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Skillet Raspberry-White Chocolate Pull-Apart Rolls
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5 from 4 votes

Skillet Raspberry-White Chocolate Pull-Apart Rolls

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. 
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
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


  • 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.
  • 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.
  • 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.
  • 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.