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Lemon Ricotta Cinnamon Rolls with Blueberry Jam Filling

2023-02-15 - Written by: Sophia J. Wellington

Breakfast Brunch Pastries Lemon Ricotta

Lemon Ricotta Cinnamon Rolls with Blueberry Jam Filling

A creative twist on traditional cinnamon rolls, featuring a lemon ricotta dough and a sweet blueberry jam filling.

Lemon Ricotta Cinnamon Rolls with Blueberry Jam Filling

Servings: 12-15 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 large eggs
  • 2 teaspoons grated lemon zest
  • 1 cup ricotta cheese
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt

For the filling:

  • 1/2 cup blueberry jam
  • 1 tablespoon confectioners' sugar

Instructions:

  1. Make the dough: In a small bowl, combine warm milk and yeast. Stir to dissolve, then let sit for 5 minutes until frothy.

  2. Add granulated sugar, eggs, lemon zest, ricotta cheese, flour, and salt to a large mixing bowl. Mix on low speed with a stand mixer or by hand until the dough comes together in a shaggy mass.

  3. Knead the dough: Using a stand mixer with a dough hook attachment, knead for 5 minutes at medium-low speed (Level 2-3). If kneading by hand, do so on a lightly floured surface for about 10-12 minutes until smooth and elastic.

  4. First rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place (around 75°F to 80°F) for 1 hour, or until it has doubled in size.

  5. Prepare the filling: Mix blueberry jam and confectioners' sugar in a small bowl until smooth.

  6. On a lightly floured surface, roll out the dough to about 1/4-inch thickness (approximately 12x16 inches). Spread the blueberry jam mixture evenly over the center of the dough, leaving a 1-inch border on both sides.

  7. Roll the dough: Starting from one of the long edges, begin rolling the dough into a tight log. Cut into 12-15 equal pieces.

  8. Second rise: Place the rolls in a greased baking dish or directly onto a parchment-lined baking sheet, leaving about 1 inch between each roll. Cover with plastic wrap and let rise for another 30 minutes to an hour.

  9. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 18-22 minutes, until golden brown.

  10. Cool and serve: Allow the rolls to cool on a wire rack for at least 10-15 minutes before serving warm or at room temperature.

Note: This recipe is a creative combination of traditional cinnamon roll dough with the addition of lemon ricotta cheese and blueberry jam filling. It's perfect for breakfast, brunch, or as an afternoon treat. Enjoy!