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Blueberry Lemon Ricotta Sweet Rolls. The perfect brunch roll for the spring and summer months ahead. Soft buttery dough swirled with sweet blueberry jam and baked with a sticky honey butter glaze that allows each roll to become a little caramelized and sticky on top. Each sticky sweet roll is frosted with a light, creamy, whipped ricotta icing. There’s nothing not to love about these lemony blueberry rolls, they’re better than the bakery.

forward facing photo of blueberry rolls with multiple rolls in photo

When I say I worked weeks on these, I really do mean it. I first attempted these rolls (or buns) over a couple of weeks ago, before I left for the east coast portion of the book tour. I wasn’t happy with the recipe, so I had to put a pin in it for when I returned.

When I returned I started off with these as my first recipe back in the kitchen. And yet again, I still wasn’t happy. It took me 3 more failed attempts to finally come to this recipe, which is crazy seeing as the recipe itself is not very difficult!

But that’s my process, these needed to evolve with each failed attempt. I started with a straight lemon roll and ended with a sweet, sticky blueberry roll instead. And I’m finally so excited to share these! Thankfully, just in time for Easter Sunday.

Here are the details

These are not your typical sweet roll. I wanted them to be extra soft, hinted with lemon, and full of blueberries.

To make the dough, simply mix flour with a bit of instant yeast, a touch of cardamom, and a pinch of salt. Add warm milk, eggs, salted butter, and some lemon zest. Then mix until smooth and let the dough rise until it doubles in size, usually about an hour.

rolls before baking without honey glaze added yet

Once the dough has doubled in size, roll the dough out, spread it with a small amount of butter, then top with a thick, high-quality blueberry jam. You want the jam not to be runny. I used a runny jam during one of my trials and it just made the rolls really difficult to roll. Still delicious once baked, but trickier to work with.

Add lots of fresh lemon zest, then roll the dough up into a log, cut into rolls, and place each roll into a muffin/cupcake pan cup. Using a muffin pan allows the rolls to roll nicely and get really big in the oven. They come out more bakery-like.

rolls before baking with honey glaze on top

Make the honey butter glaze while the rolls rise.

This is just honey and butter boiled together. I brushed it over each roll before baking. The glaze helps the roll caramelize in the oven and gives them a bit of a sticky bun feel and taste, which I love.

While the rolls bake

Whip the ricotta into cream. Most lemon rolls are served with a cream cheese frosting, but I wanted to switch it up. Take ricotta cheese and whip it in the food processor until creamy, then add powdered sugar and a splash of vanilla.

Simple, simple and so creamy.

Note: If you don’t have a food processor, I would recommend topping with whipped cream or whipped cream cheese. Either would also be good!

I love to enjoy the rolls, warm out of the oven. And to be completely honest, they really don’t even need the icing. But of course, I also have to say that the icing makes them better. Just a touch more special, which if you’re serving these for Easter, is perfect!

overhead photo Blueberry Lemon Ricotta Sweet Rolls with multiple rolls in photo

Looking for other brunch recipes? Here are some favorites:

Bakery Blueberry Vanilla Crunch Muffins

Berry and Cream Cheese Croissant French Toast Bake

Blackberry Lavender White Chocolate Scones

Baked Blackberry Ricotta French Toast

Lastly, if you make these Blueberry Lemon Ricotta Sweet Rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest
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