Cast Iron Lemon-Blueberry Cinnamon Rolls

Dough Ingredients

1 cup whole milk
1/2 cup sugar
1-1/2 teaspoons salt
4-1/2 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water (90-110°F)
2 eggs, room temperature
6 cups all-purpose flour, sifted
4 tablespoons unsalted butter, melted

Filling Ingredients

1 cup granulated sugar
zest of 1 lemon
1 teaspoon ground cinnamon
1 cup prepared lemon curd, divided
2 cups fresh blueberries

Frosting Ingredients

1/2 cup salted butter, at room temperature
4 oz. cream cheese, at room temperature
2 cups confectioners’ sugar
1 tablespoon lemon juice
zest of 1 lemon

Cook’s tip: 10 inch cast iron skillets have a 9-inch base and measure 10 inches across the top. If you don’t have two 10-inch skillets in which to bake these rolls, you can use two 9-inch round cake pans instead.

Dough Instructions

Heat the milk, 1/2 cup sugar and salt in a saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of the pan. Remove from heat and let cool to lukewarm.

Meanwhile, dissolve yeast and 1 teaspoon sugar in very warm water (90°F to 110°F) in the bowl of a standing mixer (or a large bowl if you don’t have a stand mixer). Stir the mixture with the paddle attachment or a wooden spoon until well blended. Let stand for 5 minutes or until the mixture foams and bubbles.

Beat the eggs into the yeast mixture. Stir in the lukewarm milk. Switch to the dough hook, then add in flour a little at a time until a shaggy dough forms. Mix in the melted butter then add in more flour until the dough is elastic and pulls away from the sides of the mixer. Note: You may not have to use all the flour; don't add so much flour that the dough doesn't stick to your hands.

Set a timer and mix with the dough hook for 5 minutes. If you are kneading by hand, work the dough on a lightly floured surface for 5 minutes.

Place the dough in a buttered bowl and turn it over to coat the entire surface. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled.

Punch down dough and turnout onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to roughly 15x12-inch rectangles.

Filling Instructions

Mix the granulated sugar and lemon zest in a small bowl. Mix together with your fingertips to distribute the zest throughout the sugar, and to disperse the oils from the peel. Mix in the cinnamon.

Evenly spread 1/2 cup of the prepared lemon curd onto the rolled dough. Sprinkle on half of the sugar mixture (Image 1). Scatter 1 cup of blueberries across the dough (Image 2). Starting at a long end, carefully roll up the dough. Cut the dough into 12 buns using light sawing motions with a serrated knife (Image 3). Repeat the process with the remaining dough and filling ingredients.

Coat two 10-inch cast iron skillets with cooking spray. Place 12 slices in each skillet, not quite touching. Cover and let rise for about 45 minutes or until doubled.

Meanwhile, preheat the oven to 375°.

Bake rolls for 22-26 minutes or until golden on top. Keep a close eye on them so they don’t over-bake! Remove from the oven and let cool for 10 minutes before frosting.

Frosting Instructions

Beat the butter and cream cheese together in the bowl of an electric mixer. Mix in the confectioners’ sugar until just combined. Add the lemon juice and zest. Beat on high speed until light and fluffy. Spread over the warm cinnamon rolls in the pans. The frosting will melt slightly creating a glaze. While these rolls are delicious anytime, they're best enjoyed warm.