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Lemon and Cranberry Rolls with Cream Cheese

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These lemon and cranberry rolls with cream cheese are such a great addition to any brunch party. They are fragrant, soft and delicious, easy to make and perfect with a cup of coffee.

Instead of cranberries you can use any other berry you like and get different flavored rolls each and every time.

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Lemon and Cranberry Rolls with Cream Cheese

Photo: Natalie Levin



Lemon and Cranberry Rolls with Cream Cheese

For the dough:

  • 250 grams all-purpose flour
  • 5 grams active dry yeast
  • 75 grams butter
  • 50 grams sugar
  • 1 large egg
  • 125 ml. milk
  • Pinch of salt
  • 1/2 tsp. vanilla extract
  • Zest of 1 lemon

For cheese and cranberry filling:

  • 250 grams ricotta cheese
  • 50 grams sugar
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • 15 grams cornstarch
  • 50-100 grams cranberries
  • Beaten egg for brushing

For lemon syrup:

  • 100 grams sugar
  • 125 ml. water
  • Zest of 1/ lemon

Dough:

  1. In a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, milk, salt, vanilla and lemon zest and knead on low-medium speed for 10-12 minutes, until the dough is smooth and slightly sticky.
  2. Cover the bowl and let rise for about 1-2 hours at room temperature, or until it nearly doubled in size.

Cheese and cranberry filling:

  1. In medium bowl whisk cheese, sugar, egg, vanilla, salt and cornstarch until mixture is slightly lumpy. Set aside until preparing the cakes.
  2. On a floured work surface, roll out the dough to a rectangle about 1-2 cm thick.
  3. Spread the cheese filling evenly in a thin layer and sprinkle over the cranberries.
  4. Roll tightly and cut into 12 equal pieces.
  5. Grease a muffin pan and place the pastries inside it.
  6. Cover and let rise until almost doubled in volume.
  7. Preheat oven to 170c degrees.
  8. Gently brush the cakes with beaten egg and bake for about 15-22 minutes or until golden.
  9. Lemon syrup: in a small pot heat water, sugar and lemon zest to a boil over high heat.
  10. Reduce the heat slightly and cook for another 1-2 minutes until the sugar has completely dissolved.
  11. Brush the cakes with syrup and serve.
  • Instead of cranberries you can use raisins or dried raspberries.
    Serve warm or at room temperature.
  • Keep the cakes in a sealed box in the freezer for up to one month.