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Lemon Cheesecake Rolls

Lemon Cheesecake Rolls
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Lemon Cheesecake Rolls combine a soft, tender dough with a creamy, tangy lemon cheesecake filling. These delightful rolls offer a perfect balance of zesty lemon flavor and rich creaminess, making them ideal for breakfast, dessert, or anytime a sweet treat is needed. With their visually stunning swirled design and fluffy texture, they are easy to make yet impressively elegant.

Ingredients

Scale

Dough Ingredients

  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ tsp salt
  • ½ cup warm milk (around 110°F)
  • 1 large egg
  • ¼ cup unsalted butter, softened
  • 1 tsp vanilla extract

Filling Ingredients

  • 8 oz cream cheese, softened
  • ⅓ cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest (freshly grated)
  • 2 tbsp unsalted butter, softened (optional, for richer filling)

Optional Garnishes

  • Powdered sugar, for dusting
  • Lemon glaze (mix powdered sugar with lemon juice)

Instructions

  1. Prepare the Dough: Begin by activating the yeast in warm milk mixed with a small amount of sugar. Wait until the mixture is bubbly and alive. In a large bowl, combine the all-purpose flour, remaining sugar, salt, eggs, softened butter, and vanilla extract. Add the yeast mixture and stir together to form a smooth, elastic dough. Knead well on a floured surface for about 8-10 minutes. Cover the dough and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  2. Make the Lemon Cheesecake Filling: While the dough rises, mix together the softened cream cheese, granulated sugar, fresh lemon juice, and lemon zest until silky smooth and thick. Optionally, add softened butter for extra richness. This bright, tangy filling contrasts beautifully with the soft dough.
  3. Roll Out the Dough: Once the dough has risen, punch it down gently and roll it out on a floured surface into a large rectangle, about 12×15 inches. Spread the cheesecake filling evenly over the dough, leaving a small border around the edges.
  4. Shape the Rolls: Carefully roll the dough tightly from one long side to the other, creating a log. Using a sharp knife, slice the log into equal portions about 1.5 inches thick. Place the rolls cut side up on a lined baking tray, leaving space between them to expand.
  5. Second Rise and Bake: Cover the rolls lightly and let them rise again for 30-45 minutes in a warm area. Preheat your oven to 350°F (175°C). Once risen, bake the rolls for 20-25 minutes or until golden brown on top and cooked through. For an extra moist finish, brush the rolls with melted butter immediately after baking.

Notes

  • Use room temperature cream cheese for a smoother filling without lumps.
  • Don’t over-knead the dough to keep the rolls soft and tender.
  • Fresh lemon zest provides a brighter, fresher flavor compared to dried or bottled extracts.
  • Allowing the dough to rise twice ensures maximum fluffiness and light texture.
  • Brush with melted butter right out of the oven for added shine and moistness.

Nutrition

Keywords: lemon rolls, cheesecake rolls, lemon dessert, creamy lemon, sweet rolls, baked lemon pastries

Find it online: https://withnora.com/lemon-cheesecake-rolls/