Spinach & Ricotta Spiral Rolls

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Spinach & Ricotta Spiral Rolls are a delicious addition to any meal. These savory bread rolls are stuffed with a creamy ricotta and spinach filling, perfect for enjoying alongside your next meal or as a comforting snack. The contrast of fresh green spinach and tangy ricotta cheese is both visually and delicious. Ideal for brunch, cozy dinners, or snacks, these easy to make bread rolls will enchant family and friends alike.

A Spicy Combination:

Spinach and ricotta spiral rolls offer a warm blend of flavors and textures that add comfort to any meal. These flaky bread rolls are filled with creamy ricotta cheese and fresh spinach, often enhanced with herbs and spices. The soft cheese and earthy greens create a tasty filling that's hard to resist. When baked to a golden brown, the rolls have a crispy outside and a warm, smooth filling inside. Ideal for brunch, as a side dish, or as a savory snack, spinach and ricotta spiral rolls embody the heart of cozy, cottagecore cooking, inviting you to enjoy every delicious bite in your own cozy dream.

Why You’ll Love This Recipe:

• Rich in Flavor: The combination of creamy ricotta and savory spinach wrapped in a deliciously flaky dough creates a satisfying flavor profile that delights the palate.

• Perfect for Entertaining: These spiral rolls are a charming addition to any gathering, serving as a unique appetizer that will impress your friends and spark delightful conversations.

• Satisfying Snack: Enjoy these warm, cheesy rolls as a comforting snack any time of day, striking the perfect balance of texture and taste with each delightful bite.

• Nutrient-Packed: Spinach provides a healthy dose of vitamins and minerals, making these rolls not only tasty but a nourishing option for those looking to incorporate greens into their diet.

• Customizable Filling: You can easily adapt the filling by adding different herbs, spices, or even other cheeses, allowing for endless variations to suit your taste preferences.

Gathering Ingredients:

• Milk. You can use any type of milk for this recipe, or replace the milk water if preferred.

• Butter. If you do not have butter on hand, you can replace the butter with vegetable oil or another neutral baking oil.

• Sugar.

• Salt.

• Active Dry Yeast. For this recipe, you will want to stick with active dry yeast vs other types of yeast.

• Eggs.

• Flour.

• Ricotta Cheese.

• Garlic Powder.

• Fresh Spinach. If you do not have fresh spinach, you can use frozen spinach that had been thawed and drained.

How to Make Spinach & Ricotta Spiral Rolls:

Step One: Lightly grease a large bowl and set this aside for now.

Step Two: In a small saucepan, combine the milk, butter, sugar, and salt. Place the pan over medium heat and warm the milk to 110° F (43° C), or until it feels just warmer than your body temperature.

Step Three: To a large bowl or the bowl of a standing electric mixer fitted with a dough hook, pour the warm milk mixture and stir to dissolve the sugar and salt. Sprinkle the yeast over the top of the milk and let it rest for about 5 minutes until the yeast blooms, or grows and becomes bubbly. Then, whisk in the eggs.

Step Four: Slowly begin to incorporate the flour on low speed or with a wooden spoon, adding about 1 cup (125 g) at a time until the mixture forms into a single piece of dough that no longer clings to the sides of the bowl. Continue to knead the dough for another 10 to 12 minutes, or until the dough becomes soft, smooth, and elastic.

Step Five: Shape the dough into a tight ball and place it into the prepared greased bowl, seam side down. Cover the bowl with plastic wrap and allow the dough to rise until doubled, about an hour.

Step Six: While the dough is rising, make the Spinach Ricotta Filling. In a medium bowl, combine the ricotta cheese, egg, garlic powder, salt, and pepper. Stir with a spatula or wooden spoon until the mixture is well combined and smooth, about 2 minutes.

Step Seven: Preheat the oven to 320° F (177° C). Line 2 large baking sheets with parchment paper and set these aside for now.

Step Eight: Once the dough has doubled in size, gently deflate it with your hands. Place the dough on the counter and roll it out into a 12 x 20-in (30 x 50-cm) rectangle.

Step Nine: With a spatula, spread the ricotta filling evenly over the surface of the dough, leaving about 1/2-in (1-cm) border. Sprinkle the chopped spinach over the ricotta filling and gently press it in.

Step Ten: Taking one of the long ends of the dough, begin to roll the dough like a jellyroll or cinnamon rolls. Try to keep the roll as tightly as possible without squeezing filling out of the ends. This will ensure that your rolls stay in their spiral shapes while baking. Then, pinch the seam of the entire roll closed. Place the seam towards the countertop.

Step Eleven: With a piece of thread, gently run the thread underneath the bottom of the roll. Bring the two ends of the thread up and over the top of the roll, crossing them over each other and slicing through the roll. Continue to do this, cutting the rolls into 12 equal pieces, or rolls that are about 1-inch (5-cm) thick. Alternately, you can slice the rolls with a sharp knife.

Step Twelve: Arrange 6 rolls on each baking sheet, about 3-inches (8-cm) apart. Cover the rolls with plastic wrap and let rise until nearly doubled, about 40 to 45 minutes.

Step Thirteen: Bake the rolls in the preheated oven for about 20 to 25 minutes, or until the rolls are golden brown and baked through the center. Test this by gently pulling apart the layers on a single roll and see if the dough still looks raw.

Step Fourteen: Remove the trays from the oven and place the finished rolls on a wire cooling rack to cool slightly. Serve the rolls warm.

Tips for The Best Spinach & Ricotta Spiral Rolls:

• Don’t Overfill: Spread the filling evenly but avoid overstuffing so that the rolls hold their shape.

• Use Fresh or Frozen Spinach: Either works! Just be sure to squeeze out as much moisture as possible.

• Make the Rolls Tight: To prevent the rolls from separating while baking, make sure to roll them up tightly.

• Customize the Flavor: Add sun-dried tomatoes, chili flakes, or herbs like basil or thyme for variation.

Serving Suggestions:

These rolls are perfect served warm with a bowl of soup or a crisp green salad. They make a great addition to brunch spreads, holiday buffets, or even as a vegetarian entrée with a side of roasted vegetables. Pack them into a picnic basket, serve them as a party appetizer, or enjoy them with a glass of white wine for a simple, satisfying meal.

Try serving these delicious spinach rolls alongside these other favorite dishes:

• Roasted Tomato Basil Soup

• Avocado Ranch Grilled Chicken Salad

• Blackberry Shrub: 19th Century Sweet Drink

Final Thoughts:

Spinach Ricotta Spiral Rolls are the ultimate blend of comfort and creativity—warm, fluffy, and bursting with creamy, cheesy filling. Whether you’re baking for guests or simply treating yourself to something delicious, these savory spirals are guaranteed to impress.

xoxo Kayla

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Yield: 12

Author: Kayla Lobermeier

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Spinach & Ricotta Spiral Rolls

Prep time: 1 HourCook time: 25 MinInactive time: 1 H & 45 MTotal time: 3 H & 10 M

Cook modePrevent screen from turning off

Ingredients

Bread Dough:

• 1 cup (240 ml) milk
• 3 tbsp (42 g) salted butter
• 1 tbsp (15 g) granulated sugar
• 1 tsp kosher salt
• 1 tbsp (12 g) active dry yeast
• 2 large eggs, lightly beaten
• 4 1/2 cups (563 g) all-purpose flour

Spinach Ricotta Filling:

• 3/4 cup (180 g) ricotta cheese
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 1/2 cups (90 g) fresh baby spinach, chopped finely

Instructions

To make the Bread Dough:

1. Lightly grease a large bowl and set this aside for now.
2. In a small saucepan, combine the milk, butter, sugar, and salt. Place the pan over medium heat and warm the milk to 110° F (43° C), or until it feels just warmer than your body temperature.
3. To a large bowl or the bowl of a standing electric mixer fitted with a dough hook, pour the warm milk mixture and stir to dissolve the sugar and salt. Sprinkle the yeast over the top of the milk and let it rest for about 5 minutes until the yeast blooms, or grows and becomes bubbly. Then, whisk in the eggs.
4. Slowly begin to incorporate the flour on low speed or with a wooden spoon, adding about 1 cup (125 g) at a time until the mixture forms into a single piece of dough that no longer clings to the sides of the bowl. Continue to knead the dough for another 10 to 12 minutes, or until the dough becomes soft, smooth, and elastic.
5. Shape the dough into a tight ball and place it into the prepared greased bowl, seam side down. Cover the bowl with plastic wrap and allow the dough to rise until doubled, about an hour.

To make the Spinach Ricotta Filling:

1. While the dough is rising, make the Spinach Ricotta Filling. In a medium bowl, combine the ricotta cheese, egg, garlic powder, salt, and pepper. Stir with a spatula or wooden spoon until the mixture is well combined and smooth, about 2 minutes.
2. Set aside the filling and chopped spinach for now.

To Shape and Bake the Rolls:

1. Preheat the oven to 425° F (218° C). Line 2 large baking sheets with parchment paper and set these aside for now.
2. Once the dough has doubled in size, gently deflate it with your hands. Place the dough on the counter and roll it out into a 12 x 20-in (30 x 50-cm) rectangle.
3. With a spatula, spread the ricotta filling evenly over the surface of the dough, leaving about 1/2-in (1-cm) border. Sprinkle the chopped spinach over the ricotta filling and gently press it in.
4. Taking one of the long ends of the dough, begin to roll the dough like a jellyroll or cinnamon rolls. Try to keep the roll as tightly as possible without squeezing filling out of the ends. This will ensure that your rolls stay in their spiral shapes while baking. Then, pinch the seam of the entire roll closed. Place the seam towards the countertop.
5. With a piece of thread, gently run the thread underneath the bottom of the roll. Bring the two ends of the thread up and over the top of the roll, crossing them over each other and slicing through the roll. Continue to do this, cutting the rolls into 12 equal pieces, or rolls that are about 1-inch (5-cm) thick. Alternately, you can slice the rolls with a sharp knife.
6. Arrange 6 rolls on each baking sheet, about 3-inches (8-cm) apart. Cover the rolls with plastic wrap and let rise until nearly doubled, about 40 to 45 minutes.
7. Bake the rolls in the preheated oven for about 20 to 25 minutes, or until the rolls are golden brown and baked through the center. Test this by gently pulling apart the layers on a single roll and see if the dough still looks raw.
8. Remove the trays from the oven and place the finished rolls on a wire cooling rack to cool slightly. Serve the rolls warm.

Nutrition Facts

Calories

259

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