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Lemon Cheesecake Rolls

April 17, 2020 By Dane McGregor Leave a Comment

If there’s something I’ve learnt recently, it’s that we really love lemons in baking, myself included! I may also be bias, but I’ve already noticed that kiwi’s love their no-bake cheesecakes too. There is something so smooth and morish about them, I wonder if it’s that delicious cream cheese? Recognising these two revelations, I really wanted to combine our love of lemons, cream cheese and bread into one well rounded recipe. Pun intended.

With these thoughts in mind, I really wanted to bring these Lemon Cheesecake Rolls to life. They’re made up of a soft sweet brioche dough, filled with lemon cream cheese and then smothered in plenty more lemon cream cheese frosting when baked! Sounds like heaven to me.

If you thought you couldn’t elevate the experience any further or reference a ‘real’ cheesecake a little more, you can sprinkle crushed biscuit pieces on top or even go a little wild and incorporate those biscuit pieces into the filling. The world’s really your roll. Also, if lemon unfortunately isn’t your thing, mix in any other of your favourite cheesecake flavours to make it yours.

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Lemon Cheesecake Rolls
Prep Time
30 mins
Cook Time
30 mins
Rising Time
2 hrs
Total Time
3 hrs
 
Serves: 9 Rolls
Ingredients
Dough
  • 160ml Warm Milk
  • 5 Tablespoons Caster Sugar
  • 4 Teaspoons Surebake or Baker's Yeast
  • 2 Eggs
  • 460g Plain Flour
  • 1 Teaspoon Salt
  • 115g Butter – Room Temperature
Filling
  • 120g Cream Cheese
  • 40g Butter – Room Temperature
  • 60g Caster Sugar
  • 1 Teaspoon Lemon Juice
  • Zest of one Lemon
Frosting
  • 130g Cream Cheese
  • 60g Butter – Room Temperature
  • 60g Icing Sugar
  • 2 Teaspoon Lemon Juice
  • Zest of one Lemon
  • Superwine Biscuits – Optional
Instructions
  1. In a medium sized jug, add the warm milk and swirl through 1 tablespoon of sugar. Sprinkle yeast over top and give a light whisk. Allow the yeast to flourish and foam, roughly 5 minutes. After, whisk through the eggs until well combined.

  2. While yeast is flourishing, prepare dry ingredients by adding and mixing the flour, salt and remaining 4 tablespoons of sugar together in the bowl of a stand mixer fitted with a dough hook.

  3. Pour in the milk mixture and on a medium speed, begin to mix into flour. Dice butter into cubes and add to mixture one at a time, making sure each cube is well incorporated. When all the butter has been added, turn the kneading speed up to medium-high for 5-6 minutes. The dough should now be nice and soft and easy to handle.

  4. Grease a medium sized bowl with melted butter and place rounded dough into the bowl. Cover with cling wrap and leave to rise in a warm area for about 1 hour or until it doubles in size.

  5. When risen, turn dough out onto a floured surface and using a rolling pin, roll dough out into a rectangle about 1cm thick. Beat together filling ingredients and spread evenly over the dough.

  6. Roll dough up tightly starting from the long side before using a sharp knife or floss to cut/slice 9 even segments. Place inside a lined or grease 20-22cm square baking tin, cover and return to a warm place to complete its final rise. Roughly 1 hour or until rolls double in size again.

  7. While dough is rising, preheat the oven to 180°. When the dough is ready, bake for 25-30 minutes until baked through and golden on top. Allow to cool before covering in frosting.

  8. To make the frosting, beat together the frosting ingredients until well combined and fluffy. Spread over top of baked rolls and finish off with a sprinkle of lemon zest and crumbled biscuits pieces (optional). Enjoy.

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Filed Under: Breads

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Easy last minute Mother's Day baking idea! Fruity Easy last minute Mother's Day baking idea!

Fruity Melting Moments

220g Butter - Room Temperature
220g Plain Flour
80g Icing Sugar
80g Cornflour
10g Freeze Dried Fruit Powder

Filling
80g Butter - Room Temperature
150g Icing Sugar
30g Freeze Dried Fruit Powder
2 Tablespoon Milk

Method

1. To start, preheat oven to 180°c fan bake, then line 2 oven trays with baking paper and set aside.
2. Cream butter with a hand-held beater for a few minutes before folding through the dry ingredients.
3. Roll into tablespoon sized balls and place on prepared oven trays (Roughly 20-24 balls).
4. Flatten slightly with a fork and then fan bake for 10-12 minutes, or until lightly coloured.
5. For the filling, again cream the butter with a hand-held beater until light and fluffy. Slowly beat in the icing sugar and freeze dried fruit powder until well incorporated. Finally beat in the milk until a smooth and spreadable texture. Pipe or spread a layer of filling onto the underside of half of the cooled biscuits. Sandwich together and enjoy.
Cookies or ice cream? OR cookies AND ice cream san Cookies or ice cream? OR cookies AND ice cream sandwiched together!
What a Fabulicious way to celebrate the new additi What a Fabulicious way to celebrate the new additions to the @rjsnewzealand family, then to enjoy a sample assortment and a cake full of Gummy Rings.

Fabulicious continue to bring us mouth-watering lollies perfect for any occasion, and whatever your choice, it’s sure to be Fabulicious!

New to the range is the Fabulicious Mixed Sherbert Fizz, squishy Gummy Ring in both sweet and sour variations, and lastly but certainly not the least, classic Two Headed Snakes. Now what’s sweeter than cake and lollies, enjoying them together!

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Come to think of it, I forgot to mention that I’ve already organised a little getaway to Hawaii in September. Never been, thought I’d give it a whirl. 

See, warmer and drier. Aloha!
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