Cherry Cheesecake Cinnamon Rolls
Cherry Cheesecake Cinnamon Rolls
Ingredients
1 cup milk
1⁄4 ounce active yeast (1 packet)
2 ounces sugar
1 egg
1 lb 2 oz all-purpose flour
2 teaspoons lemon zest
3 ounces butter, at room temperature
1 teaspoon salt
2 cups Cherry Filling, recipe below
2 cups Cheesecake Filling, recipe below
1 cup Lemon Vanilla Glaze, recipe below
Instructions
1. Heat the milk to 140°F. Remove from heat and let cool to 115°F.
2. In the bowl of a stand mixer, add the milk, yeast, and sugar. Mix until the sugar and yeast is dissolved.
Add the egg and mix in.
3. Add the flour, lemon zest, and butter. Mix until a dough forms. Let rest 20 minutes.
4. Add the salt. Knead on medium-low speed for 7 to 10 minutes or until the dough pulls away from the bowl
and is elastic. It should be somewhat tacky as well. (If the dough is very soft and sticky, add a little flour,
a tablespoon at a time. If the dough is very tough or dry, add water a tablespoon at a time.)
5. Place the dough in a buttered proofing tub or bowl. Cover and let rise in a warm spot for 1 to 2 hours, or
until at least doubled in volume.
6. In the meantime, prepare the cheesecake filling and the cherry filling. Set both aside in the refrigerator.
7. Punch down the down to remove the air. Knead the dough in on itself a few times. Let rest, covered 20
minutes.
8. Roll the dough out to a long rectangle about 15 x 9 inches. First spread a layer of the cheesecake filling on
top. Then spread a layer of the cherry filling on top of that. Roll the dough up, lengthwisee, careful not to
push the filling out. Cut the rolled dough into 12 equal slices.
9. Place each slice on a lined-baking sheet and set aside to rise, covered, for another hour, or until about
doubled in volume. (This will be an incredibly messy process and may require resharing/curling the rolls as
you place them on the baking sheet. Add any extra filling that leaks out back onto of the cinnamon rolls.)
10. In the meantime, preheat the oven to 350°F.
11. Once risen, bake the cinnamon rolls for 30 minutes, or until golden brown. Remove and let cool slightly. In
the meantime, prepare the glaze.
12. Spread the glaze over the cinnamon rolls and serve.
Cheesecake Filling
Ingredients
8 ounces cream cheese, at room temperature
2 ounces sugar
1⁄2 ounce cornstarch
1⁄2 teaspoon vanilla extract
1 egg
1 ounce sour cream
Instructions
1. Beat the cream cheese and sugar until smooth, on low speed.
2. Add the cornstarch and vanilla and mix until blended. Add the egg and sour cream, and mix until
completely blended.
3. Set aside.
Cherry Filling
Ingredients
1⁄2 lb cherries, pitted & chopped
1⁄2 cup + 2 tablespoons water
5 ounces sugar
2 tablespoons lemon juice
1 ounce cornstarch
Instructions
1. Add the cherries, 1⁄2 cup water, sugar and lemon juice to a heavy-bottomed pot.
2. Heat the pot over medium-high heat and bring the mixture to a boil, cooking until just barely thickened,
about 10 minutes. Reduce the heat to low.
3. Mix together the remaining 2 tbsp water and cornstarch in a separate bowl until a paste forms.
4. Add the paste to the cherry jam and mix in completely, cooking for another 30 seconds until the mixture
thickens completely..
5. Remove from the heat and let cool
Lemon Vanilla Glaze
Ingredients
81⁄2 ounces powdered sugar
1⁄4 cup whole milk
1⁄2 teaspoon vanilla
1 teaspoon lemon zest
Instructions
1. Mix all the ingredients together until evenly mixed.