Easy Blueberry Lemon Skillet Rolls

These are the jammy, lemon-zinged, blueberry-bursting skillet rolls you make when you want to pretend you’re the kind of person who “just throws together brunch” and somehow it all works out. Soft, pillowy dough. Berries that go glossy and saucy in the oven. A creamy lemon glaze that drips into every spiral like it was born to be there. They bake right in a cast-iron skillet so the edges get just the tiniest crisp, and the centers stay squishy in the best way.

My husband calls these “breakfast cake” and that’s… not wrong. The first time I made them, we ate two standing at the counter, like raccoons, blowing on hot blueberries and making very dramatic sounds. Now it’s a whole little family ritual: I zest the lemon, he “quality-controls” the blueberries, and our kid licks the glaze whisk like a tiny goblin. If friends are coming over, I prep the dough the night before, and in the morning the house smells like a bakery we can’t afford. Automatic hero status.

How to Make It

Okay, dough first. Warm a cup of milk until it feels like a hot tub for your finger—warm, not scorching. Sprinkle in 2¼ teaspoons instant yeast and a tablespoon of sugar, give it a quick stir, and let it get foamy while you melt ¼ cup butter. In a big bowl, toss 3 cups all-purpose flour with ¼ cup sugar and 1 teaspoon salt. Pour in the yeasty milk, the melted butter, and 1 egg. Stir until shaggy and slightly sticky. Knead 5–7 minutes (hand or mixer) until smooth. If it’s clinging like a stage-five clinger, dust in a tablespoon of flour at a time. Pop it in an oiled bowl, cover, and let it nap until doubled—about an hour in a warm spot.

Filling is easy: blueberries (fresh or frozen, about 2 cups), zest of 1 big lemon, 1–2 tablespoons lemon juice, ⅓ cup sugar, and 1 tablespoon cornstarch. Toss gently so you don’t crush the berries. The cornstarch keeps the juice from turning your skillet into blueberry soup.

Roll the dough out into a big rectangle on a lightly floured counter—about 12×16 inches-ish. Brush with 2 tablespoons softened butter. Scatter the blueberry mixture evenly. Roll it up from the long side into a snug log. If berries try to escape, just shove them back in like a loving tyrant.

Cut 10–12 slices. Dental floss is magic here; slide it under, criss-cross, pull tight. Arrange them in a buttered 10–12 inch cast-iron skillet, spirals up. If you’ve got gaps, that’s good—they puff up.

Let them rise again 20–30 minutes while you preheat the oven to 375°F. Bake 22–25 minutes until lightly golden and bubbling blueberry goodness is peeking out.

Whisk a quick glaze: 4 ounces softened cream cheese, 1 cup powdered sugar, 2–3 tablespoons lemon juice, a splash of vanilla, and a little milk if you want it runnier. Slather it over warm rolls so it sinks into the spirals. Eat one immediately. Burn your tongue a little. No regrets.

✔Ingredient Notes

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– All-purpose flour: The sturdy-but-soft base. If your dough feels tacky, dust in a tablespoon at a time—not a whole avalanche.
– Instant yeast: No need to proof, but I still bloom it in warm milk because I like the drama. Active dry also works; just give it 5–10 minutes to get foamy.
– Milk: Whole milk makes extra tender rolls, but 2% or your fave dairy-free milk works. Just keep it warm, not hot.
– Butter: Melted for the dough, softened for brushing. I’ve tried oil; it’s fine, but butter tastes like, well, butter.
– Blueberries: Fresh or frozen. If frozen, don’t thaw—toss with cornstarch right from the bag so they don’t weep everywhere.
– Lemon zest & juice: The zing. Zest first, then juice. Ask me about the time I tried to zest a squeezed lemon. Slippery chaos.
– Cornstarch: The secret to jammy-not-runny filling. Arrowroot works in a pinch.
– Cream cheese: For that plush glaze. Can totally do a simple powdered sugar + lemon juice glaze if you’re out.

✔Recipe Steps

1. Warm 1 cup milk to lukewarm, stir in 2¼ tsp instant yeast and 1 Tbsp sugar, and let sit 5 minutes.
2. Combine 3 cups flour, ¼ cup sugar, and 1 tsp salt; add the milk mixture, ¼ cup melted butter, and 1 egg, then knead until smooth (5–7 minutes).
3. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
4. Stir together 2 cups blueberries, zest of 1 lemon, 1–2 Tbsp lemon juice, ⅓ cup sugar, and 1 Tbsp cornstarch.
5. Roll dough to a 12×16-inch rectangle, brush with 2 Tbsp softened butter, spread berries, roll into a log, and cut into 10–12 pieces.
6. Arrange in a buttered 10–12 inch cast-iron skillet; rise 20–30 minutes, bake at 375°F for 22–25 minutes, then glaze with 4 oz cream cheese + 1 cup powdered sugar + lemon juice to taste.

What to Serve It With

– Hot coffee, cold brew, or lemony iced tea if you’re leaning full sunshine brunch.
– Scrambled eggs or a cheesy omelet for protein so you don’t crash in an hour.
– Smoky bacon or breakfast sausage (the salty/sweet combo is peak).
– A big bowl of yogurt and berries if you’re pretending to be balanced.

✔Tips & Mistakes

– Warm milk, not hot. If it feels like a sauna, great. If it feels like lava, you just yeasted a murder.
– Sticky dough is normal. Add flour in tiny sprinkles, not big dumps.
– Frozen blueberries go in frozen. Thawed = blue tie-dye dough.
– Don’t pack the skillet too tight. They need room to puff.
– Start with less lemon juice in the glaze, then taste and adjust. Lemon can sneak up on you.
– If the tops brown too fast, tent with foil for the last 5–10 minutes.

✔Storage Tips

Slide leftovers into an airtight container once cool. Counter is fine for a day; fridge keeps them happy 3–4 days. They reheat like a dream—10–15 seconds in the microwave and they’re back to gooey glory. Cold, straight from the fridge? Honestly delicious, like cheesecake met a sweet roll. Breakfast of champions, zero shame.

✔Variations and Substitutions

– Orange-berry twist: Swap lemon zest/juice for orange. More creamsicle vibes.
– Mixed berries: Try half raspberries or blackberries. Keep the cornstarch to catch the juices.
– Simple glaze: Skip cream cheese and whisk 1 cup powdered sugar with 2–3 Tbsp lemon juice.
– Honey swap: Use honey instead of granulated sugar in the filling (reduce by a tablespoon since honey’s sweeter).
– Dairy-free: Use plant milk and a neutral oil in the dough; make a lemon powdered-sugar glaze.
– Mini rolls: Cut smaller pieces and use a 12-inch skillet; check at 18–20 minutes.
– No skillet: A 9×13-inch pan works fine. Slightly less crispy edge, still fabulous.

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