Skillet Raspberry-White Chocolate Pull-Apart Rolls

Skillet Raspberry-White Chocolate Pull-Apart Rolls

Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins

Get the skillet out!  These fluffy, mouth-watering sweet pull-apart cream cheese and raspberry stuffed buttermilk rolls are topped with drizzles of white chocolate and fresh raspberries.  It's gorgeous enough for a special-occasion brunch but easy enough to make any weekend you please.

Course: Breakfast, Brunch
Servings: 16
Author: Kim Lange


  • 6 oz cream cheese softened (from 8-oz package)
  • 3 tablespoons plus 2 teaspoons sugar
  • 1 tablespoon seedless raspberry jam
  • 1 can 16.3 oz Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
  • 1 container 6 oz fresh raspberries
  • 1 tablespoon butter melted
  • ½ cup white vanilla baking chips


  1. Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. In medium bowl, beat cream cheese, 3 tablespoons sugar and the raspberry jam with electric mixer on medium speed until well mixed.
  2. Separate dough into 8 biscuits; split biscuits in half, making total of 16 biscuit rounds. Press each into 3-inch circle. Spoon about 1 tablespoon of the cream cheese mixture in center of each biscuit round, and top with 1 raspberry.
  3. Carefully bring sides of biscuit dough up and around filling, and firmly pinch to seal completely; shape into a ball, and place pinched end facing down in skillet. Continue for remaining biscuit rounds, arranging in skillet. Brush biscuits with melted butter; sprinkle tops with remaining 2 teaspoons sugar. Bake 30 to 35 minutes or until biscuits are golden brown on top. Cool 20 minutes.
  4. In small microwavable bowl, microwave white baking chips uncovered on Medium (50%) 1 minute 30 seconds to 2 minutes, stirring after 30 seconds, until melted and drizzling consistency. Drizzle on top of biscuits, and serve with remaining raspberries. Serve warm.

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