Description
Lemon Cheesecake Rolls combine soft, tender rolls with a creamy and tangy lemon cheesecake filling for a refreshing and indulgent dessert. These easy-to-make rolls strike the perfect balance of bright citrus flavor and smooth richness, perfect for any occasion from brunch to dessert.
Ingredients
Scale
Dough Ingredients
- 2 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- ¼ cup sugar
- 1 tsp salt
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F / 43°C)
- 3 tbsp melted butter (or dairy-free alternative)
- 1 large egg
- 1 tsp vanilla extract
Filling Ingredients
- 8 oz cream cheese, softened (or dairy-free cream cheese for vegan version)
- ½ cup sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (freshly grated)
- 1 large egg
- 1 tsp vanilla extract
Optional Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Prepare the Dough: Activate the yeast by dissolving it in warm milk with a pinch of sugar and let it sit until frothy, about 5-10 minutes. In a large bowl, combine flour, sugar, salt, melted butter, egg, and the yeast mixture. Mix to form a soft, slightly sticky dough. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm area until doubled in size, about 1 to 1.5 hours.
- Make the Lemon Cheesecake Filling: While the dough rises, blend the softened cream cheese with sugar, fresh lemon juice, lemon zest, egg, and vanilla extract until smooth and creamy. Ensure the filling is well combined to deliver that tangy, luscious flavor in each bite.
- Assemble the Rolls: After the dough has risen, roll it out on a floured surface into a rectangle. Spread the lemon cheesecake filling evenly over the dough, making sure not to overfill. Roll the dough tightly lengthwise to form a log. Slice the log into equal portions, about 1 to 1.5 inches thick, and place them cut side up in a greased baking dish.
- Final Rise and Bake: Let the rolls rise again for 30 to 40 minutes until puffy. Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they are golden brown on top and cooked through.
- Optional Glaze and Cool: Mix powdered sugar with fresh lemon juice to make a simple glaze. Drizzle the glaze over the warm rolls. Allow the rolls to cool slightly before serving to let the flavors meld perfectly.
Notes
- Use room temperature ingredients for better mixing and rising.
- Spread the cheesecake filling in a thin, even layer to prevent the rolls from bursting.
- Keep an eye on baking time as oven temperatures vary to avoid overbaking.
- Pinch the dough edges tightly when rolling to keep the filling inside.
- Fresh lemons yield the best flavor for both juice and zest.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Lemon, Cheesecake rolls, Dessert, Lemon dessert, Baked rolls, Cream cheese filling
