Ricotta Cinnamon Roll Cake

Ricotta Cinnamon Roll Cake

Photo: Efrat Lichtenstadt

If you like sweet ricotta Danish rolls, don’t miss this following recipe! Although it is not classic ricotta cheese rolls, it’s definitely one the best – guaranteed. This is a sweet ricotta cinnamon roll cake – so fragrant and soft, that has the most delicate, fluffy texture!

Whether you like cinnamon rolls or ricotta rolls – this recipe combines both of them in a delicious melt-in-your-mouth cake that’s perfect to have with your coffee cup.

Ricotta Cinnamon Roll Cake

Photo: Efrat Lichtenstadt

5 from 9 votes

Ricotta Cinnamon Roll Cake

Servings 26 cm round cake pan
Author Natalie


For the dough:

  • 300 grams (3 ½ cups) all-purpose flour
  • 10 grams (2 tsp.) active dry yeast
  • 75 grams (1/3 cup) sugar
  • 100 grams (1/2 cup) soft butter
  • 2 large eggs
  • 125 ml. (1/2 cup) milk
  • 1 tsp. vanilla extract
  • Pinch of salt

For ricotta and cinnamon filling:

  • 500 grams (2 cups) ricotta cheese
  • 60 grams (1/4 cup) dark brown sugar
  • 1 large egg
  • ½ tsp. vanilla extract
  • 1 tbsp. ground cinnamon
  • Pinch of salt
  • 15 grams (3 tsp.) cornstarch

For glazing and decoration:

  • 1 beaten egg
  • Sugar powder



  1. In a mixer bowl with a kneading attachment, put flour, yeast, sugar, butter, eggs, milk, vanilla and salt and knead for 10-12 minutes until soft flexible dough is obtained.
  2. Cover the bowl and set aside in a warm place until the dough doubles its volume.

Ricotta and cinnamon filling:

  1. In a medium bowl, put ricotta, brown sugar, egg, vanilla, cinnamon, salt and cornstarch and mix until combined.

Assemble the Cake:

  1. Divide the dough into 2 equal pieces.
  2. Roll each piece of dough on a lightly floured surface to a rectangle about 1/2 cm thick and spread half the amount of filling in a uniform layer.
  3. Roll into a tight roll and cut into 5-6 cm thick rolls.
  4. Place the rolls about 1 cm apart in a lightly greased pan. Repeat with the second piece of dough and the remaining filling until the pan is filled with rolls.
  5. Cover the cake with a damp towel and allow it to rise for about an hour in a warm place, until it almost doubles its volume and the rolls fill the mold nicely and uniformly.
  6. Preheat oven to 170c degrees.
  7. Gently brush the cake with some beaten egg.
  8. Bake the cake for 30-40 minutes or until it is golden and the rolls set.
  9. Cool slightly at room temperature, sprinkle with powdered sugar and serve.

Recipe Notes

  • The cake is at its best on the day of preparation, but it can be frozen well wrapped for up to two weeks.
  • It is recommended to warm the cake slightly before serving.
  • You can add other spices besides cinnamon, such as cardamom, cloves, ginger and even coffee.
  • Instead of cornstarch in the filling, you can use the same amount of flour.
Ricotta Cinnamon Roll Cake

Photo: Efrat Lichtenstadt