Lemon Ricotta Cinnamon Rolls

Servings:

8-10 rolls

Ingredients:

For the dough:

• 1 1/2 cups warm milk (105°F to 115°F)
• 2 teaspoons active dry yeast
• 3 tablespoons granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 egg

For the filling:

• 1 cup lemon ricotta cheese (see note)
• 2 tablespoons granulated sugar
• 1 tablespoon honey
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup chopped fresh mint leaves

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Instructions:

To make the dough:

1. In a large mixing bowl, combine the warm milk and yeast. Stir to dissolve the yeast, then let it sit for 5 minutes, or until foamy.
2. Add the sugar, flour, salt, and melted butter to the bowl. Mix until a shaggy dough forms.
3. Beat in the egg, then knead the dough on a floured surface for 10-12 minutes, until smooth and elastic.

To make the filling:

1. In a medium-sized bowl, mix together the lemon ricotta cheese, granulated sugar, honey, confectioners' sugar, vanilla extract, and salt.
2. Stir in the chopped fresh mint leaves.

To assemble the rolls:

1. Roll out the dough to a thickness of about 1/4 inch (6 mm).
2. Spread the filling evenly over the dough, leaving a 1-inch border on either side.
3. Roll up the dough tightly and cut it into 8-10 equal pieces.
4. Place the rolls in a greased baking dish and let them rise for 45 minutes.

To bake the rolls:

1. Preheat your oven to 375°F (190°C).
2. Bake the rolls for 20-25 minutes, or until golden brown.

To make the glaze:

1. Whisk together the powdered sugar, softened butter, vanilla extract, and milk.
2. Drizzle over the warm cinnamon rolls.

Notes:

• To make lemon ricotta cheese, combine 1 cup heavy cream with 1 tablespoon freshly squeezed lemon juice in a bowl. Whip until stiff peaks form, then mix in 8 ounces cream cheese and 1/4 cup granulated sugar. Beat until smooth.
• If you don't have fresh mint leaves, omit them or substitute with 1 teaspoon dried mint powder.