Blackberry Skillet Overnight Buns (Bread Machine)

picture of blackberry buns in a skillet


This recipe for blackberry skillet overnight buns was originally published on The Culinary Jumble.

There’s something fundamentally awesome about overnight buns. You wake up in the morning and there you have it: buns already made with the tiresome hard work long behind you. The only thing left to do is pop them in the oven and then devour them.


picture of blackberry buns in a skillet


My other secret love is skillets. Pretty much anything can be cooked or baked in a skillet. Along with these blackberry skillet overnight buns I’ve also put it to good use making focaccia bread and giant cinnamon buns. It’s also great for stews.


picture of blackberry buns in a skillet


Apart from being baked in a skillet, these are just regular overnight buns. I used blackberries in mine but any fruit would work. 



Blackberry Skillet Overnight Buns (Bread Machine)

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 buns


Blackberry Filling

  • 200g (7 oz) blackberries (fresh or frozen)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar

Dough (see note 1)

  • 250ml (1 cup) milk
  • 1 egg
  • 50g (3½ tbs) butter (chopped)
  • 1 tablespoon olive oil
  • 400-450g (3⅓ - 3¾ cups) spelt flour (see note 2)
  • 4 tablespoons sugar
  • 7g (2 tsp) dried yeast (see note 3)
  • pinch of salt


  • icing sugar (as much as needed)
  • 1 tablespoon water



  • In a pan, heat the blackberries, vanilla, and sugar together.
  • Cook on a medium heat for around 20 minutes until the sauce has thickened and the berries are nice and soft. Set to one side, and allow to cool completely.


    Bread Machine:

    • Add the milk, egg, butter and olive oil to your bread machine pan. Then add 400g (3⅓ cups) of flour, and the remaining dough ingredients, taking care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
    • On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

    Stand Mixer:

    • Add the milk, egg, butter and olive oil to your stand mixer, and mix together. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
    • Add 420g (3½ cups) of flour, and the remaining ingredients. The dough should be sticky, but add as much flour as needed, a little at a time. Be careful: too much flour will result in dry bread.
    • Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
    • Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
    • When the dough is ready, knock it back, and on a floured surface, form into a rough ball.


    • Roll the dough out into a long rectangular shape with the shorter sides about half the length of the longer sides. Have the shorter length towards you. Most methods for making buns usually state that you should roll the long side; however, this time, I wanted super thick buns and did it this way for that reason.
    • Spread the blackberry mixture all over the dough, leaving approximately a 1cm edge all the way round.
    • Very carefully, roll up from the edge facing you, as tight as you can, until you have a fat roll. Place the seam facing down. Slice into 6 or 8 buns.
    • Grease a fairly small skillet or baking dish. Place the buns very close to each other. There should be space for all of them to fit in but it will be a squeeze. This forces the bread to rise up rather than spread out, resulting in higher buns.
    • Overnight buns: cover the buns with clingfilm, and place in the fridge. In the morning, pre-heat the oven to 200°C / 400℃ and allow the buns to come up to room temperature (I usually sit the dish on top of my oven as it's heating up).
    • If baking immediately: pre-heat the oven to 200°C / 400℃. Cover the buns with a tea-towel, and leave them to rest for around 30 minutes.
    • Bake for around 20 minutes. Don't be alarmed if some of them really pop up and the blackberries ooze out - it's all part of the charm. The buns are ready when they are a nice golden brown colour on top.
    • Remove from the oven and allow to cool for a while.


    • Mix one tablespoon of water with just enough icing sugar to make a runny drizzle.
    • Dollop it all over the buns and serve while they are still warm. Enjoy!


    1. I have made the dough using both a stand mixer and bread machine with identical results. I have not made the dough by hand, but I see no reason why you couldn't do so!
    2. You can use spelt or regular flour for this recipe (just use the same amount).
    3. In Sweden we have something called dried yeast. It is used both in warm liquid and allowed to proof, and it is also added directly to flour. I am aware that the US has two options for dried yeast, and I believe dry active yeast is the most similar to our dried yeast.
    I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
    In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
    Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 



    Blackberry Skillet Overnight Buns (Bread Machine)

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