Blueberry Lemon Ricotta Sweet Rolls
Not your usual sweet roll...extra soft, hinted with lemon and full of blueberries...a touch more special!
Servings: 12 rolls
Calories: 459kcal
Ingredients
- 2 1/2 teaspoons active dry yeast
- 1 cup whole milk, warm
- 2 tablespoons honey
- 3 1/2 - 4 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon cardamom
- 1/2 teaspoon kosher salt
- 3 large eggs, at room temperature
- 6 tablespoons salted butter, melted
- 2-3 tablespoons lemon zest
- 4 tablespoons salted butter at room temperature, plus more for greasing
- 1 jar (8 ounce) high-quality thick blueberry jam
- 1/4 cup honey
Ricotta Icing
- 1 cup whole milk ricotta cheese, at room temperature
- 1-2 cups powdered sugar
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
Instructions
- 1. To make the dough. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add 3 ½ cups flour, the cardamom, salt, eggs, melted butter, and 1 tablespoon lemon zest. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.2. Cover the bowl and let sit at room temperature for 1 hour or until the dough has doubled in size. 3. Preheat the oven to 350° F. Butter a 12-cup muffin pan. 4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread 2 tablespoons softened butter evenly over the dough. Spread over the jam, then sprinkle the lemon zest. Starting with the long edge closest to you, carefully roll the dough into a log, it's going to be a little messy. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut the log into 12-16 rolls. Place the rolls in the prepared baking dish, they should just fit, but it's ok if they seem slightly big. Cover and let rise 10 minutes.5. Meanwhile, melt together the honey and 2 tablespoons butter. Bring to a boil, cook 1 minute, then remove from the heat. Brush/drizzle the honey over each roll. Bake the rolls for 20 to 25 minutes, or until golden brown. Watch towards the end to make sure they are not getting too dark on top. 6. To make the icing, whip the ricotta in a food processor until creamy. Add the powdered sugar and lemon zest, then gently pulse until just combined. If the icing is runny, add additional powdered sugar. 7. Spread the icing over the warm rolls. Serve warm and enjoy!
Notes
Overnight Rising: Cover the rolls and transfer to the fridge to rise overnight. In the morning, remove the rolls from the fridge and let them come to room temp while the oven preheats. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Trouble Cutting Rolls: if you're log of dough is very warm, chill it in the fridge or freezer for 20 minutes, before cutting into rolls.
Nutrition
Calories: 459kcal