The ricotta cinnamon rolls are an irresistible variation of the classic cinnamon rolls: soft, fragrant, and filled with a creamy and delicate ricotta, lemon, raisin, and aromatic filling. The result is a delicious and enveloping dessert, ideal for a special breakfast, a homemade snack, or to surprise guests with something simple yet truly unique. The cinnamon perfectly blends with the sweetness of ricotta, creating an aroma that captivates already during cooking. An easy recipe, made of gestures that feel like home, perfect for those who love soft and flavorful leavened goods.
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2/3 cup milk
- 3 1/2 tbsp butter
- 1 egg
- 0.4 oz fresh yeast
- ground cinnamon
- 10 1/2 oz ricotta cheese
- 1/2 cup sugar
- 1/4 cup raisins
- lemon zest
- vanilla
- rum flavoring
- 2/3 cup powdered sugar
- lemon juice
Steps
For the preparation of the Ricotta Cinnamon Rolls, watch the video HERE.
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Prepare the dough: In a bowl, combine flour, yeast, egg, cinnamon, softened butter, and warm milk.
Knead for about 10 minutes, until a smooth and elastic dough is obtained. Transfer the dough to the work surface and form a ball
place it in a lightly greased bowl. Cover and let it rise until doubled in size
Prepare the ricotta cream: In a bowl, mix ricotta, sugar, lemon zest,
Add raisins, rum flavoring, and vanilla. Mix well until creamy and homogeneous. Set aside.
After rising, transfer the dough to the work surface and roll it out into a rectangle.
Spread the ricotta cream over it, covering the entire surface. Roll the dough starting from the long side.
Spread the ricotta cream over it, covering the entire surface. Roll the dough starting from the long side. Cut the roll into slices about 1 1/4 to 1 1/2 inches thick.
Place the rolls in a baking tray lined with parchment paper, leaving some space between them. Cover and let rise for another hour. After the time is up, uncover the tray and bake the cinnamon rolls at 350°F for 40-50 minutes until golden.
Mix powdered sugar and lemon juice to obtain a smooth glaze. Drizzle it over the warm cinnamon rolls. For an even softer result, use well-drained ricotta and don’t overdo the moisture in the filling
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Storage:
Ricotta cinnamon rolls remain soft for 2-3 days at room temperature, covered with plastic wrap or in an airtight container.
You can also store them in the refrigerator for up to 4 days, especially to keep the ricotta filling fresher. Before enjoying, warm them slightly to make them soft again.
They are also freezable: place them already cooked and cooled in food bags and freeze for up to 2 months. Thaw at room temperature or warm in the oven for a few minutes.
