If you’ve ever yearned for a breakfast or brunch treat that’s both comforting and exciting, you’re in the right place. Imagine biting into a soft, fluffy roll infused with bright lemon zest and sweet blueberry jam, all topped with a luscious ricotta icing that melts on your tongue. These Lemon Blueberry Sweet Rolls with Ricotta Icing are exactly that—a harmonious blend of sweet, tangy, and creamy that will awaken your senses and make your mornings (or any time of day) extraordinary.
In this guide, you’ll discover how to craft these delightful rolls from scratch, even if you’re new to baking. With step-by-step instructions, expert tips, and all the ingredient details laid out for you, you’ll be ready to impress yourself and your loved ones with this irresistible treat.
Why You’ll Absolutely Love These Lemon Blueberry Sweet Rolls
Before we dive into the recipe, let’s talk about what makes these rolls truly special.
A Flavor Combo That Works Every Time
The zestiness of lemon pairs brilliantly with the sweet, fruity blueberry jam to create a vibrant filling that’s not too overpowering. The dough itself is subtly enhanced with cardamom, adding an aromatic depth you might not expect but will quickly adore. This spice gently complements the citrus and berry notes without stealing the spotlight. Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas
Texture That Will Keep You Coming Back
You’re aiming for rolls that are soft and pillowy, with just the right amount of chew. Thanks to a rich dough made with eggs, butter, and honey, these rolls have a tender crumb that feels indulgent yet light. The honey glaze baked on top adds a glossy sweetness that gives the perfect finishing touch before you slather on that ricotta icing.
Versatility for Any Occasion
These rolls aren’t just for breakfast or brunch. They’re equally suitable as an afternoon snack or a light dessert. Whether you’re hosting a weekend gathering or treating yourself on a quiet morning, these rolls are easy to share and sure to be a crowd-pleaser.
Ingredients for Your Lemon Blueberry Sweet Rolls: What You’ll Need
To make these delicious rolls, gather the ingredients carefully. Using fresh and high-quality items will pay off in taste and texture.
| Dough Ingredients | Filling Ingredients | Ricotta Icing Ingredients |
|---|---|---|
| 2 1/2 teaspoons active dry yeast | 4 tablespoons salted butter, softened | 1 cup whole milk ricotta cheese |
| 1 cup whole milk, warmed | 1 jar (8 ounces) thick blueberry jam | 1-2 cups powdered sugar |
| 2 tablespoons honey | 1/4 cup honey | 1 tablespoon lemon zest |
| 3 1/2 to 4 cups all-purpose flour | 2 teaspoons vanilla extract | |
| 1/4 teaspoon ground cardamom | ||
| 1/2 teaspoon kosher salt | ||
| 3 large eggs, at room temperature | ||
| 6 tablespoons salted butter, melted | ||
| 2-3 tablespoons lemon zest |
Having these ingredients ready and measured will make the process smooth and enjoyable.
How to Make Lemon Blueberry Sweet Rolls: A Step-by-Step Guide
Let’s get you rolling—literally! Follow these detailed steps, and you’ll have homemade sweet rolls ready to savor in no time.
Step 1: Prepare the Dough
Start by waking up your yeast. Combine the warmed milk (around 110°F) with the active dry yeast and honey in a mixing bowl. Let this mixture sit for 5 to 10 minutes. You’ll know it’s ready when it becomes bubbly and fragrant—this indicates the yeast is active and will help your dough rise beautifully.
Next, add in the flour (start with 3 1/2 cups), cardamom, kosher salt, eggs, melted butter, and 1 tablespoon of lemon zest. Attach the dough hook to your stand mixer and let it work for 4 to 5 minutes until the dough comes together and is smooth. If it feels sticky, sprinkle in the remaining flour, but be cautious—too much flour can make the rolls dense instead of soft.
Step 2: Let the Dough Rise
Cover your dough with a clean kitchen towel or plastic wrap and set it in a warm spot. Allow it to rise until it doubles in size—usually about one hour. This resting time is crucial as it develops the texture and flavor of your rolls.
Step 3: Preheat the Oven and Prepare Your Pan
Set your oven to 350°F (175°C). Butter a 12-cup muffin pan well so your rolls won’t stick and will brown nicely on the edges.
Step 4: Roll Out and Fill the Dough
Lightly dust your work surface with flour and turn out the dough. Punch it down gently to release the air, then roll it into a 10 by 16-inch rectangle.
Spread the softened butter evenly over the dough, then spoon on the blueberry jam. Sprinkle the lemon zest across the jam to brighten the flavor with fresh citrus notes.
Step 5: Roll and Slice
Starting at the long edge nearest you, carefully roll the dough into a tight log. Pinch the seam closed to seal.
Using a sharp knife, cut the roll into 12 to 16 equal pieces. The size depends on your preference, but 12 yields nice, generous rolls while 16 makes smaller, daintier treats.
Place the rolls into your prepared muffin pan, arranging them snugly but not too tight. Cover and let them rise again for about 10 minutes. This brief rest helps the rolls puff up just before baking.
Step 6: Prepare the Honey Glaze
While the rolls rest, melt together the honey and 2 tablespoons of butter in a small saucepan. Bring it to a boil and let it cook for one minute to thicken slightly.
Brush this glaze generously over each roll—this will caramelize in the oven, adding a beautiful shine and subtle sweetness.
Step 7: Bake to Golden Perfection
Slide the pan into the oven and bake for 20 to 25 minutes. Keep an eye on them towards the end to ensure they don’t over-brown. You’re aiming for a golden crust with soft, pillowy insides.
Step 8: Make the Ricotta Icing
While the rolls bake, whip your ricotta cheese in a food processor or with a hand mixer until smooth and creamy.
Add powdered sugar, lemon zest, and vanilla extract. Pulse or mix gently until fully combined. If the icing is too thin for your liking, add more powdered sugar until you reach the desired thickness.
Step 9: Serve and Enjoy
Once your rolls are out of the oven and slightly cooled (but still warm), spread the ricotta icing generously over each one. The warmth helps the icing soften and soak into the rolls for maximum flavor.
Serve immediately and relish every bite!
Baking Tips & Tricks to Perfect Your Lemon Blueberry Sweet Rolls
If you want to elevate your baking experience and results, keep these expert tips in mind:
- Use Room Temperature Ingredients: Eggs, butter, and milk at room temperature mix better and help the dough rise evenly.
- Avoid Over-flouring: Adding too much flour can make your rolls tough. Add flour gradually and stop once the dough is tacky but manageable.
- Proof Your Yeast Well: If your yeast doesn’t bubble during the initial activation, it might be old or dead. Fresh yeast guarantees a great rise.
- Watch Your Oven: Ovens vary—keep a close eye after 20 minutes to avoid burning the honey glaze.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave or oven to refresh softness.
- Freezing: You can freeze the rolls either before or after baking. Wrap tightly and thaw fully before warming and icing.
Nutritional Breakdown & Serving Suggestions
If you’re mindful of nutrition or just curious, here’s a snapshot of what each roll offers:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~300 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 40g |
| Sugars | 18g |
| Protein | 6g |
These rolls provide a good balance of fats and carbs, with a modest protein boost from the eggs and ricotta.
Serving Ideas:
- Pair with a hot cup of coffee or tea to complement the citrus notes.
- Serve alongside fresh berries or fruit salad for a balanced brunch plate.
- Add a dollop of Greek yogurt or whipped cream for extra creaminess.
Frequently Asked Questions About Lemon Blueberry Sweet Rolls with Ricotta Icing
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, cover it tightly, and refrigerate overnight. The slow rise will enhance the flavor. Just bring it to room temperature before rolling out.
Can I use fresh blueberries instead of jam?
You can, but jam provides a thicker, stickier filling that stays in place while baking. If you prefer fresh berries, toss them lightly with a bit of sugar and cornstarch to prevent juices from soaking through the dough.
How long do the rolls stay fresh?
For the best taste and texture, consume within two days. Store in an airtight container at room temperature.
Is it okay to freeze these rolls?
Yes, freeze before or after baking. To freeze before baking, slice and arrange in the pan, cover, and freeze. Bake directly from frozen, adding a few minutes to the baking time. To freeze after baking, cool completely, wrap tightly, and reheat before serving.
Is the ricotta icing necessary?
While you can enjoy the rolls without icing, the ricotta adds a creamy, tangy contrast that perfectly balances the sweet and citrusy flavors of the rolls. Highly recommended!
Conclusion: Bring Joy to Your Kitchen with These Irresistible Lemon Blueberry Sweet Rolls
Now that you have everything you need—from ingredients to expert tips and a foolproof recipe—you’re ready to create a bakery-worthy treat in your own kitchen. These Lemon Blueberry Sweet Rolls with Ricotta Icing are more than just a recipe; they’re an experience of warmth, flavor, and homemade goodness.
Imagine serving these golden rolls to family or friends, watching their faces light up with delight. That feeling of sharing something special, freshly baked by your hands, is priceless.
Don’t wait—grab your ingredients and start baking today. And when you do, be sure to share your success stories and any creative twists you discover. Your perfect lemon blueberry sweet rolls are just a few steps away!
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Lemon Blueberry Sweet Rolls with Ricotta Icing: A Perfectly Sweet and Tangy Treat You Can Make at Home
- Total Time: 2 hours
- Yield: 12–16 rolls 1x
Description
- Discover how to make Lemon Blueberry Sweet Rolls with Ricotta Icing—a delicious, soft treat for any occasion.
Ingredients
- For the Dough:
- 2 1/2 teaspoons active dry yeast
- 1 cup whole milk, warmed
- 2 tablespoons honey
- 3 1/2 to 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
- For the Filling:
- 4 tablespoons salted butter, at room temperature
- 1 jar (8 ounces) thick blueberry jam
- 1/4 cup honey
- For the 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
- Prepare the Dough:
- In the bowl of a stand mixer, combine the warm milk, yeast, and honey. Let it sit for 5-10 minutes until bubbly on top.
- Add 3 1/2 cups of flour, cardamom, salt, eggs, melted butter, and 1 tablespoon of lemon zest. Use the dough hook to mix until the flour is fully incorporated, about 4-5 minutes. If the dough feels too sticky, add the remaining 1/2 cup of flour.
- Let the Dough Rise:
- Cover the bowl and allow the dough to rise at room temperature for about 1 hour, or until it has doubled in size.
- Preheat and Prepare the Pan:
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan with butter.
- Roll the Dough:
- Lightly flour your work surface and turn the dough out onto it. Punch the dough down and roll it into a 10×16-inch rectangle. Spread the softened butter evenly over the dough, followed by the blueberry jam and lemon zest.
- Starting from the long edge closest to you, carefully roll the dough into a log. Pinch the edge to seal the roll. Using a sharp knife, cut the log into 12-16 equal rolls.
- Place the rolls in the prepared muffin pan. They should fit snugly, but it’s fine if they are slightly larger. Cover and let rise for 10 minutes.
- Prepare the Honey Glaze:
- In a small saucepan, melt the honey and 2 tablespoons of butter together. Bring to a boil and cook for 1 minute, then remove from the heat.
- Brush or drizzle the honey mixture over each roll before baking.
- Bake the Rolls:
- Bake the rolls for 20-25 minutes, or until golden brown. Be sure to check toward the end to ensure the tops don’t get too dark.
- Make the Ricotta Icing:
- In a food processor, whip the ricotta cheese until smooth and creamy. Add the powdered sugar and lemon zest, and pulse gently until well combined. If the icing is too runny, add more powdered sugar to thicken it.
- Serve:
- Once the rolls are baked, spread the ricotta icing over the warm rolls. Serve immediately and enjoy!
- Details:
- These soft, sweet rolls are bursting with the flavor of blueberries and lemon, topped with a creamy ricotta icing for the perfect treat.
- Great for breakfast, brunch, or dessert, and perfect for sharing with family and friends.
- The addition of honey in the glaze and filling adds a subtle sweetness that complements the tangy ricotta icing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 12-16 rolls
- Calories: 300 kcal per serving
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