notes

Tip: If using frozen blueberries, do not thaw—toss straight from the freezer with the sugar and cornstarch. If the dough resists rolling or shrinks back, let it rest 5 minutes to relax the gluten. For tidy slices, use unflavored dental floss to cut the log.