I never knew what ricotta was until I met my husband. When I was growing up my mom substituted cottage cheese for anything that called for ricotta. Maybe she wouldn't have if she would have known just how amazingly simple it is to make. And it's fun to watch the transformation from liquid to curdles to a delicious and rich accompaniment to anything Italian.

I have only had ricotta cheesecake once before and remember it like it was yesterday. I have eaten many many desserts in my life and only remember a few that really stood out. Well, the ricotta cheesecake was one of them so I decided that ricotta cheesecake cinnamon rolls would be quite tasty. Turns out I was right!! And, it is a perfect excuse to basically get to eat dessert for breakfast!! Maybe you could eat a bowl of fruit alongside the roll so you don't feel so guilty! Ha!

You will follow four recipes along the way in this instructable:

Cheesecake Filling

I have had this cinnamon roll dough recipe in my recipe box for quite a while and I have no idea where it came from. If you know, please let me know and I will credit that person. The rest of the recipes are mine.

Now, let's get on with the fun!

Step 1: Make the Ricotta

Like I said before, ricotta is more than easy to make. And much cheaper than store bought. Don't be intimidated to try it.

If you aren't interested in the process of making cinnamon rolls serve it with your next Italian dish. You won't be disappointed.

If you want a good explanation of how milk curdles read this article. It's too scientific for me to explain!

Homemade Ricotta
4 c. whole milk
1/2 c. heavy cream
2 T. distilled white vinegar (some people use lemon but I prefer using vinegar)
1 t. salt

You will also need the following items along with the recipe:
large bowl
large fine sieve or colander

Layer two or three pieces of cheesecloth over colander and place the colander in the large bowl. Set aside.

In a medium sauce over medium high heat add milk, cream and salt. Bring to a boil stirring frequently to avoid scorching.

(Once the mixture is about to boil you will start to see small fat globules come to the surface.)

When mixture comes to a boil reduce heat to medium low, add vinegar and stir. Mixture will immediately curdle. Let simmer for about two minutes and strain over cheesecloth. Voila, you just made ricotta! I told you it was easy!

Let the ricotta cool. When you lift the colander up and out of the drain bowl you will see whey. DO NOT pour this down the drain, you will use it in the next step! Whey is great for any bread dough.

Makes approximately 1 cup of ricotta and 2 1/2 cups whey.
Wow, this is great information! I have always used cottage cheese instead the ricotta my mom used. I am going to try to make it myself sometime. I take it that these kinds of "farmer's cheeses" were quckly made for these kinds of uses. Thanks a lot!
These look so good! I really want to make these but they seem very time consuming. You really did deserve to be finalist and I hope you win the contest!
Thank you. Yes, they are time consuming but delicious! Let me know how you like them if you decide to make them.
I am actually making ricotta right now so if I decide to use it for this recipe I will post some pics.
They look so pretty! I bet they're delicious. :D

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Bio: I am a SAHM, crafter, food lover and new Etsy shop owner! I have a genuine love and appreciation for handmade crafts. Visit my personal ... More »
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