Lemon Cheesecake Rolls

By srumbel

These easy, no yeast rolls are filled with a lemon cheesecake filling. They are the perfect breakfast or brunch treat.
from insidebrucrewlife.com

Ingredients

• 2 1/2 cups flour
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons lemon zest
• 1/4 cup lemon juice
• 3/4 cup buttermilk
• 4 Tablespoons melted butter, divided
• 1 cup Lucky Leaf lemon pie filling
• 4 ounces cream cheese, softened
• For the Glaze
• 1 cup powdered sugar
• 1 Tablespoon lemon juice
• 2 Tablespoons milk
• 1 teaspoon lemon zest

Preparation

Step 1

Mix together the flour, sugar, baking powder, baking soda, and lemon zest. Create a hole in the mixture.
Pour the lemon juice, buttermilk, and 2 Tablespoons melted butter into the hole and mix gently until soft dough forms.
Turn the dough onto a floured surface and knead a few times before pressing the dough into a 10x14 rectangle. Be sure to keep a light layer of flour between the dough and the counter as you are pressing.
Stir together the lemon pie filling and cream cheese and spread over the dough. Make sure to leave 1 inch around the edges. Roll up slowly from the shortest side. Cut loaf into 9 even rolls gently. Grease a 9 inch round or 10 inch square baking dish with 1 Tablespoon of butter. Place the rolls into the pan side by side. Drizzle the remaining melted butter over the rolls. Bake at 400 degrees for 22-24 minutes. Remove from the oven.
Whisk together the glaze ingredients and spread over the warm rolls. Serve immediately. Store the remaining rolls in a covered container in the refrigerator. Reheat for 10-15 seconds in the microwave, if desired.
Yield: 9 rolls