Print

Lemon Cheesecake Rolls

Lemon Cheesecake Rolls
Print Recipe

Lemon Cheesecake Rolls are fluffy, rolled pastries filled with a luscious, tangy lemon cheesecake mixture. Combining zesty lemon flavor with creamy indulgence, these rolls offer a soft texture and sweet brightness, perfect for breakfast, snacks, or dessert. Easy to make with simple ingredients, they feature beautiful spiral presentation and can be customized with various variations to suit your taste.

Ingredients

Scale

Dough Ingredients

  • 2 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup warm milk
  • ¼ cup granulated sugar
  • 2 large eggs (room temperature)
  • ¼ cup melted butter (room temperature)
  • 1 tsp vanilla extract
  • Pinch of salt

Cheesecake Filling Ingredients

  • 8 oz cream cheese (softened; dairy-free cream cheese for vegan option)
  • 1 tbsp lemon zest (fresh)
  • 2 tbsp fresh lemon juice
  • ½ cup granulated sugar (or natural sweetener like stevia/erythritol)
  • 1 tsp vanilla extract
  • 2 tbsp melted butter

Optional Lemon Glaze

  • ½ cup powdered sugar
  • 1–2 tbsp fresh lemon juice

Optional Toppings and Variations

  • Fresh raspberries or blueberries (for Berry Burst variation)
  • Orange zest or lime juice (for extra citrus punch)
  • Chopped pistachios or toasted almonds (for nutty crunch)

Instructions

  1. Prepare the Dough: Activate yeast by dissolving it in warm milk with a pinch of sugar. In a large bowl, combine flour, sugar, eggs, melted butter, vanilla extract, and activated yeast mixture. Knead until you form a smooth, elastic dough. Cover and let the dough rise in a warm place until doubled in size, approximately 1 hour.
  2. Make the Cheesecake Filling: In a mixing bowl, beat cream cheese with lemon zest, lemon juice, sugar, vanilla extract, and melted butter until smooth and creamy without lumps, ensuring a consistent filling texture.
  3. Roll Out and Assemble: Once the dough has risen, roll it out on a floured surface into a rectangle about 12×16 inches. Spread the cheesecake filling evenly over the dough, leaving a small border around the edges. For variations, add berries, nuts, or citrus zest at this stage. Carefully roll the dough into a tight log starting from one long side.
  4. Slice and Bake: Cut the log into 12 even slices and place them cut-side up in a buttered baking dish or sheet. Let the rolls rest and rise for an additional 15-20 minutes. Preheat oven to 350°F (175°C) and bake for 25-30 minutes, or until rolls are golden brown and cooked through.
  5. Cool and Serve: Allow rolls to cool slightly before serving. Optionally, drizzle with a lemon glaze made by mixing powdered sugar and lemon juice until smooth. Garnish with powdered sugar, fresh lemon zest, edible flowers, or mint leaves if desired.

Notes

  • Use Fresh Lemons: for the brightest, most authentic lemon flavor, always use fresh lemon juice and zest.
  • Don’t Overfill: apply just enough filling to keep rolls moist and avoid spillage during baking.
  • Proper Kneading: knead dough until smooth and elastic to ensure a soft, airy texture.
  • Watch Baking Time: bake until rolls have a light golden color and a hollow sound when tapped to prevent under- or over-baking.
  • Room Temperature Ingredients: using eggs and butter at room temperature helps the dough come together smoothly and rise better.

Nutrition

Keywords: lemon cheesecake rolls, lemon dessert, rolled pastries, creamy lemon rolls, gluten free lemon rolls, tangy dessert

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