Raspberry Cheesecake Rolls

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As the weather is getting warmer, I crave more summer desserts. This raspberry cheesecake roll recipe with crumble will become a must on your summer table!

Filled with delicious cheesecake with a hint of lemon and sweet raspberry jam, all inside a soft, buttery roll topped with a crunchy crumble.

When I think of summer desserts, I think of raspberry tiramisu, strawberry cheesecake pie, blueberry cheesecake bars, or any kind of lemon treat, like lemon ice cream sandwich or tiramisu cake.  

What is a Raspberry Cheesecake Roll

What to expect when you prepare this recipe? A raspberry cheesecake roll is made with a sweet, buttery, and very tender brioche roll dough, following the same base recipe for our cinnamon rolls, strawberry rolls, and Funfetti rolls.

The rolls are filled with a cheesecake filling, which has lemon zest and gives a very nice freshness to the rolls. It’s also filled with raspberry jam, which adds a fruity freshness to the rolls.  

They are topped with an easy homemade crumble, which gives them a very nice crunch. I love adding crumble to, honestly, everything; once you start to can’t stop. In baked and unbaked apple cheesecake, and blackberry muffins.

Each bite will be like biting into a sweet and tender cloud.

Grab These Ingredients

The ingredients for this raspberry roll recipe will be very similar to the ingredients listed in our Nutella, brownie, s’mores, and Oreo rolls, as they are all based on the same recipes, with slight modifications to make them perfect for each.

  • Milk: whole milk at 100F-110F (38C-43C) to activate the yeast.
  • Sugars: we are using three different sugars for this recipe, for the dough and crumble, granulated sugar, for the crumble, brown sugar, and for the cheesecake filling, we are using powdered sugar.
  • Butter: unsalted butter is best for any dessert you make, so you can control the amount of salt that goes into the dessert. Make sure it’s at room temperature so it can be easily kneaded into the dough, and you don’t struggle to prepare the crumble.
  • Active dry yeast: we use it in every dough recipe we make in our kitchen, Biscoff rolls, Nutella bombs, cheese garlic rolls, and caramel rolls. It needs warm milk to be activated.
  • Eggs: room temperature for easier incorporation, for most recipes we post, it calls for room temp eggs even in Biscoff, strawberry, and pistachio cheesecakes.
  • All-purpose flour: provides structure to the dough.
  • Salt: enhances the flavors and balances the sweetness.
  • Vanilla extract: you can use extract or paste, whatever you have on hand to use.
  • Cinnamon: just a hint of cinnamon, it will make the crumble taste much better. If you add too much, it will be overpowering, and you won’t taste the lemon or cheesecake filling.
  • Cream cheese: room temperature. Full-fat recommended.
  • Raspberries: they can be frozen or fresh; it doesn’t matter when making jam.
  • Lemon zest: it will add freshness to the rolls and give a nice summer vibe to them.

KEY POINT!

Salt is often the forgotten key ingredient in baking that nobody uses, and I get it as I used to forget about using it, and I thought it didn’t make that much of a difference, but it actually does; it will make your desserts taste so much better as it enhances the flavors. Used in chocolate chip cookies, Nutella pancakes, chocolate cake, and s’mores cookie bars.

How do You Make a Raspberry Cheesecake Roll

This raspberry crumble cheesecake roll recipe has different elaborations: the dough, cheesecake filling, crumble, and raspberry jam. They are all very easy and simple to make.

Starting from the dough, we prepare a sponge with the yeast, milk, and sugar, and that is what will help with a very nice, fluffy final dough.

Kneading & Proofing  Brioche Dough

Kneading and proofing the dough is one of the most important steps when you make brioche rolls, such as Nutella brioche, Ferrero rolls, and caramel rolls.

When you knead a dough, it’s important you do it on the lowest setting in your stand mixer, to allow the gluten to develop without overheating the stand mixer or tearing the dough structure, by breaking the gluten strands apart rather than building them up, which causes a dense roll.  To allow the gluten to slowly develop, we add the butter in the final stages of kneading.

I loveee my dough proofer, we use it to proof every dough we have shared in the past, from twisted Nutella brioche to red velvet Nutella rolls. Love it.

We use Brod & Taylor dough proofer and set it at 82F (28C), controlling the temperature always gives you the best results, specially on winter when you don’t have a warm area in your house.

This recipe requires two proofings, which is important that you don’t skip! First, proofing the dough, and the second proofing is after the dough is shaped.

How to Make Crumble

Ever since I made blueberry cheesecake bars, I became addicted to adding crumble on everything. It adds the nicest crunch and taste to everything.

You can change some ingredients like the aroma, you can add vanilla, lemon or orange zest, cinnamon, anything really, and it will customize it to your recipe.

We add just the tinniest hint of cinnamon for this recipe; we don’t want it to be a warm fall roll recipe but more of a HELLO SUMMER recipe.

Tools You Need to Make Raspberry Cheesecake Rolls

The tools we need for this raspberry roll recipe are very similar to the ones we would need for Ferrero Rocher, Biscoff, strawberry cheesecake donuts, and vanilla bean donuts.

I recommend you use a stand mixer to prepare the dough, as it can get pretty sticky and difficult to knead, especially at the beginning. If you don’t have a mixer, you can still do it without one, just kneading by hand.

  • Stand mixer: a stand mixer fitted with a dough hook attachment. Don’t try to use any other attachment other than that, or the machine will break.
  • Mixing bowl: You will need a couple of mixing bowls, one for the cheesecake filling and another one for the crumble. They don’t need to be very large, as we are just doing small-ish amounts.
  • Whisk: to mix the ingredients.
  • Spatula: stir and scrape the bowls.
  • Dough proofer: This is optional, but if you have one, it is ideal. Let’s you proof dough at a controlled temperature.
  • Offset spatula: to spread the cheesecake filling into the dough.
  • Rolling pin: to roll out the dough.
  • Knife: to cut the dough into strips.
  • Microplane zester: for the lemon zest.
  • Saucepan: need it for the raspberry jam.
  • Parchment paper: it makes cleaning easy; the rolls won’t stick to the pan, especially since there’s jam, which can get pretty sticky and difficult to clean.
  • Rectangular baking dish: our baking dish measures about 11.4 x 7.8 inches (29 x 20 cm). It doesn’t have to be exact for this recipe; it’s just an approximation. It’s not as important as when you make a kinder cheesecake or strawberry tiramisu cake, where, if you want it to look exactly like that, it needs to measure exactly as mentioned in a recipe.

How to Cut Perfect Rolls

There are different known methods for cutting your homemade cheesecake rolls at home. The most typical traditional method would be cutting it with a knife, which is a good way of doing it, just not my favorite unless the dough is refrigerated and hard.

The same method is done, but instead of a knife, with a kitchen twine or even dental floss, honestly just make sure it’s not minty.

The way we will cut the rolls for this recipe, and we have done it a lot recently, in our cookie dough rolls, Nutella and hazelnuts, and Kinder rolls, is by cutting the dough into strips, after it’s been filled with the cheesecake filling and jam, then rolling each one of them. This helps you with the final shape of the roll.

Best Tips to Make Cheesecake Rolls at Home

Something we have been doing recently that I think is honestly game-changing, especially if it bothers you when a roll doesn’t bake straight up, but it bakes sideways, and it ends up looking at different directions, is flattening the rolls before proofing.

So, you cut each roll, place it looking up, and then you prepare a piece of baking paper or parchment paper and add some oil, and gently squish it down a little. If you notice the roll is going sideways, then squish it from that side, going to the center. So it grows straight up!

  • Don’t skip proofing or kneading for this recipe; it’s required for it to work out.
  • When we prepare the jam, we need it to thicken, but if it’s too thick, you will struggle to spread it over the rolls. Fix it by adding a bit of water to it before spreading.

Storing Tips: How to Make Rolls that Stay Fresh

Most homemade foods we make at home start to turn dry after a day, and for me, that’s something that I can’t handle. If you want your rolls to stay fresh, let them cool completely as soon as they have baked, then, I recommend you freeze them, or in the pan if you know you are going to eat them or in my preferred choice it would be to freeze them in a lined tray with parchment paper, freeze for 3 hours then transfer into a container, this is so they don’t stick together.

Warm them up before enjoying them from frozen, no need to thaw, and they will taste like you just made them.  This is the same method I use for brownies and brookies.

You could store them in the fridge instead and warm them up before enjoying, this is so the rolls stay softer and fluffier than when they are cold.

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Raspberry Cheesecake Rolls

Recipe by Archersfood

Delicious pillowy and buttery raspberry cheesecake rolls with crumble that are tender and delicious, they are so soft, filled with a lemony cheesecake filling and raspberry jam for a nice sweetness, topped with a crunchy crumble that creates the best spring/summer dessert.

  • Total Time0 hours
  • Yield6 rolls
Print Recipe

Ingredients

DOUGH

  • 1 tsp (4 g) granulated sugar
  • 2 tsp (6 g) active dry yeast
  • ½ cup (130 ml) milk, 100F – 110F (38C – 43C)
  • 2 eggs, room temperature
  • 3 tbsp (38 g) granulated sugar
  • 1 ½ cups + 1 tbsp (315 g) all-purpose flour
  • ¾ tsp (4.5 g) salt
  • ¼ cup (50 g) unsalted, room temperature butter

RASPBERRY JAM

  • 1 cup (140 g) raspberries, fresh
  • 1/3 cup (76 g) granulated sugar

LEMONY CHEESECAKE FILLING

  • 1 cup (246 g) full-fat cream cheese
  • ½ cup (72 g) powdered sugar
  • ½ lemon zest
  • ¼ tsp (1.5 g) fine sea salt
  • 1 tsp (5 ml) vanilla extract

CRUMBLE TOPPING

  • 3 tbsp (36 g) brown sugar
  • 1 tbsp (14 g) granulated sugar
  • 3 tbsp (36 g) room temperature, unsalted butter
  • 1/3 cup, packed (50 g) all-purpose flour
  • ¼ tsp (pinch/ less than 1 g) cinnamon ground
  • ¼ tsp (1.5 g) fine sea salt
  • 1 tsp (5 ml) vanilla extract

TO BAKE

  • ¼ cup (60  ml) heavy whipping cream

Instructions

  1. To prepare raspberry cheesecake rolls with crumble we will start by preparing the dough.
  2. In a Pyrex glass, combine 1 tsp (4 g) granulated sugar, 2 tsp (6 g) active dry yeast, and ½ cup (130 ml) milk at a temperature of 100F – 110 F (38C – 43C). Mix it and let it sit for 10 to 15 minutes; the top of the mixture should have bubbles and look like a sponge.
  3. In a stand mixer bowl, add 2 room temperature eggs, 3 tbsp (38 g) granulated sugar, 1 ½ cups + 1 tbsp (315 g) all-purpose flour, ¾ tsp (4.5 g) salt, and the yeast mixture.
  4. Knead the dough in your stand mixer fitted with a dough hook attachment for 15 minutes on the lowest speed setting of your mixer. After 15 minutes, add ¼ cup (50 g) of unsalted room temperature butter and knead for 10 more minutes.
  5. Cover the bowl with plastic wrap and proof it for 1 hour and 30 minutes at 82F (28C).
  6. While the dough is proofing, prepare the raspberry jam. In a saucepan, add 1 cup (140 g) of fresh raspberries and 1/3 cup (76 g) granulated sugar; you can additionally add a splash of water to it. Cook it over medium-low heat for 10 to 15 minutes, until it thickens slightly.
  7. Let it cool, and prepare the lemony cheesecake filling. In a mixing bowl, add 1 cup (246 g) of full-fat cream cheese, ½ cup (72 g) of powdered sugar, zest half of a lemon and add the zest, ¼ tsp (1.5 g) fine sea salt, and 1 tsp (5 g) vanilla extract. Mix it with a spatula until combined. Cover with plastic wrap and refrigerate.
  8. Prepare the crumble topping by mixing 3 tbsp (36 g) brown sugar, 1 tbsp (14 g) granulated sugar, 3 tbsp (36 g) room temperature unsalted butter, 1/3 cup, packed (50 g) all purpose flour, ¼ tsp (pinch or less than 1 g) cinnamon ground, ¼ tsp (1.5 g) fine sea salt, and 1 tsp (5 ml) vanilla extract. You can mix it with your hands only until just combined, then either freeze it or refrigerate it.
  9. Once the dough has proofed, roll out the dough to 14.17 x 11.4 inches (36 x 29 cm) and 0.39 inches (1 cm), approximately; it doesn’t have to be exact. Spread the cheesecake filling using an offset spatula or spoon, and then add the raspberry jam on top and carefully spread it so it doesn’t mix with the cheesecake filling. Cut the dough into 1.9-inch (4.83 cm) strips with a knife or the same ruler you use to measure, as long as it’s clean.
  10. Roll each one of the raspberry rolls, then pinch the edges so they don’t unfold when proofing, and flatten the rolls slightly with a parchment paper that has been slightly greased.
  11. Line a baking dish of about 11.4 x 7.8 inches (29 x 20 cm) with parchment paper, place the rolls, and cover with plastic wrap. Proof them again for 30 minutes.
  12. Preheat the oven to 355F (180 °C). Add ¼ cup (60 ml) on top of all of the rolls, and the prepared crumble as well. Once the oven is hot and at the right temperature, bake the rolls for 25 minutes.
  13. Remove from the oven as soon as they are done baking and let them cool on top of a cooling rack for at least 20 minutes.

Notes

 If the milk to activate the yeast is at 120 F (49 °C), it will kill the yeast, and it will not work. But if the temperature of the milk is at 90F (32C), the milk is too cold for the yeast to be activated.

  • Prep Time: 1 hour
  • Proofing time: 1 h 30 minutes + 30 minutes
  • Cook Time: 25 minutes
  • Category: Bread, Dessert
  • Method: Baking

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