Lemon Poppy Seed Cloud Rolls with Sweet Ricotta Filling

Written by on in Baking, Bread, Breakfast, Vegetarian

Brighten your mornings with these Lemon Poppy Seed Cloud Rolls, featuring a soft, enriched dough and a luscious sweet ricotta filling. The zesty lemon zest, poppy seeds, and creamy ricotta create a delightful twist on classic breakfast rolls. Perfect for brunch or a special family breakfast, these rolls are pillowy, fragrant, and utterly irresistible.

Top Tip

For the fluffiest rolls, allow the dough to rise fully until doubled—don’t rush the proofing!

Ingredients

For the Dough

  • 3 cups all-purpose flour (plus extra for dusting)
  • 2 1/4 tsp active dry yeast
  • 1/3 cup granulated sugar
  • 1 cup whole milk, warm (about 110°F)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, softened
  • 1 tsp salt
  • 2 tbsp poppy seeds
  • Zest of 1 large lemon

For the Sweet Ricotta Filling

  • 1 cup ricotta cheese, well-drained
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • Zest of 1/2 lemon

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp milk (as needed)

Steps

  1. In a large bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. Add remaining sugar, eggs, butter, lemon zest, and salt. Mix well.
  3. Gradually add flour and poppy seeds, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic (add flour as needed).
  4. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1-1.5 hours.
  5. Meanwhile, make the ricotta filling: In a bowl, mix ricotta, powdered sugar, vanilla, and lemon zest until smooth. Refrigerate until ready to use.
  6. Punch down the risen dough. Turn onto a floured surface and roll into a 12×16-inch rectangle.
  7. Spread the ricotta filling evenly over the dough, leaving a 1/2-inch border.
  8. Roll up the dough tightly from the long side. Slice into 12 even rolls.
  9. Arrange rolls in a greased 9×13-inch baking pan. Cover and let rise again until puffy, about 30-40 minutes.
  10. Preheat oven to 350°F (175°C). Bake rolls for 22-25 minutes, until golden and set.
  11. While rolls bake, whisk together glaze ingredients until smooth.
  12. Let rolls cool slightly, then drizzle with lemon glaze. Serve warm.

Nutrition

  • Calories: 325
  • Protein: 8g
  • Net Carbs: 48g
  • Fat: 10g
  • Fiber: 2g

Tips

  • For extra lemony flavor, add a few drops of lemon extract to the dough or glaze.
  • If you prefer a lighter filling, fold in a bit of whipped cream with the ricotta before spreading.
  • Make ahead: Prepare the rolls up to the second rise, cover, and refrigerate overnight. Bake fresh in the morning.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in equal measure and skip the proofing step—just mix it directly with the dry ingredients.

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How do I prevent the ricotta filling from leaking out?

Leave a border when spreading the filling and pinch the seam well when rolling. Chilling the filling also helps.

Can I freeze these rolls?

Absolutely! Freeze baked, unglazed rolls. Thaw and warm before glazing and serving.

What can I use instead of ricotta?

Try cream cheese or mascarpone for a different flavor and texture.

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