Go Back
–+ servings
ricotta cheese cinnamon rolls with custard filling

Ricotta Cinnamon Rolls with Sweet Custard Filling

All Purpose Veggies
No ratings yet
Pin it Print it
Prep Time 3 hours
Cook Time 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls
Calories 270 kcal

Equipment

Ingredients
 
 

Bread Dough

  • 4 cups bread flour , (480g) pre-sifted and leveled*
  • 3 Tbsp sugar
  • 2 tsp instant yeast
  • 1 tsp salt
  • 15 oz full fat ricotta cheese , (425g)
  • 1 large egg
  • 2 Tbsp water , or milk of choice
  • ¼ cup butter , (57g) softened to room temperature

Filling (pick and use ONE of the following)

Simple Deco Idea

Instructions
 

  • Mix all the dry ingredients (bread flour, instant yeast, sugar, salt) in the bowl of the stand mixer.
    how to make ricotta cinnamon rolls - allpurposeveggies
  • Add the ricotta cheese, egg and water.
  • Start to knead the dough at a low setting (speed 2). Once all the dry ingredients come together, add the room temperature butter.
  • Note: More water or flour may be needed depending on the protein content of the flour, the water content in the ricotta cheese, as well as the humidity and temperature of the kitchen. If adding additional water or flour, be sure to add one tablespoon at a time, just until the dry ingredients are no longer visible.
  • Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a slightly sticky, but still a stretchy-supple dough.
  • Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
  • Let rise until doubled, about 60-90 minutes**
  • While the dough rises, prepare the filling by preparing the filling ingredients (either the custard or sugar filling NOT both). Set aside.
  • When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle, about 18 x 10 inches in size.
  • Spread the filling mixture evenly over the dough
  • Starting from the end, shape the dough into a roll. Pinch the seams to seal.
  • Use a string or dental floss to cut the rolled up dough into individual rolls.
    Note: For wider, dome-shaped rolls like the ones in the photos, cut log into 16 rolls and arrange them 1 inch apart on a half-sized (8"x13") sheet pan. For regular tall cinnamon rolls with straight sides, divide into 12 rolls and use a 9" x 12" rectangular pan or a quarter sheet pan, and space them half-inch apart so that they're almost touching.
  • Line the baking pan with parchment paper. A well-greased pan will also work.
  • Place the individual rolls on a parchment-lined baking pan, swirl side up, and about ¾ inches apart
  • Let the rolls rise again for about 30 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
  • Bake the rolls for 15-20 minutes until golden brown
  • Use a sieve to dust powdered sugar on top. Alternatively, top with a scoop of ricotta cheese, a sprinkle of pistachio nuts. Drizzle with honey.
  • Enjoy!
    Sweet Ricotta Cinnamon Rolls with Pistachio Whipped Cream

Notes

*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. 
***It's best if the bowl is put in a warm place, for example, inside a microwave oven with a bowl of hot water set next to the bowl.

Nutrition

Calories: 270kcalCarbohydrates: 38gProtein: 10gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 44mgSodium: 262mgPotassium: 105mgFiber: 2gSugar: 3gVitamin A: 299IUVitamin C: 0.01mgVitamin D: 0.2µgCalcium: 84mgIron: 1mgZinc: 1mg***Net Carbs: 36g
Keyword bread, ricotta, yeasted
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!