Zesty Lemon Cheesecake Sweet Rolls

  There is something truly magical about the aroma of sweet dough rising in a warm kitchen, but when you add the bright, punchy scent of fresh lemons, it takes the experience to a whole new level. These Lemon Cheesecake Rolls are the perfect marriage of a soft, pillowy cinnamon roll and a decadent creamy cheesecake.

Whether you are hosting a brunch, celebrating a spring holiday, or just want a bright treat to pair with your morning coffee, these rolls are a guaranteed crowd-pleaser. The secret lies in the tangy cream cheese filling and a generous amount of fresh lemon zest that cuts through the sweetness perfectly.

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Ingredients

For the Dough:

• Milk: 1 cup, warm (about 110°F)
• Yeast: 1 packet (2 ¼ tsp) active dry yeast
• Sugar: ½ cup granulated sugar
• Butter: ⅓ cup unsalted butter, melted and cooled
• Egg: 1 large egg, room temperature
• Flour: 4 to 4 ½ cups all-purpose flour
• Salt: 1 tsp

For the Cheesecake Filling:

• Cream Cheese: 8 oz, softened to room temperature
• Sugar: ¼ cup granulated sugar
• Lemon: Zest of 2 large lemons + 1 tbsp fresh juice
• Vanilla: 1 tsp vanilla extract

For the Lemon Glaze:

• Powdered Sugar: 1 ½ cups
• Lemon Juice: 2–3 tbsp fresh juice
• Butter: 1 tbsp melted butter

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Instructions

1. Prepare the Dough

In a large bowl or the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes foamy. Stir in the melted butter and egg. Gradually add the flour and salt, mixing until a soft dough forms. Knead for about 5–7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

2. Make the Cheesecake Filling

While the dough rises, cream together the softened cream cheese, sugar, lemon zest, lemon juice, and vanilla in a medium bowl. Whip it until it is completely smooth and spreadable. Set aside.

3. Assemble the Rolls

Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle (roughly 12x18 inches). Spread the lemon cheesecake filling evenly over the dough, leaving a small border at the edges.

Starting from the long edge, roll the dough up tightly into a log. Use a sharp knife or unscented dental floss to cut the log into 12 even rolls.

4. Second Rise and Bake

Place the rolls into a greased 9x13 inch baking pan. Cover and let them rise again for about 30–45 minutes. Meanwhile, preheat your oven to 350°F. Bake for 25–30 minutes, or until the tops are lightly golden brown.

5. Glaze and Serve

While the rolls are still warm, whisk together the powdered sugar, lemon juice, and melted butter to create a thick but pourable glaze. Drizzle the glaze generously over the rolls. Serve warm and enjoy the burst of citrus in every bite!

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Pro Tip: For extra zing, sprinkle a little fresh lemon zest over the glaze right before serving. It adds a beautiful pop of color and an extra hit of essential lemon oils!