Experience the perfect blend of sweet and tangy with these super soft Blueberry Lemon Skillet Rolls. Baked with lemon curd and fresh blueberries, then topped with a homemade blueberry sauce, they’re an ideal treat for breakfast, brunch, or anytime you’re craving something special! While this recipe uses an overnight dough to make things easier for busy schedules, don’t worry—there are instructions for a quicker method too. For another delightful option, try my Lemon Blueberry Sweet Rolls!
Ingredients & Substitutions
Dough
Overnight Rest: This recipe suggests refrigerating the dough overnight. If you’re expecting guests, it’s a great way to get a head start.
Blueberries
Fresh Blueberries: You’ll need 2¼ cups (111 g + 222 g) of fresh blueberries. ¾ cup (111 g) is used in the filling, and the remaining 1½ cups (222 g) are for the homemade blueberry sauce.
Lemon Curd
Homemade Preferred: If possible, use homemade lemon curd for the filling—it tastes significantly better than store-bought. However, store-bought lemon curd found in the jams and jellies aisle works in a pinch.
Blueberry Topping
Lemon Zest: A touch of lemon zest is added to the blueberry sauce for extra flavor.
Can I Make the Rolls Without Refrigerating the Dough Overnight?
Yes! If you prefer to make these rolls the same day:
- Rest the Dough: After preparing the dough, let it rest for about 10 minutes instead of refrigerating.
- Proceed with Recipe: Roll out the dough, add the filling layers, and assemble as instructed.
- Rise Time: After placing the rolls in the oven-safe skillet, cover them and let them rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Bake: Follow the baking instructions as given.
- Don’t Forget the Topping: Prepare the blueberry sauce while the rolls are baking.
How to Store Blueberry Lemon Skillet Rolls
Refrigeration: Store the rolls in the refrigerator, covered. They will stay fresh for up to 3-4 days.
Can I Make the Rolls Without Refrigerating the Dough Overnight?
Yes! To make these rolls the same day:
- Rest Dough Briefly: After preparing the dough, let it rest for 10 minutes instead of refrigerating.
- Proceed as Above: Continue with rolling out the dough, adding fillings, and assembling the rolls.
- Allow to Rise: After placing the rolls in the skillet, cover and let them rise for 1 to 1.5 hours until doubled in size.
- Bake and Top: Bake as instructed and don’t forget to add the delicious blueberry topping!
Ingredients
Overnight Dough (See notes for quicker method)
- 2¾ cups (340 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ½ teaspoon kosher salt
- ¾ cup (180 g) whole milk
- 3 tablespoons unsalted butter
- 2¼ teaspoons instant yeast
- 1 large egg, room temperature
Blueberry Lemon Filling
- ¾ cup (110 g) fresh blueberries
- ¾ cup lemon curd
Blueberry Topping
- 1½ cups (220 g) fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- ½ teaspoon lemon zest
Instructions
Dough
Combine Dry Ingredients:
In a large bowl, add 2¾ cups (340 g) all-purpose flour, ¼ cup (50 g) granulated sugar, and ½ teaspoon kosher salt.
Whisk to combine and set aside.
Prepare Wet Ingredients:
In a microwave-safe bowl, add 3 tablespoons unsalted butter and ¾ cup (180 g) whole milk.
Heat in the microwave until the butter is melted and the mixture reaches about 110°F (43°C).
Mix Dough:
Pour the milk mixture into the bowl of a stand mixer fitted with the dough hook.
Add 2¼ teaspoons instant yeast and mix on low until dissolved.
Add 1 large egg and the flour mixture. Mix to combine.
Knead Dough:
Continue mixing until the dough comes together.
Knead on medium-low speed for 2 more minutes, or until smooth.
If the dough is too sticky, add a little more flour; if too dry, add a bit of water.
Overnight Rise:
Transfer the dough to a greased bowl and cover with plastic wrap.
Place the bowl in the refrigerator overnight.*
Next Day Preparation:
Remove the bowl from the refrigerator and let the dough rest at room temperature for about 1 hour.
Blueberry Lemon Filling
Roll Out Dough:
Transfer the rested dough to a lightly floured surface.
Roll it out into a rectangle approximately 8×14 inches (20×35 cm).
Add Filling:
Spread ¾ cup lemon curd over the dough, leaving a ½-inch (1.25 cm) border around the edges.
Sprinkle ¾ cup (110 g) fresh blueberries over the lemon curd.
Form Rolls:
Starting from the long edge, roll the dough up tightly.
Using a sharp knife, cut the log into 12 even rolls.
Arrange in Skillet:
Place the rolls in a 10-inch (25 cm) oven-safe skillet.
Cover and let them rise in a warm place for about 1 hour, or until doubled in size.
Bake:
Preheat the oven to 375°F (190°C).
Bake the rolls for 25-28 minutes, or until lightly browned.
Remove from the oven and let them cool slightly while you prepare the blueberry sauce.
Blueberry Topping
Cook Blueberries:
In a medium saucepan over medium heat, combine 1½ cups (220 g) fresh blueberries, 2 tablespoons granulated sugar, and 1 tablespoon brown sugar.
Stir until the sugar dissolves and the blueberries begin to pop.
Thicken Sauce:
In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water until smooth.
Pour the cornstarch mixture into the blueberry mixture.
Stir continuously until the sauce thickens.
Add Lemon Zest:
Stir in ½ teaspoon lemon zest to enhance the flavor.
Top Rolls:
Pour the warm blueberry sauce over the baked rolls.
Serve warm and enjoy!
Enjoy these soft and flavorful Blueberry Lemon Skillet Rolls—a delightful addition to any meal or a special treat on their own!
