Raspberry Lemon Cheesecake Sweet Rolls

Life provides the sweetest recipes…and that’s how we came up with these Raspberry Lemon Cheesecake Sweet Rolls.

My childhood was filled with people who really knew how to bake. My Mom baked all sorts of breads, cookies and other treats to barter for all of our music lessons. She even made fantastic wedding cakes back when Wilton was the only way to go, and buttercream was always made with shortening.  Dianne, my Mom’s best friend when I was a kid, was also an amazing baker. I’m talking homemade bagels, pita pockets, tortillas, sweet rolls, all sorts of breads, cakes, cookies, cheescakes…you name it, she made it. There was even a drawer in her kitchen called “The Bun Drawer” and it was ALWAYS filled with fresh homemade buns.  Her kids were my closest friends, so I was over there all the time. To this day, if I close my eyes, I can still hear the back door to her house as it squeaks open and feel a waft of warm fragrant air from her kitchen wash over me, and yep, I can even smell the deliciousness of freshly baked bread that was just pulled from the oven. Mmmmm….

 

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My Caking Kids haven’t had the experience of baking with this kitchen legend yet, but they know who she is, and have enjoyed many treats thanks to her recipes that I keep stashed away.  My Caking Kids have their own kitchen legend though. I know I’ve mentioned her before, but it doesn’t hurt to mention her again.  Ms. Kara of Kara’s Couture Cakes has a special place in my Caking Kiddo’s hearts, and if she’s posting something, believe me, they know it.  She is one of the main reasons my kids got in the kitchen, and it all started with her delicious Cheesecake she made a year ago this past Mother’s Day.  In celebration of our one year anniversary of Caking with the Kids, we had planned on making that cheesecake again, but LIFE happens and things you planned DON’T happen.  So, this past week we improvised. We came up with a recipe that included something from MY childhood kitchen hero, and something from the kiddos current kitchen hero. We made Raspberry Lemon Cheesecake Sweet Rolls.

 

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These tender rolls are based off of Dianne’s Bun Dough recipe… yep, the same buns that had a designated DRAWER in her kitchen.  It is a potato based dough, and has the sweetest most delicate flavor. Dianne would make sticky buns, hamburger buns, dinner rolls and lots of other goodies with this dough. The filling for the our sweet rolls is where Kara’s Cheesecake comes in. We made a cheesecake inspired filling with mascarpone and cream cheese, a raspberry reduction and a hint of lemon curd.  It’s the perfect sweet roll to accompany your morning cup of coffee.  Yuuuummmmm.

 

Raspberry Lemon Cheesecake sweet rolls, Sweet Rolls, Raspberry Rolls, Cinnamon roll dough, dough, bread, potato bread, lemon, raspberry, cream cheese, mascarpone cheese

 

The rolls are perfectly sweet with a slight tang from the lemon curd and raspberry, and the cream cheese mixture adds a perfect hint of creaminess.  We topped them with just a basic glaze made with powdered sugar, vanilla and cream.  One whole pan was gone before the end of the day,… they were just that good!

 

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I’m so thankful for the women in my life and now my children’s lives who tirelessly create wonderful recipes for us to all enjoy.  We hope you enjoy this blend of sentimental recipes that we used to create something delicious to share with you.  Now, go make some sweet memories with the ones you love!  These Raspberry Lemon Cheesecake Sweet Rolls would be the perfect recipe to start with.

‘Caking Mom and Caking Kiddos

 

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Print Recipe
Sweet Roll Dough
Prep Time 30 mins-approx
Cook Time 40 mins approx
Passive Time 1hr 45 mins
Servings
rolls
Ingredients
  • 1 Cups Full Fat Buttermilk Warm
  • 3/4 Cups Dried Potato Flakes
  • 1/3 Cups Vegetable Oil
  • 2 Large eggs Room Temp
  • 1 Cups Warm Water
  • 2 Teaspoons Yeast
  • 1/2 Cup granulated sugar
  • 2 Teaspoons Salt
  • 6-8 Cups All Purpose Flour
Prep Time 30 mins-approx
Cook Time 40 mins approx
Passive Time 1hr 45 mins
Servings
rolls
Ingredients
  • 1 Cups Full Fat Buttermilk Warm
  • 3/4 Cups Dried Potato Flakes
  • 1/3 Cups Vegetable Oil
  • 2 Large eggs Room Temp
  • 1 Cups Warm Water
  • 2 Teaspoons Yeast
  • 1/2 Cup granulated sugar
  • 2 Teaspoons Salt
  • 6-8 Cups All Purpose Flour
Instructions
  1. In a blender, mix potato flakes and warm buttermilk and blend. Pour into a bowl and set aside. Blend oil and eggs until just mixed and add to the bowl with potatoes.
  2. In a large bowl or bowl of your stand mixer, combine warm water, sugar, and yeast. Stir to combine and let rest for 5 mins.
  3. After the yeast mixture has rested, add the potato mixture and mix well. Then add 3 cups of flour and with dough hook attachment mix well. Then add salt. Add remaining flour one cup at a time until dough mixture comes together and pulls away from the sides of the bowl. Knead the dough for about 5 mins on medium high speed.
  4. Once dough is finished kneading, place in a large bowl, cover with a tea towel and let rise for 45-60 mins in a warm place until doubled in size.
  5. This dough can be made into buns, rolls, and our favorite, sweet rolls!!
Print Recipe
Cheesecake Filling
Servings
24 rolls
Ingredients
  • 1 16 ounce Mascarpone Cheese
  • 1 16 ounce Softened Cream Cheese
  • 2/3 Cups granulated sugar
  • 2 Teaspoons Pure Vanilla Extract
Servings
24 rolls
Ingredients
  • 1 16 ounce Mascarpone Cheese
  • 1 16 ounce Softened Cream Cheese
  • 2/3 Cups granulated sugar
  • 2 Teaspoons Pure Vanilla Extract
Instructions
  1. In large mixing bowl, cream together all ingredients until fluffy and fully combined.
Print Recipe
Assembly of Sweet Rolls
Servings
Ingredients
  • 1 Batch Sweet Roll Dough
  • 1 Batch Cheesecake Filling
  • 1 Batch Raspberry Reduction
  • 1/3 Cup Lemon Curd Store bought lemon curd is just fine
Servings
Ingredients
  • 1 Batch Sweet Roll Dough
  • 1 Batch Cheesecake Filling
  • 1 Batch Raspberry Reduction
  • 1/3 Cup Lemon Curd Store bought lemon curd is just fine
Instructions
  1. Roll dough out into a large rectangle on a floured surface until a quarter in thick.
  2. Spread the cheesecake filling mixture onto the dough. Then dollop the Raspberry reduction and Lemon Curd on top of cheesecake mixture, and with a butter knife, swirl all around until all marbled together.
  3. Starting on the long side of the rectangle closest to you, begin tightly but gently rolling the dough into a log. Once you reach the other side pinch the seams together as best you can to seal the roll.
  4. At this point, the cheesecake mixture will have softened a bit, so you can chill it in the refrigerator for 30 mins before slicing them into 1 inch rolls with a serrated knife.
  5. Place the freshly sliced rolls into 2, 9x13 pans lined with parchment paper. Cover with a towel and let rise for 45 mins in a warm place.
  6. After the rolls have risen, preheat oven to 350 degrees. Bake for 20-25 mins until rolls are starting to turn a lovely golden brown, then remove from oven. Once the rolls have cooled for about 10-15 mins, mix together 2 cups of powdered sugar, 2-4 tablespoons of heavy cream and a teaspoon of vanilla to make a glaze. Pour over rolls and ENJOY!

Raspberry Reduction Recipe – Kara Does it best!

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