Description
Fluffy sweet rolls with lemon-infused dough, creamy ricotta filling, and juicy blueberries, finished with a tangy lemon glaze.
Ingredients
Scale
- Dough:
- 3 1/2 cups flour
- 1/4 cup sugar
- 1 packet yeast,
- 1 tsp salt
- 1/2 cup warm milk
- 1/4 cup lemon juice
- 2 eggs
- 1/3 cup butter
- 1 tbsp lemon zest
- Filling:
- 1 1/2 cups ricotta
- 1/3 cup sugar
- 1 egg yolk
- 2 tbsp cornstarch
- 1 tsp vanilla
- 1 1/2 cups blueberries
- Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Make dough: Mix dry ingredients, add wet ingredients, knead 10 minutes, let rise 1.5 hours
- Prepare filling: Blend ricotta, sugar, egg yolk, cornstarch and vanilla
- Assemble: Roll dough, spread filling, add blueberries, roll up, slice into 12 rolls
- Bake: 350°F (175°C) for 25-30 minutes until golden
- Glaze: Mix powdered sugar and lemon juice, drizzle over cooled rolls
Notes
- For overnight option: Refrigerate shaped rolls before final rise
- Use whole milk ricotta for best texture
- Fresh or frozen blueberries both work
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 50g
- Fiber: undefined
- Protein: 8g
- Cholesterol: undefined