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Lemon Cheesecake Rolls

Lemon Cheesecake Rolls
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Lemon Cheesecake Rolls are a delightful springtime dessert combining soft, fluffy rolls with a creamy, tangy lemon cheesecake filling. Perfect for brunches, parties, or a sweet treat, these rolls offer a bright citrus flavor balanced with rich cream cheese in an easy-to-make baked good that’s as beautiful as it is delicious.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 cup warm milk (about 110°F/43°C)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, beaten

Filling Ingredients

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tbsp lemon zest (from about 1–2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Finishing Ingredients

  • Powdered sugar for dusting or making glaze
  • Optional: lemon glaze (powdered sugar mixed with lemon juice) or honey lemon drizzle
  • Optional: poppy seeds for topping

Instructions

  1. Prepare the dough: Warm the milk until about 110°F (43°C) to activate the yeast. In a bowl, combine warm milk, sugar, and active dry yeast. Let it sit for 5–10 minutes until foamy. Stir in melted butter and beaten eggs. Gradually add the flour and knead the mixture until a soft, elastic dough forms. Cover the dough and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
  2. Make the lemon cheesecake filling: While the dough is rising, beat the softened cream cheese with granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy. Cover and refrigerate to keep chilled.
  3. Roll out the dough: After the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle, approximately 12×16 inches. Spread the chilled lemon cheesecake filling evenly over the dough, leaving about a 1-inch border on one short edge for sealing.
  4. Shape the rolls: Starting from the long edge with filling, carefully roll the dough into a tight log. Use a sharp knife to cut the log into 1.5 to 2 inch wide rolls. Place the rolls in a greased baking pan, spacing them slightly apart.
  5. Final rise and bake: Cover the rolls loosely with a clean cloth and let them rise for another 30 minutes. Meanwhile, preheat the oven to 350°F (175°C). Bake the rolls for 22–25 minutes until golden brown and cooked through.
  6. Add finishing touches: Allow the rolls to cool slightly before drizzling with a simple lemon glaze or dusting with powdered sugar. Optionally, sprinkle with poppy seeds or drizzle a honey lemon glaze for extra flavor and visual appeal.

Notes

  • Use room temperature ingredients for better dough texture and even mixing.
  • Don’t overfill the rolls to prevent leaking filling during baking.
  • Roll the dough evenly for consistent baking and attractive rolls.
  • Allow the dough to rise fully for fluffy and soft results.
  • Check oven temperature with a thermometer to bake at the ideal heat.
  • Chill the filling before spreading to help it stay firm.

Nutrition

Keywords: lemon cheesecake rolls, lemon dessert, spring rolls, cheesecake filling, baked rolls, sweet rolls, lemon dessert recipe

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