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Lemon Ricotta Stuffed Cinnamon Rolls

2023-02-20 - Written by: Emily J. Miller

breakfast dessert cinnamon lemon

Lemon Ricotta Stuffed Cinnamon Rolls

A sweet and tangy twist on traditional cinnamon rolls, filled with a lemon ricotta filling.

Lemon Ricotta Stuffed Cinnamon Rolls

Servings: 8-10 rolls

Ingredients:

  • 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, beaten
  • 1 teaspoon ground cinnamon
  • 1 cup lemon ricotta filling (see below)
  • Confectioners' sugar, for dusting

Lemon Ricotta Filling:

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

Instructions:

  1. In a small bowl, combine the warm milk and yeast. Stir to dissolve the yeast, then let it sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, whisk together the flour, sugar, and salt.
  3. Add the melted butter, egg, and yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic.
  5. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
  6. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  7. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.
  8. Spread the lemon ricotta filling evenly over the center of the dough, leaving a 1-inch border around the edges.
  9. Fold the long sides of the dough over the filling, then roll the dough into a tight log.
  10. Cut the log into 8-10 equal pieces and place them on the prepared baking sheet, leaving about 1 inch of space between each roll.
  11. Bake for 18-20 minutes, or until golden brown.
  12. While the rolls are still warm, drizzle with a glaze made from powdered sugar and lemon juice (see below).
  13. Let the rolls cool for 5 minutes before serving.

Lemon Ricotta Filling Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice

Combine the powdered sugar and lemon juice in a small bowl, stirring until smooth. Adjust the consistency as needed by adding more powdered sugar or lemon juice.