By Made with no protein powder, these lemon ricotta rolls are light, fluffy, and bursting with punchy lemon flavor and have 18g of protein per roll. After many rounds of testing my high-protein dough, I guarantee these are just like your favorite bakery rolls. Ricotta is packed into both the dough and the frosting for added protein and moisture. You're going to want to make these on repeat! 🤤
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If you've made our cottage cheese cinnamon rolls, this is the springtime version of those! Same soft, pillowy dough-this time swapped with ricotta and loaded with lemon zest three ways: in the dough, in the filling, and in the frosting. The chia seeds add a subtle crunch and fiber boost, and the whole thing comes together with ingredients you can actually pronounce.
Enjoying with some Greek yogurt for a tasty high-protein breakfast, an easter special, or for mothers day brunch - let's bake!
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always underbake!
Same rule applies here as with cinnamon rolls-bake to a light blonde, not golden brown. It took me an embarrassingly long time to realize they keep cooking in the pan after you pull them out. We want the center to be soft and gooey, not dry! Check at 25 minutes and pull them when they look just barely done. You might need to rotate your dish if your oven bakes unevenly.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Instant active dry yeast: Make sure your water is warm but not hot (about 110°F) to activate it (the hottest water out of the tap is usually perfect). If it doesn't bubble after 5 minutes, your yeast is probably dead and you'll need fresh yeast.
- Egg whites & low fat ricotta: Blend these together before adding to the dough-it creates a smooth, even mixture with no lumps. Carton egg whites work great. Full-fat ricotta works too, and for eggs - this is about 7-8 eggs' worth of whites (use the yolks to make high protein tiramisu).
- Bread flour: Higher protein than all-purpose, which gives you that soft, chewy bakery texture. All-purpose works in a pinch, but the rolls won't be quite as fluffy.
- Lemon zest: Use the real thing-no bottled lemon juice here. Zest is where all the bright, fragrant flavor lives without impacting the dough texture, and it goes into the dough, filling, and frosting. More is always better! Save your juice for these lemon cottage cheese cookies.
- Chia seeds: Optional, but add a subtle crunch and fiber boost. They disappear into the dough, so no one will even notice.
- Salted butter: Softened, not melted. Unsalted is fine too.
- Milk (before baking): Pour ½ cup over the rolls just before baking to keep them soft and moist. Don't use protein milk-it curdles when baked like this!
- Whipped cream cheese: No need to wait for it to soften. Light version works great. If you only have regular, make sure it's fully softened before mixing.
- Sugar: Sweetens the frosting and filling and gives it that spreadable texture. A sugar-free alternative works too.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: ricotta
One cup of low-fat ricotta packs around 14 grams of protein and brings a rich, creamy texture to both the dough and the frosting. It's mild enough that you won't taste it at all-just incredibly soft, fluffy rolls. If you love baking with ricotta, try our high protein lemon ricotta pancakes (also a great way to use up that lemon juice!) next-same bright flavor, totally different vibe.
step by step: tips to nail this recipe every time
I won't lie, really good, sweet rolls and cinnamon rolls require some tricks. But once you've got it down, you'll use the same techniques for any rolls you make!
- Use the right water temperature. Around 110°F is ideal-that's usually the hottest water from your tap. If it's not warm enough, microwave it for 40 seconds. Too hot will kill the yeast.
- Use a wooden spoon. Certain metals can interfere with yeast activation. When in doubt, use wood or silicone.
- Blend your ricotta and egg whites together. This is the trick to a smooth, even dough with no lumps of ricotta. Worth the extra step.
- Mix the batter by hand first until just combined. Then let it sit for 5 minutes so the flour has a chance to fully hydrate before kneading.
- Leave a border. Spread the butter and filling all the way to the edges, but leave a ½" gap at the far end. As you roll, the filling gets pushed toward that edge and seals everything in.
- Chill your frosting. Pop it in the freezer for 10-15 minutes while the rolls do their second rise and bake. It firms up beautifully and spreads perfectly over warm rolls.
quick recipe video
the best warm places to prove dough
Proofing dough in the winter vs summer will vary
- The oven with the light on. My favorite-sealed, consistent warmth. Cover the bowl with plastic wrap or a tea towel. Just don't forget to take it out before preheating!
- In the microwave with the door slightly ajar so the light stays on.
- By a sunny window. Works great in warmer months.
can I make these ahead of time?
After shaping: After shaping and placing the rolls in the pan, cover tightly and refrigerate overnight instead of doing the second rise. In the morning, pull them out and let them sit at room temperature for about an hour before baking. This is actually a great way to have fresh rolls ready for a weekend morning without the full 3-hour process.
Before shaping: You can prove the dough overnight in the fridge (before shaping). However, the gluten becomes very elastic when cold so before you can roll it out, it has to come to room tempurature which can take up to 2 hours so I prefer to shape first.
Check for readiness by poking the side of one of the rolls with your finger, if it springs back it needs more time at room temperature. If it leaves an indentation and slowly moves back, it's ready to bake.
troubleshooting & testing notes
More lemon zest is always better. This was the biggest testing takeaway-don't be shy with it. The lemon flavor mellows as it bakes so what seems like a lot raw is just right once baked.
The dough should pull away from the sides but may stick to the bottom-that's fine. When I first started making this, I would try to fix this by adding more flour - don't do that!. A slightly tacky dough is a moist dough.
On the filling and frosting amounts: some people like to double both-in my dozens of tests, I personally find that too sweet. The amounts in this recipe are balanced, but do what feels right to you!
what if I don't have whipped cream cheese?
No problem! Let it come to room temperature first. If it's still cold and you find some lumps when mixing, blend it all together to break up the lumps. Then pop it in the freezer for 10-15 minutes to firm up before using.
Recipe
lemon ricotta rolls (high protein, no powder!)
Ingredients
Dough
- 2.25 teaspoons (8g) active dry yeast (or instant yeast)
- ⅓ cup (80g) hot water (about 110°F-hot tap water is usually perfect)
- 3 tablespoons (44g) white sugar
- 1 cup (227g) egg whites
- 1 cup (272g) low fat ricotta, blended
- 4.33 cups (580g) bread flour
- 2 teaspoons (14g) salt
- 1 tablespoon (11g) chia seeds (optional)
- Zest from 1 lemon
- nuetral oil for helping the dough rise
- ½ cup (113g) milk of choice (not protein milk-it curdles!) (For pouring into the pan before baking)
Filling
- 3.5 tablespoons (48g) salted butter, softened
- ⅓ cup (86g) white sugar (can use sugar-free alternative)
- Zest from 1 medium lemon (about 1 tablespoon)
Cream cheese frosting
- 4 oz (114g) whipped cream cheese, light (see notes for regular)
- 1½ cups (115g) powdered sugar (can use sugar-free alternative)
- ½ cup (136g) low fat ricotta (blended)
- ½ tablespoon (12g) vanilla bean paste or ½ teaspoon vanilla extract
- 1 pinch salt
- Zest from 2 lemons (about 2 tbsp)
- Optional: juice from half a lemon (increase sugar if adding)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- In a large stand mixer bowl, stir together the ⅓ cup (80g) hot water (about 110°F-hot tap water is usually perfect) and 3 tablespoons (44g) white sugar with a wooden spoon. Sprinkle in the 2.25 teaspoons (8g) active dry yeast (or instant yeast) and gently stir. Let bloom for 5 minutes until bubbly. If your tap water isn't warm enough, microwave it for 40 seconds—just don't let it get too hot or it'll kill the yeast.
- While the yeast blooms, blend the 1 cup (227g) egg whites, 2 teaspoons (14g) salt, and 1 cup (272g) low fat ricotta, blended in a blender until completely smooth.
- Once the yeast is bubbly, pour in the egg and ricotta mixture and stir to combine. Add the 4.33 cups (580g) bread flour (but start with 4.25c of flour and then add the rest as needed), 1 tablespoon (11g) chia seeds (optional), and Zest from 1 lemon, and mix with a wooden spoon until a shaggy dough forms. Let it rest for 5 minutes so it can fully rehydrate.
- Attach the dough hook and knead for 3-4 minutes, or knead by hand on a floured surface for 8-10 minutes. The dough is ready when it pulls away from the sides of the bowl and feels elastic-it may still stick slightly to the bottom and that's okay and preffered!
- Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a tea towel and let rise in a warm place for 2 hours until doubled. The oven with the light on is ideal. For an overnight rise, refrigerate for up to 12 hours-don't go beyond that or it may overproof.
- Once risen, punch the dough down. Turn it onto a floured surface and roll into a rectangle about 18"x14" and ½" thick.
- Mix the Zest from 1 medium lemon and ⅓ cup (86g) white sugar (can use sugar-free alternative) together, rubbing them between your fingers until fragrant. Spread the 3.5 tablespoons (48g) salted butter, softened over the dough, leaving a ½" border. Sprinkle the lemon sugar over the butter-use it all! Use your hand to spread it out evenly.
- Starting from the short end, roll the dough up tightly with the seam facing down. Trim the uneven ends with a serrated knife-you'll lose a little dough here, which is why the recipe yields 9 rolls instead of a round number. Score and cut the remaining log into 9 even rolls about 1" thick. Place in a greased ceramic or glass dish.
- Preheat the oven to 350 degrees. Cover the rolls and let them rise for 25 minutes on the top of the stove while it preheats but turn on the microwave light above them (or any light). They should be puffed and touching.If you want to prove these in the fridge overnight, skip this step and instead leave them in the fridge overnight covered tightly. Then leave them on the counter for an hour before baking in the morning so the gluten relaxes.
- Pour ½ cup (113g) milk of choice (not protein milk-it curdles!) evenly around the rolls. This keeps them ultra moist and pillowy plus adds more protein!Bake for 25-30 minutes, checking at 25. Pull them when just barely blonde-underbaked is the goal!
- While the rolls bake, blend ½ cup (136g) low fat ricotta until smooth. Combine with 4 oz (114g) whipped cream cheese, light (see notes for regular), 1½ cups (115g) powdered sugar (can use sugar-free alternative), ½ tablespoon (12g) vanilla bean paste or ½ teaspoon vanilla extract, 1 pinch salt, and Zest from 2 lemons. Beat until smooth. If using regular cream cheese that isn't at room temperature, blend to remove any lumps. You can also add some lemon juice to the frosting but you'll need more powdered sugar also.Pop the frosting in the freezer for 10-15 minutes or the fridge until the rolls are done.
- Let rolls cool 5-10 minutes, then frost and enjoy!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
These are freaking GOOD. I was skeptical of the milk because I have had gummy results from a previous cinnamon roll recipe attempt. Trust the process, blow your friends minds, and I love that I don’t feel sick or weighed down after eating one of these like how I do after normal cinnamon/sweet rolls.
Amazing to hear!! They are a labor of love and I'm over the moon they are resonating with you <3
Super Delicious! I used all purpose flour because I didn’t have bread flour in hand and they were still plenty fluffy!
I skipped the cream cheese and just did a lemon glaze and it is also delicious!
Great to hear! And thanks for including the swaps - glad they worked out!
I just made these for my meal prep for the first time and they are the fluffiest rolls I have ever had! I used all purpose flour since I didn't have bread flour on hand and they are still so fluffy! I let them sit overnight in the fridge and they rose just fine! Thank you for doing what you do. Your recipes make my weeks so much easier with my 2 under 2 boys!
Thank you so much for trusting us in your home ❤️❤️ so glad you enjoyed!
My first time making these and they came out perfect! Followed the recipe exactly. SO GOOD!! I love that they are higher protein but don't have protein powder in them! And my picky boyfriend approved and gave them a 10/10.
So so happy to hear you love them!
Absolutely delicious! My family loved it even more than regular cinnamon rolls. So light and refreshing. The only change I made was using full-fat ricotta. Highly recommend trying it!
So happy to hear that!
I’m about to make this recipe and it looks so delicious! I just wanted to see your thoughts on adding blueberries to the filling. Do you think that it would be better to use blueberry jam or frozen, cooked down blueberries that have then been cooled? Also not sure how it might affect bake time. Thank you!
I think if you put them in frozen or fresh they will actually be fine! Blueberry jam for sure fine also, although you might need to mix with some cream cheese to hold it in - might be better to swirl that into the topping. I would just avoid thawed frozen berries.
I’m wondering if there would be some way to made these into strawberry rolls. Any thoughts? Thanks in advance!
Most definitely! I would add pulverized freeze dried strawberries to the filling and topping. As well as incorporate some in the dough. Alternatively you could made a strawberry puree to add to the filling before rolling (probably would yield the best flavor).
Just made these and they turn out amazing! So fluffy! I couldn’t tell they were healthier, although my husband said he could. Not the easiest dough to work with as it was so moist (sticky) but definitely worth the effort. Thank you for sharing it ❤️
So glad you enjoyed!