Go Back

Easy Blueberry Lemon Skillet Rolls

Soft, lemon-scented skillet rolls swirled with juicy blueberries and finished with a tangy lemon glaze. Simple dough, one skillet, and bakery-level results.
No ratings yet
Rate This Yum Share The Yum On Facebook Print
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 cup warm whole milk about 110°F
  • 0.25 cup granulated sugar for the dough
  • 2.25 teaspoons active dry yeast one standard packet
  • 0.25 cup unsalted butter, melted
  • 1 large egg room temperature
  • 2.75 cups all-purpose flour
  • 0.25 cup all-purpose flour for dusting as needed
  • 0.5 teaspoon fine sea salt
  • 1 tablespoon lemon zest for the dough
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, softened for greasing the skillet
  • 2 tablespoons unsalted butter, softened for the filling
  • 2 cups fresh blueberries pat dry if rinsed
  • 0.33 cup granulated sugar for the filling
  • 1 tablespoon cornstarch thickens the filling
  • 1 tablespoon lemon zest for the filling
  • 1 cup powdered sugar for the glaze
  • 2 tablespoons fresh lemon juice for the glaze
  • 1 tablespoon milk for the glaze
  • 0.5 teaspoon lemon zest for the glaze

Instructions

Preparation Steps

  • Bloom the yeast: In a large bowl, whisk warm milk and 0.25 cup sugar, then sprinkle yeast over the top. Let stand until foamy, 5 to 10 minutes.
  • Make the dough: Stir in melted butter, egg, 1 tablespoon lemon zest, vanilla, and salt. Add 2.75 cups flour and mix until a soft dough forms.
  • Knead briefly: Turn dough onto a lightly floured surface and knead until smooth and elastic, 3 to 4 minutes, adding small pinches of the extra flour only if sticky. Rest 10 minutes.
  • Prepare skillet and filling: Grease a 10-inch oven-safe skillet with 1 tablespoon softened butter. In a bowl, toss blueberries with 0.33 cup sugar, cornstarch, and 1 tablespoon lemon zest.
  • Shape: Roll dough into a 12 by 8 inch rectangle. Spread 2 tablespoons softened butter over dough. Scatter blueberry mixture evenly, leaving a small border.
  • Roll and cut: Starting from a long side, roll up tightly. Trim ends if needed, then cut into 8 equal pieces. Arrange cut-side up in the prepared skillet.
  • Rise and preheat: Cover loosely and let rise until slightly puffy, about 20 minutes, while preheating oven to 350°F.
  • Bake: Bake until golden on top and the centers read baked through, 22 to 26 minutes. Tent with foil if browning too quickly.
  • Glaze and serve: Whisk powdered sugar, lemon juice, milk, and 0.5 teaspoon zest until smooth. Cool rolls 10 minutes, drizzle glaze, and serve warm.

Notes

Use frozen blueberries without thawing; toss quickly with sugar and cornstarch to prevent bleeding. Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days. Reheat briefly before serving.