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Lemon Cheesecake Rolls

Lemon Cheesecake Rolls
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Lemon Cheesecake Rolls combine the bright tang of fresh lemon with creamy cheesecake filling, all wrapped in soft, tender dough. This easy-to-make dessert is perfect for any occasion and delivers a delightful balance of zesty and creamy flavors that will impress your family and friends.

Ingredients

Scale

Dough Ingredients

  • 2 1/2 cups all-purpose flour (substitute gluten-free blend for gluten-free version)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 cup milk, warmed to 110°F (43°C)
  • 1 large egg
  • 1/4 cup unsalted butter, melted

Lemon Cheesecake Filling

  • 8 oz cream cheese, softened (use dairy-free cream cheese for vegan/dairy-free)
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon zest (freshly grated)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon vanilla extract
  • 1 large egg

Glaze / Topping

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • Optional: chopped pistachios, extra lemon zest for garnish

Instructions

  1. Prepare the Dough: Warm the milk to about 110°F (43°C) and dissolve the active dry yeast with 1 teaspoon of sugar. Let it sit for 5–10 minutes until foamy. In a large bowl, combine the flour, remaining sugar, eggs, and melted butter. Add the yeast mixture and stir until a dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  2. Prepare the Lemon Cheesecake Filling: While the dough rises, beat the softened cream cheese, sugar, lemon zest, lemon juice, vanilla extract, and one egg together until smooth and creamy. Set aside.
  3. Roll Out and Assemble: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 12 by 16 inch rectangle. Spread the lemon cheesecake filling evenly over the dough, leaving a small border to prevent spilling.
  4. Roll and Slice the Dough: Carefully roll the dough tightly from one long edge to form a log. Use a sharp knife to cut into 10–12 equal-sized rolls. Arrange the rolls cut side up in a greased baking pan, leaving room between them.
  5. Second Rise and Bake: Cover and let the rolls rise again for 30–45 minutes until puffy. Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown and cooked through.
  6. Add the Finishing Touch: After baking, drizzle the glaze made from powdered sugar and lemon juice over the warm rolls or spread a light cream cheese frosting if desired. Garnish with extra lemon zest or chopped pistachios and serve warm.

Notes

  • Use fresh lemon zest and juice for the brightest flavor.
  • Spread the filling evenly and thinly to prevent leakage during baking.
  • Ensure milk temperature is warm but not hot to properly activate the yeast.
  • Allow rolls to cool 10–15 minutes before frosting to avoid melting the glaze.
  • Store leftovers in an airtight container to retain moisture and freshness.

Nutrition

Keywords: Lemon Cheesecake Rolls, lemon dessert, cream cheese rolls, lemon pastry, sweet rolls, homemade dessert, lemon sweet rolls

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