Ricotta Swirl Rolls with Chocolate and Cranberries
Ingredients at a glance
If you've got ricotta sitting in your fridge and aren't sure what to do with it, this is the recipe you've been looking for. These soft, pillowy swirl rolls filled with chocolate and cranberries are wonderfully easy to make — the dough comes together beautifully and the indulgent filling makes them utterly irresistible. Just a handful of simple ingredients, and the result will win everyone over at the very first bite, whether you're a seasoned baker or just starting out. Chocolate and dried cranberries pair perfectly with the gentle softness of ricotta, creating a balance of flavours that never gets old. Perfect for breakfast, an afternoon snack, or to impress someone without spending hours in the kitchen — these rolls will quickly earn a permanent spot in your recipe repertoire.
Method
Combine the wet ingredients
In a large bowl, combine the ricotta with the milk and vegetable oil and stir until smooth.
Add the sugar
Add the sugar and mix everything together until well incorporated.
Bring the dough together and rest
Sift in the flour and baking powder, then fold them into the mixture. Start mixing with a whisk, then switch to your hands and knead until you have a smooth, even dough. Cover the bowl with cling film and let it rest in the fridge for at least 1 hour.
Roll out and fill
Divide the dough in half so you can work with it in two batches. Roll out one half to about half a centimetre thick. Brush the surface with egg white, then scatter over half of the chocolate and cranberries, roughly chopped.
Shape the rolls
Roll the dough up tightly over itself, as snugly as you can.
Slice and arrange
Using a sharp knife or a length of dental floss, slice the roll into individual swirls and place them on a baking tray lined with parchment paper.
Bake
Bake at 180°C (conventional oven, no fan) for approximately 25–30 minutes, or until the rolls begin to turn golden.
Ricotta Swirl Rolls with Chocolate and Cranberries
If you've got ricotta sitting in your fridge and aren't sure what to do with it, this is the recipe you've been looking for. These soft, pillowy swirl rolls filled with chocolate and cranberries are wonderfully easy to make — the dough comes together beautifully and the indulgent filling makes them utterly irresistible. Just a handful of simple ingredients, and the result will win everyone over at the very first bite, whether you're a seasoned baker or just starting out. Chocolate and dried cranberries pair perfectly with the gentle softness of ricotta, creating a balance of flavours that never gets old. Perfect for breakfast, an afternoon snack, or to impress someone without spending hours in the kitchen — these rolls will quickly earn a permanent spot in your recipe repertoire.
Ingredients
- 500g ricotta
- 9 tablespoons whole milk
- 9 tablespoons vegetable oil
- 100g sugar
- 375g all-purpose flour
- 1 sachet baking powder (16g)
- 1 pinch of salt
- 110g chocolate
- 110g dried cranberries
- 1 egg white
Instructions
- 1. In a large bowl, combine the ricotta with the milk and vegetable oil and stir until smooth.
- 2. Add the sugar and mix everything together until well incorporated.
- 3. Sift in the flour and baking powder, then fold them into the mixture. Start mixing with a whisk, then switch to your hands and knead until you have a smooth, even dough. Cover the bowl with cling film and let it rest in the fridge for at least 1 hour.
- 4. Divide the dough in half so you can work with it in two batches. Roll out one half to about half a centimetre thick. Brush the surface with egg white, then scatter over half of the chocolate and cranberries, roughly chopped.
- 5. Roll the dough up tightly over itself, as snugly as you can.
- 6. Using a sharp knife or a length of dental floss, slice the roll into individual swirls and place them on a baking tray lined with parchment paper.
- 7. Bake at 180°C (conventional oven, no fan) for approximately 25–30 minutes, or until the rolls begin to turn golden.
