Blueberry Sweet Rolls With Whipped Lemon Ricotta

12 Pieces
2 hr 20 min

These blueberry sweet rolls are the perfect summery breakfast option and are topped with creamy whipped lemon ricotta – perfect for anyone who is not into super sweet glazes! With real blueberries bursting throughout the rolls and flecks of lemon zest mixed into the whipped ricotta, you will be in heaven as you enjoy one of these on a sunny morning with a cup of coffee! The whipped ricotta might sound fancy, but it is super easy to whip up! All you need are four simple ingredients and a bit of willpower to not devour this whipped topping before putting it on your warm, gooey blueberry sweet rolls!

Blueberry Sweet Rolls With Whipped Lemon Ricotta

Recipe details

  • 12  Pieces
  • Prep time: 2 Hours Cook time: 20 Minutes Total time: 2 hr 20 min
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Ingredients

FOR THE SWEET ROLLS

  • 1 cup warm whole milk (95°F to 110°F)
  • One ¼ oz packet of active dry yeast
  • 2 tbsp granulated sugar
  • 3 tbsp unsalted butter (room temperature)
  • 1 large egg
  • 3 cups all-purpose flour (plus more for rolling)
  • 1 tsp salt

FOR THE BLUEBERRY FILLING

  • 1 cup frozen blueberries
  • ⅓ cup granulated sugar
  • 1 tbsp cornstarch or arrowroot starch

FOR THE WHIPPED LEMON RICOTTA

  • 8 oz whole milk ricotta
  • ½ cup powdered sugar
  • 2 tsp vanilla extract or vanilla bean paste
  • Zest of one lemon

Instructions

FOR THE SWEET ROLLS AND BLUEBERRY FILLING

In a stand mixer fitted with the dough hook, combine the warm milk, yeast, sugar, butter and egg. Gradually mix in the flour and salt on low speed until incorporated (about 5 minutes). Increase speed to medium and beat until the dough is smooth, elastic and slightly sticky (about 3 minutes).
Transfer dough to a medium bowl lightly sprayed with cooking spray. Cover with plastic wrap and let rise in warm area until doubled in size, about 1 hour. Meanwhile, in a small saucepan, combine the blueberries, sugar and cornstarch.
Meanwhile, in a small saucepan, combine the blueberries, sugar and cornstarch. Cook over medium-high heat, stirring often, as the berries break down and release their liquid. Bring to a boil, stirring constantly, until the liquid thickens and is syrupy (about 3-4 minutes). Transfer to a bowl and chill for 30 minutes, or until completely cooled.
Lightly spray a 9×13 inch pan.
Punch down the dough to release the air and transfer to a lightly floured surface. Roll dough into a 12×18 inch rectangle, dusting with flour if needed to prevent sticking.
Using a spatula, spread the blueberry filling over the dough, leaving a ½ inch border. Starting on the short side, roll up the dough tightly away from you to make a 12-inch long roll. Using a sharp knife, cut the dough into 12 one inch thick slices. Place them cut side up in prepared baking pan and cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 minutes.
Preheat oven to 350°F. Bake the rolls until lightly browned, about 18-20 minutes.

FOR THE WHIPPED LEMON RICOTTA

In the bowl of a food processor, blend the ricotta cheese until smooth and creamy (about 2 minutes).
Add in the powdered sugar, vanilla and lemon zest. Blend until combined.
Top your warm rolls with the whipped lemon ricotta and serve!

Tips

  • You can store leftovers in the refrigerator for 3-5 days in an airtight container. Rolls can also be frozen unfrosted and then reheated.
  • If you do not like ricotta cheese, substitute with cream cheese instead!

Amy Manes
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