I like recipes that are versatile. These ricotta and raspberry breakfast buns are the same way. I use challah buns for this recipe, but try using croissants. Those are amazing for this recipe as well. Try using dinner rolls, or even scones. All these types of “breakfast buns” work for this recipe. I have made them with home made tea biscuits and the result is just as good.
In this recipe I use raspberries, but you can try blueberries, chopped strawberries, apple sauce. So many choices for the fruit as well.
For these ricotta and raspberry breakfast buns, I use 4 challah breakfast buns, 1 cup frozen raspberries, 1 cup ricotta cheese, 4 tablespoons sugar (you can use 2 tablespoons of honey instead), some ground cinnamon and ground cardamom. Try adding a pinch of mace or a pinch of nutmeg.
Ricotta and raspberry mix
In a mixing bowl, mix the ricotta and sugar (or honey if using). Then put in the raspberries. My recipe uses half fresh and half frozen. The frozen ones tend to break up a little more and mix better into the ricotta. At the same time, you can put in the ground cinnamon and the ground cardamom.
Now mix everything well, so that the spices and raspberries get well combined with the ricotta. This will change the colour fo the ricotta. It will take on a pink colour from the raspberries and start to look and smell delicious. My son always asks me to make a little extra so he can just eat the filling on it’s own. It is so delicious on it’s own. I have used this filling in crepes and on top of pancakes.
Assembling the breakfast buns
Now that your ricotta and raspberry mix is ready, you can start to assemble the breakfast buns. Make a cut in the centre of each challah bun and split it almost into halves – but not all the way. Now remove some of the challah from the bun so that there is enough room for the ricotta and raspberry mix.
Using a spoon, scoop 1/4 of the mix into the challah bun. Repeat until all the breakfast buns are filled and the filling used up.
Sprinkle each of the breakfast buns with 1/4 of the raw chopped almonds. The almonds will get toasted as the breakfast buns crisp up in the oven, so don’t use toasted nuts. They will burn in the oven.
Baking the breakfast buns
Line a baking tray with parchment paper and place all 4 breakfast buns on the paper. Preheat the oven to 350 degrees F and bake them for 20 mins.
Once the breakfast buns are baked, they can be enjoyed right away. They will be warm and crisp and so delicious. The combination of the tartness of the raspberries and the sweetness of the ricotta combined with the nuts and spices is a treat that you will want to make over and over.
Sprinkle with some more ground cinnamon and fresh raspberries and pour that cup of coffee (or tea) and enjoy a delicious, super easy and filling breakfast.
These can be served as a dessert as well. Just make and put some whipped cream on top and you are going to be impressing any guest with this super easy dish. Make ahead and serve later or while the guests are enjoying dinner, put them in the oven to bake and serve right out of the oven.
Super Easy Ricotta and Raspberry BreakfastCourse: BreakfastCuisine: CanadianDifficulty: Easy
4 Challah buns
1 cup frozen raspberries
1 cup ricotta cheese
4 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons raw chopped almonds
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine the ricotta and sugar.
- To the bowl add the frozen raspberries, ground cinnamon, and ground cardamom.
- Mix everything well to form a past like consistency.
- Make a cut in the centre of each challah bun and split it almost into halves – but not all the way.
- Pull out some of the bun from the centre to make more space for the ricotta.
- Using a spoon, fill each of the challah buns with the ricotta mix and sprinkle some chopped almonds.
- Line a baking tray with parchment paper and place the challah buns on it.
- Bake the buns for about 20 mins. Remove from the heat and sprinkle with a little ground cinnamon. Enjoy warm.
– Check out other breakfast recipes here.