lemon ricotta rolls (high protein, no powder!)

Hand holding the very soft protein lemon roll.

5 from 7 votes

lemon ricotta rolls (high protein, no powder!)

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! 🤤

Prep Time15

Cook Time30

rise time2 25

Total Time3 10

Course: Breakfast, Dessert

Cuisine: American

Keyword: cinnamon roll, lemon

Servings:

Calories: 517kcal

Author: Mika Kinney

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

US Customary - Metric

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

Top tip! Pull them at light blonde, not golden—they keep baking in the pan and you want them gooey in the center.

Why 9 rolls? You'll trim the uneven ends of the log before slicing—this keeps each roll looking clean and evenly filled. Those scraps are the chef's treat (nutrition includes all the dough).

Regular cream cheese: Needs to be fully softened. Mix until smooth, blend to remove lumps, then chill to firm up before using.

Pan options: I like to bake 8 of mine in a ceramic braiser and put the 9th one in its own pan for me to eat asap. But, 9 rolls fit nicely in a casserole dish!

Substitutions:

All-purpose flour works, but rolls will be slightly less fluffy

Chia seeds are optional—just adds fiber

Sugar-free powdered sugar works in the frosting

Storage:

Fridge: in an airtight container for up to 4 days

Freezer: baked and unfrosted for up to 2 months; thaw overnight and reheat before frosting

Reheat: microwave 15-30 seconds or 300°F oven for 10 minutes; frost after reheating

Nutrition