Preheat your oven to 350°F (175°C).

Unroll the refrigerated crescent roll dough on a clean surface, then pinch the seams together to form one large sheet. Spread the softened butter evenly over the dough.

In a blender, combine thawed Oregon blackberries, sugar, and vanilla extract. Blend until smooth and spread this mixture over the buttered dough.

Carefully roll the dough into a tight log, cut into 8-10 equal pieces using a sharp knife.

Place the rolled pieces in your greased cast-iron skillet, allowing space for expansion. Bake for 20-25 minutes.

Once baked, drizzle the residual blackberry filling over the warm rolls. Optionally, prepare icing with powdered sugar and milk.