Lemon Ricotta Cinnamon Rolls with Honey Glaze

Ingredients:

For the dough:

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

For the filling:

• 8 ounces ricotta cheese
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup confectioners' sugar

For the honey glaze:

• 1 cup honey
• 1 tablespoon heavy cream

Instructions:

1. In a large mixing bowl, combine flour, salt, sugar, and yeast.

2. Gradually add warm water to dry ingredients; mix until a shaggy dough forms.

3. Add melted butter and knead for 10 minutes, until dough is smooth and elastic.

4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. Roll out risen dough into a 9x14-inch rectangle.

7. In a small bowl, mix together ricotta cheese, lemon juice, sugar, vanilla extract, and confectioners' sugar.

8. Spread the ricotta mixture evenly over the dough, leaving a 1-inch border around the edges.

9. Roll up the dough tightly into a log shape. Cut into 12 equal pieces.

10. Place rolls on prepared baking sheet, leaving about 1 inch of space between each roll.

11. Bake for 18-20 minutes or until golden brown.

12. While rolls are baking, prepare honey glaze by whisking together honey and heavy cream in a small bowl.

13. Remove baked rolls from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

14. Drizzle warm rolls with honey glaze and serve immediately.