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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

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

Find it online: https://archersfood.com/raspberry-cheesecake-rolls/