I like recipes that are versatile. These Ricotta and Raspberry Breakfast Buns are the same way. I use challah buns for this brunch 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 homemade tea biscuits and the result is just as good.
In this recipe I use raspberries, but you can try blueberries, chopped strawberries, and apple sauce. So many choices for the fruit as well for this breakfast idea.
Ingredients for Ricotta and Raspberry Breakfast Buns
Some cheese, some raspberries, some sugar, and a bun are all it takes to make this very delicious brunch recipe.
Ingredients List for Ricotta and Raspberry Breakfast Buns:
- 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
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The Filling for Ricotta and Raspberry Breakfast Buns
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 mix. At the same time, you can put in ground cinnamon and ground cardamom.
Now mix everything well, so that the spices and raspberries get well combined with the cheese. This will change the colour right away. 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 its own. It is so delicious on its own. I have used this filling for other breakfast ideas such as crepes and on top of pancakes.
Assembling the Breakfast Buns
Now that your filling is ready, you can start to assemble the breakfast buns. Make a cut in the center of each challah bun and split it almost into halves – but not all the way. I remove some of the challah from the bun so that there is enough room for the cheese 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 is 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
Preheat the oven to 350 degrees F.
Line a baking tray with parchment paper and place all 4 breakfast buns on the paper. Bake the buns 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.
This breakfast idea 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.
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Super Easy Ricotta and Raspberry BreakfastCourse: BreakfastCuisine: CanadianDifficulty: Easy
These ricotta and raspberry breakfast buns are so easy to make and can be enjoyed any day of the week. Bring them along on your ride to work, to school or to your next pot luck.
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 paste like consistency.
- Make a cut in the center of each challah bun and split it almost into halves – but not all the way.
- Pull out some of the bun from the center 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.