Blueberry Lemon Ricotta Sweet Rolls

Blueberry Lemon Ricotta Sweet Rolls are soft, fluffy, and bursting with juicy blueberries, bright lemon zest, and a creamy ricotta filling—all rolled up in tender sweet dough and finished with a lemon glaze. These rolls are a fruity, fresh twist on classic cinnamon rolls, perfect for breakfast, brunch, or a sweet afternoon treat.

Why You’ll Love This Recipe

These sweet rolls are everything you love about bakery-style pastries—light, rich, and visually stunning. The combination of sweet ricotta, tart lemon, and jammy blueberries creates an elegant, not-too-sweet filling that feels indulgent but fresh. They’re a beautiful centerpiece for special mornings and can be made ahead for easy entertaining.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Instant yeast
• Granulated sugar
• Salt
• Whole milk, warmed
• Unsalted butter, melted
• Eggs

For the filling:

• Whole milk ricotta cheese
• Powdered sugar
• Lemon zest
• Vanilla extract
• Fresh or frozen blueberries
• Cornstarch (optional, for thickening if using frozen blueberries)

For the lemon glaze:

• Powdered sugar
• Lemon juice
• Milk or cream (to thin if needed)
• Lemon zest (optional, for extra flavor)

directions

1. Make the dough:
   In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add eggs, melted butter, and salt. Gradually stir in flour until a soft dough forms. Knead for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place until doubled in size, about 1 hour.
2. Make the filling:
   In a small bowl, mix ricotta, powdered sugar, lemon zest, and vanilla until smooth. If using frozen blueberries, toss them in a little cornstarch to prevent excess moisture.
3. Assemble the rolls:
   Roll dough into a large rectangle on a floured surface. Spread ricotta mixture evenly across the dough, then sprinkle blueberries over the top. Gently roll into a log and slice into 12 even rolls.
4. Second rise:
   Place rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes until puffy.
5. Bake:
   Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes or until golden brown and cooked through.
6. Glaze and serve:
   Mix lemon juice and powdered sugar to form a smooth glaze. Drizzle over slightly cooled rolls and sprinkle with lemon zest if desired. Serve warm.

Servings and timing

Serves: 12
Prep time: 25 minutes
Rise time: 1 hour 30 minutes
Bake time: 25–30 minutes
Total time: approx. 2.5 hours

Variations

• Use blackberries or raspberries instead of blueberries.
• Add a swirl of lemon curd before rolling up for extra tang.
• Swap ricotta for cream cheese for a richer filling.
• Add chopped nuts like almonds or pistachios for crunch.
• Make mini rolls in muffin tins for a grab-and-go version.

storage/reheating

Store rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat in the microwave for 15–20 seconds or in a 300°F (150°C) oven until warmed through. You can also freeze unglazed rolls for up to 2 months.

FAQs

Can I use frozen blueberries?

Yes! Use them straight from the freezer and toss with cornstarch to absorb excess moisture.

Is ricotta cheese sweet?

Ricotta is mildly creamy and neutral. It pairs beautifully with powdered sugar and lemon to create a light, sweet filling.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temp before rolling out.

What’s the texture of the rolls?

They’re soft, fluffy, and moist with a creamy center and juicy bursts of blueberry.

Can I make these dairy-free?

Substitute plant-based milk, vegan butter, and dairy-free ricotta alternatives.

Do I need to glaze them?

No, but the lemon glaze adds extra flavor and a lovely finish.

Can I freeze these?

Yes. Freeze baked, unglazed rolls in an airtight container. Thaw overnight and reheat before glazing.

Do I have to use lemon zest?

Lemon zest adds brightness and flavor. You can skip it, but the rolls may taste less vibrant.

Can I make them in a stand mixer?

Yes. Use the dough hook for kneading and beat the filling with the paddle attachment.

What type of yeast should I use?

Instant or rapid-rise yeast works best. If using active dry yeast, bloom it in warm milk with sugar before mixing.

Conclusion

Blueberry Lemon Ricotta Sweet Rolls are the perfect blend of soft, sweet dough and tangy, creamy filling. Whether you’re hosting brunch, baking for a special occasion, or just treating yourself, these rolls are a bakery-style delight that will brighten any day. Easy to make and even easier to love, they’re sure to become a new favorite.

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