Fluffy Cheesecake Rolls with Cinnamon Cream Filling
Ingredients
Dough
- 500 g all-purpose flour (Type 405)
- 50 g sugar
- 1 packet vanilla sugar
- 1 pinch salt
- 1/2 fresh yeast cube (21 g; or 1 packet dry yeast)
- 220 ml milk
- 70 g soft butter
- Butter, for greasing the pan
- Flour, for dusting
- Milk, for brushing
Filling
- 1 lemon
- 150 g cream cheese
- 125 g low-fat quark
- 30 g sugar
- 1 tablespoon cornstarch
- 50 g sugar
- 2 teaspoons ground cinnamon
Frosting
- 50 g powdered sugar
- 50 g soft butter
- 80 g cream cheese
Preparation
Mix flour, sugar, vanilla sugar, and salt in a mixing bowl
Crumble fresh yeast into the bowl, or use one packet of dry yeast
In a saucepan, combine milk and butter pieces and warm slightly
Add the lukewarm milk mixture to the flour-sugar mixture and knead for about 5 minutes to form a dough
Cover with a kitchen towel and let rest for about 45 minutes
Grease a round baking dish (28 cm diameter)
Halve the lemon and squeeze 2 tablespoons of juice
Mix cream cheese with quark, sugar, cornstarch, and lemon juice
In a small bowl, mix cinnamon and sugar
Roll out the risen yeast dough on a lightly floured surface into a rectangle (25 x 50 cm)
Spread the cream cheese mixture over the dough
Sprinkle the cinnamon sugar mixture over the cream cheese
Carefully roll up the rectangle from the long side into a log
Cut the log into 12 pieces
Place the rolls in the prepared baking dish, cut side down
Cover and let rise for 15-20 minutes until puffy
Preheat oven to 180°C (350°F)
Bake for 25-30 minutes until golden brown
Let cool in the pan for 10 minutes
Beat powdered sugar, butter, and cream cheese until smooth to make the frosting
Spread the frosting over the warm rolls
