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Blueberry Lemon Ricotta Sweet Rolls

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Blueberry Lemon Ricotta Sweet Rolls are soft and fluffy yeast rolls swirled with a creamy ricotta filling, juicy blueberries, and bright lemon zest, topped with a tangy lemon glaze. These rolls are perfect for brunch or a fresh twist on classic cinnamon rolls.

Ingredients

Scale
  • For the dough:
  • 3/4 cup warm milk (about 110°F)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 tsp salt
  • 2 3/4 to 3 cups all-purpose flour
  • For the filling:
  • 3/4 cup ricotta cheese
  • 1/4 cup powdered sugar
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • For the glaze:
  • 1 cup powdered sugar
  • 23 tbsp lemon juice
  • 1 tsp lemon zest

Instructions

  1. In a bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
  2. Mix in sugar, melted butter, egg, and salt. Add flour gradually until a soft dough forms.
  3. Knead dough on a lightly floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
  4. In a small bowl, combine ricotta, powdered sugar, lemon zest, and vanilla. Set aside.
  5. Roll out dough into a 14×10 inch rectangle. Spread ricotta filling evenly, leaving a small border. Sprinkle blueberries over the top.
  6. Tightly roll up the dough from the long side and slice into 9–12 rolls. Place in a greased 9×13-inch baking dish.
  7. Cover and let rise for 30–40 minutes. Preheat oven to 350°F (175°C).
  8. Bake rolls for 25–30 minutes, until golden and cooked through.
  9. Whisk together glaze ingredients and drizzle over warm rolls before serving.

Notes

  • Use full-fat ricotta for the creamiest filling.
  • Chilling the dough for 15 minutes before slicing helps cleaner cuts.
  • These rolls can be prepped the night before and baked in the morning.
  • Add a touch of cinnamon or cardamom for a spiced variation.

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