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Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream Recipe

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3.8 from 36 reviews

These Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream are a delightful breakfast or brunch treat featuring soft, buttery brioche dough filled with a zesty lemon sugar, fresh raspberries, and a luscious whipped ricotta topping. The rolls balance sweetness with a refreshing tartness from the raspberries and lemon zest, perfect for a special occasion or weekend indulgence.

Ingredients

Dough

  • 3 1/2 – 4 cups all-purpose flour (plus more for dusting)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon kosher salt
  • 1 tablespoon instant yeast
  • 3/4 cup warm whole milk
  • 2 tablespoons honey
  • 3 large eggs, at room temperature
  • 1/2 cup (1 stick) salted butter, melted
  • 2-3 tablespoons lemon zest

Filling

  • 3/4 cup granulated sugar
  • 6 tablespoons salted butter, at room temperature, plus more for greasing
  • 4 cups fresh or frozen raspberries

Whipped Ricotta Cream

  • 8 ounces whole milk ricotta cheese
  • 1/2-1 cup powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine 3 ½ cups flour, cardamom, cinnamon, salt, and instant yeast. Add warm whole milk, honey, eggs, melted butter, and 1 tablespoon lemon zest. Mix until the flour is fully incorporated and the dough is smooth, about 4-5 minutes. If the dough feels sticky, gradually add remaining ½ cup flour, one tablespoon at a time, aiming for a slightly sticky but cohesive dough.
  2. First rise: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise at room temperature for about 1 hour, or until it has doubled in size.
  3. Prepare the filling: In a small bowl, combine granulated sugar and remaining 1-2 tablespoons lemon zest to make lemon sugar. Lightly grease a 9×13 inch baking dish and line it with parchment paper.
  4. Shape the rolls: Lightly flour your work surface. Turn out the dough and punch it down to release air. Roll the dough into a 10 by 16-inch rectangle. Spread 6 tablespoons of softened butter evenly over the dough surface. Evenly sprinkle half a cup of the lemon sugar over the butter, lightly pressing it in. Then sprinkle 2 1/2 cups raspberries evenly over the sugar layer. Starting from the long edge closest to you, carefully roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife, cut the log into 12-15 equal rolls and place them in the prepared baking dish.
  5. Second rise: Cover the baking dish with foil or a kitchen towel and let the rolls rise at room temperature for 20-30 minutes, or refrigerate overnight for a slower rise (see notes).
  6. Bake the rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
  7. Make the whipped ricotta cream: While the rolls bake, process the ricotta cheese in a food processor until smooth and creamy. Add powdered sugar to taste (between 1/2 to 1 cup depending on sweetness preference) and vanilla extract. Pulse to combine well. Chill the cream if not using immediately—you can store it in the fridge for up to 3 days.
  8. Prepare raspberry topping and serve: Toss the remaining 1/2 cup raspberries with the remaining 1/4 cup lemon sugar. Spread the whipped ricotta cream generously over the warm rolls, then sprinkle the sugared raspberries on top. Serve immediately and enjoy.

Notes

  • For an overnight rise, cover the shaped rolls and place in the refrigerator; remove 1 hour before baking to come to room temperature.
  • If using frozen raspberries, thaw and drain excess liquid to avoid soggy rolls.
  • You can adjust the lemon zest amount according to taste for a more or less pronounced citrus flavor.
  • Powdered sugar in the ricotta cream can be adjusted; start with less and add more for desired sweetness.
  • Ensure eggs and milk are at room temperature before mixing to help yeast activation and dough rise.

Find it online: https://justsosavory.com/raspberry-lemon-brioche-rolls-with-whipped-ricotta-cream-recipe/