Ricotta Sweet Rolls Recipe Make a Delicious Treat

Ricotta Sweet Rolls on Plate

I have been trying to avoid sweets as much as possible. However, the family was hungry for a treat so I decided instead of a cake, pie or cookie that a sweet raised dough would be a safer and equally delicious option just without excess sugar. When I remembered that I still had a container of ricotta cheese in the refrigerator, I thought my ricotta sweet rolls would be the perfect choice.

My ricotta sweet rolls are not overly stuffed with that cheese like it would be springing from the center of a kolache. Instead, I used the ricotta to lightly blanket the inside of this tender dough so it left just enough of a velvety sweet cheesy texture when combined with the sugar, cinnamon and sweetened dried lemon peel.

My ricotta sweet rolls are wonderful just as they are without frosting, but you always have the option to ice them with vanilla confectioners sugar icing.

What I like to do is to store most of them in my freezer to pull out a few at a time instead of leaving them out to tempt. This method of diet control when needing something sweet has been working for me better than having them in the open, especially within easy reach.

If you’re in the mood to bake and want a treat that isn’t too rich, I definitely recommend trying my ricotta sweet rolls recipe. You also may want to try my cinnamon rolls.

Ricotta Sweet Rolls

7 to 8 cups sifted flour
1 teaspoon salt
2 cups water
2/3 cup dry powdered milk
1/2 cup sugar
1/2 cup canola oil
1/4 cup warm water
1 package of active dry yeast (1 tablespoon)
1 teaspoon of sugar
1 teaspoon vanilla extract
16 oz. container of ricotta cheese
8 oz. container of dried sweetened fruit lemon peel (optional)
1 cup of sugar (to sprinkle inside the rolled dough)
cinnamon (sprinkle as much as you like inside the rolled dough)

Ricotta Sweet Rolls in Pan

Before beginning, you want to proof your yeast. Test the water on the back of your wrist for the temperature. You want slightly warm water, but not hot like you would do for testing a baby bottle. When the temperature feels right, add the teaspoon of sugar to your water and yeast. The sugar will help the yeast to grow and bubble faster.

Add five cups of the sifted flour with the one half cups of sugar, salt, dry powdered milk, vanilla, canola oil, and the two cups of warm water in a large mixing bowl. Mix and add remaining flour gradually until the dough doesn’t feel sticky. (You may need more or less flour depending on the humidity so be aware). When it feels like the right consistency, take it to a floured surface and knead until it forms a soft dough ball.

Place in a greased bowl and cover. Let it rise near a warm spot until doubled (about 1-1/2 to 2 hours).

Punch down, then divide into two balls. Let rest 15 minutes more before rolling each piece out on a lightly floured surface. You want to form two longer strips from them.

Grease two baking pans (11-1/2″ x 8-1/2″) for the ricotta sweet rolls.

Spread half of the ricotta cheese over each rolled strip of dough before adding one half cups of the remaining sugar, dried sweetened lemon peel and cinnamon before rolling up. The secret is to roll from the smallest end of the loaf up and turn under for the best results. Place the seam side down. Repeat this step for the second loaf. Now cut each loaf into twelve pieces and place on your baking pans.

Transfer to your oven to bake at 375-degrees for about 35 minutes.

Ricotta Sweet Rolls
I used the ricotta to lightly blanket the inside this tender dough so it left just enough of a velvety sweet cheesy texture to these ricotta sweet rolls when combined with the sugar, cinnamon, and sweetened dried lemon peel.
Course: Desserts
Cuisine: American
Keyword: ricotta sweet rolls, sweet yeast bread recipe
Servings: 24
Ingredients
  • 7 to 8 cups sifted flour
  • 1 teaspoon salt
  • 2 cups water
  • 2/3 cup dry powdered milk
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1/4 cup warm water
  • 1 package of active dry yeast 1 tablespoon
  • 1 teaspoon of sugar
  • 1 teaspoon vanilla extract
  • 16 oz. container of ricotta cheese
  • 8 oz. container of dried sweetened fruit lemon peel optional
  • 1 cup of sugar to sprinkle inside the rolled dough
  • cinnamon sprinkle as much as you like inside the rolled dough
Instructions
  1. Before beginning, you want to proof your yeast. Test the water on the back of your wrist for the temperature. You want slightly warm water, but not hot like you would do for testing a baby bottle. When the temperature feels right, add the teaspoon of sugar to your water and yeast. The sugar will help the yeast to grow and bubble faster.
  2. Add five cups of the sifted flour with the one half cups of sugar, salt, dry powdered milk, vanilla, canola oil, and the two cups of warm water in a large mixing bowl Mix and add remaining flour gradually until the dough doesn’t feel sticky. (You may need more or less flour depending on the humidity so be aware). When it feels like the right consistency, take it to a floured surface and knead until it forms a soft dough ball.

  3. Place in a greased bowl and cover. Let it rise near a warm spot until doubled (about 1-1/2 to 2 hours).
  4. Punch down, then divide into two balls. Let rest 15 minutes more before rolling each piece on a lightly floured surface. You want to form two longer strips from them. Grease two baking pans (11-1/2″ x 8-1/2″) for the ricotta sweet rolls.

  5. Spread half of the ricotta cheese over each rolled strip of dough before adding one half cups of the remaining sugar, dried sweetened lemon peel and cinnamon before rolling up. The secret is to roll from the smallest end of the loaf up and turn under for the best results. Place the seam side down. Repeat this step for the second loaf.

  6. Now cut each loaf into twelve pieces and place on your baking pans.
  7. Transfer to your oven to bake at 375-degrees for about 35 minutes.
  8. ENJOY!
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