Lemon Ricotta Sourdough Brioche Rolls

A Bright, Bakery-Style Sourdough Treat with Lemon Curd Ricotta Topping

If you love soft, enriched sourdough recipes and crave desserts that balance bright citrus with rich, buttery dough, these lemon ricotta sourdough brioche rolls deserve a permanent spot in your baking rotation. Think of them as a springtime twist on classic sourdough cinnamon rolls—pillowy brioche layers swirled with lemon sugar and finished with a luscious lemon-ricotta topping that melts into every crevice as it bakes.

Unlike overly sweet pastries, this recipe leans into flavor complexity: tangy sourdough, fragrant lemon zest, silky homemade curd, and just enough sweetness to keep everything balanced. Whether you’re baking for brunch, holidays, or a slow weekend morning, these rolls feel special without being fussy.

Why Lemon and Sourdough Are a Perfect Match

Sourdough might not be the first thing you think of for dessert, but it pairs beautifully with citrus. The natural acidity of a well-fermented starter enhances lemon’s brightness, creating depth instead of sharpness. In enriched doughs like brioche, sourdough also helps:

• Improve texture (extra soft and fluffy crumb)
• Extend freshness without preservatives
• Add subtle complexity without tasting “sour”

If you’ve ever found lemon desserts one-dimensional, sourdough is the secret ingredient that changes everything.

Tips for Perfectly Proofed Rolls

uring the second rise, patience is key. These rolls should look visibly expanded and feel marshmallow-soft when gently pressed.

Signs they’re ready to bake:

• Rolls are touching and puffed
• Dough slowly springs back when pressed
• The surface looks smooth, not tight or dry

Under-proofed rolls will burst and bake unevenly; over-proofed rolls may collapse. Trust the feel more than the clock.

If you enjoy experimenting with sourdough beyond bread loaves, these lemon ricotta sourdough brioche rolls are a must-bake. They’re soft, fragrant, and indulgent without being overwhelming—proof that sourdough desserts can be just as impressive as savory ones.

Once you master this technique, the base can be adapted endlessly with different citrus, fillings, or toppings. But there’s something truly special about lemon done this way.

Lemon Ricotta Sourdough Brioche Rolls

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Rise Time: 12 hours hours

Servings: 12 Rolls

Soft sourdough brioche rolls swirled with lemon sugar and topped with creamy lemon ricotta curd. A bakery-style lemon dessert perfect for brunch or holidays.

5 from 7 votes

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Ingredients

• Sourdough Brioche Recipe

LEMON ROLL FILLING

• 113 g Softened Butter 1 stick
• 200 g Sugar
• 1 Lemon zested

LEMON RICOTTA TOPPING

• 3 Large Eggs
• 120 g Fresh Lemon Juice
• 100 g Sugar
• 3 Lemons zested
• 56 g Butter 4 tbsp
• 8 oz. Ricotta

LEMON GLAZE

• 120 g Powdered Sugar
• 4-6 tbsp Lemon Juice

Instructions

1. Mix your brioche roll dough as usual and allow it to complete its first rise.
2. Once the dough is fully proofed, prepare your lemon filling by creaming together the sugar, butter, and zest.
3. Roll the dough into a 12”x18” rectangle. Spread the lemon filling over the dough, and roll it into a log (starting on one of the long sides).
4. Cut the log into 12 separate rolls, each around 1.5” tall.
5. Allow the rolls to complete their second rise (Roughly 3 hours at room temperature. See the cinnamon roll recipe for optional cold-proof instructions.)
6. During the second rise, prepare the lemon ricotta topping by making lemon curd. Add the sugar, zest, and lemon juice to a small saucepan.
7. Whisk the eggs thoroughly in a separate bowl. Add the whisked eggs to the saucepan.
8. Whisk constantly over low heat until the curd thickens and reaches 170°F.
9. Pour the curd into a sieve (to remove the zest and any lumps) over the butter into a bowl. Whisk until the butter melts into the mixture. Cover and refrigerate until you’re ready to bake the rolls.
10. Once the rolls are fully proofed and ready to bake, whisk the ricotta cheese into the lemon curd. Cover the rolls with the lemon ricotta mixture.
11. Bake at 400°F for 35 minutes, or until the rolls are golden and fully baked through.
12. Prepare the lemon glaze by whisking the powdered sugar and lemon juice until smooth.
13. Top the rolls with the lemon icing and garnish with pearl sugar (optional).

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