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Lemon Cheesecake Rolls

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These 5 irresistible Lemon Cheesecake Rolls combine a soft, fluffy dough with a creamy, tangy lemon-infused cheesecake filling. Perfect for breakfast, dessert, or party treats, this recipe offers a refreshing and satisfying citrus twist on traditional cheesecake. Easy to bake at home with versatile options to customize for your dietary preferences.

Ingredients

Scale

Dough Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled butter, cut into pieces
  • 2 large eggs
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • Zest of 2 fresh lemons
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Optional: fresh blueberries or raspberries (½ cup) for berry infusion

Optional Toppings

  • Powdered sugar for dusting
  • Lemon glaze (made with lemon juice and powdered sugar)
  • Toasted nuts or graham cracker crumbs

Instructions

  1. Prepare the dough: In a large bowl, mix 2 cups flour, 1 teaspoon baking powder, 1/4 cup sugar, and 1/4 teaspoon salt. Cut in 1/2 cup chilled butter until the mixture resembles coarse crumbs. Add 2 eggs and 1 teaspoon vanilla extract, then knead lightly until the dough comes together smoothly. Wrap in plastic and chill for at least 30 minutes to relax the gluten.
  2. Make the lemon cheesecake filling: Beat 8 oz softened cream cheese with 1/3 cup sugar until smooth and fluffy. Stir in lemon zest, lemon juice, and 1/2 teaspoon vanilla extract until fully combined and creamy. Optionally fold in berries for a fruity variation.
  3. Roll and fill the dough: On a floured surface, roll out the chilled dough into a thin rectangle. Spread the lemon cheesecake filling evenly over the dough, leaving a small border on the edges. Carefully roll it tightly into a log shape, sealing the edges gently to prevent leaks.
  4. Slice and prepare for baking: Using a sharp knife, cut the log into evenly sized slices and arrange them cut-side up in a greased baking pan. Leave space between each roll. Cover with a towel and let them rise for 30-45 minutes until puffy.
  5. Bake and cool: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden and filling is set. Remove from oven and let cool slightly before dusting with powdered sugar or drizzling with lemon glaze.

Notes

  • Use room temperature cream cheese and eggs for smoother dough and filling.
  • Spread filling evenly but sparingly to avoid leakage during baking.
  • Chill dough well to make rolling easier and prevent shrinking.
  • Cut rolls gently with a sharp knife to keep their shape intact.
  • Monitor baking time carefully to avoid underbaking or drying out rolls.

Nutrition

Keywords: lemon cheesecake rolls, lemon dessert, cheesecake rolls, lemon pastries, citrus desserts

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