Lemon Ricotta Cinnamon Rolls with Blueberry Glaze

Ingredients

For the dough:

• 1 cup 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:

• 8 ounces ricotta cheese
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, softened

For the blueberry glaze:

• 1 cup powdered sugar
• 2 tablespoons blueberry jam
• 1 tablespoon freshly squeezed lemon juice

Instructions

To make the dough:

1. In a large mixing bowl, combine the warm milk and yeast. Let it sit for 5-7 minutes until frothy.
2. Add the granulated sugar, flour, and salt to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10-12 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

To prepare the filling:

1. In a medium-sized bowl, combine the ricotta cheese, lemon zest, lemon juice, granulated sugar, cinnamon, and salt. Mix until well combined.
2. Add the softened butter to the ricotta mixture and mix until smooth.

To assemble the rolls:

1. On a floured surface, roll out the dough to a thickness of 1/4 inch (6 mm).
2. Spread the ricotta filling evenly over the dough, leaving a 1-inch border around the edges.
3. Roll the dough tightly into a log shape and cut it into 12 equal pieces.
4. Place the rolls on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll.

To bake the rolls:

1. Preheat the oven to 375°F (190°C).
2. Bake the rolls for 18-20 minutes, or until golden brown.
3. Allow the rolls to cool on a wire rack for 5-7 minutes before glazing with the blueberry glaze.

To make the blueberry glaze:

1. In a small bowl, whisk together the powdered sugar, blueberry jam, and lemon juice until smooth.
2. Drizzle the glaze over the cooled cinnamon rolls and serve.

Note: These rolls are best served fresh, but can be stored in an airtight container for up to 3 days. Reheat before serving.