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Sweet Rolls with Cheese Filling

Sweet Rolls with Cheese Filling

Lighter in texture and lower in fat than Cheese Danishes, these sweet rolls are just as delicious and make a wonderful snack with a cup of tea or coffee.

Makes about 24 small sweet rolls.


Cheese Filling:

  • 1/2 c powdered sugar
  • 8 oz cream cheese (room temperature)
  • 1 tsp vanilla
  • 1 Tbsp grated lemon zest
  • 1 egg


  • 5-6 c unbleached all purpose flour (divided use)
  • 4 1/2 tsp active dry yeast (2 packets)
  • 3/4 c sugar (divided use)
  • 1 1/2 tsp salt
  • 1/2 c butter (room temperature)
  • 1 1/2 c warm water
  • 2 eggs (room temperature)


Cheese Filling:

  1. In a medium bowl, blend the powdered sugar and cream cheese until very smooth.
  2. Add vanilla, lemon zest and egg. Blend again until smooth.
  3. Refrigerate until used.

Dough and Baking:

  1. In the large bowl of a stand mixer with whisk attachment, place 2 cups of the flour, the yeast, 1/2 cup of the sugar, and salt. Mix on low for one minute.
  2. Add butter and mix on low until it looks mealy.
  3. Add warm water and beat on medium for 2 minutes.
  4. Add eggs and 1 more cup of flour; beat another minute.
  5. Change to a dough book attachment. (If you do not have dough hook, remove the bowl from the mixer and continue by hand.)
  6. Add another cup of flour; beat until well combined.
  7. Gradually add as much of the remaining flour (if any) that it takes to make a soft dough that comes together.
  8. Knead dough 5 minutes by machine or by hand.
  9. Cover dough and allow to rest 20 minutes.
  10. Divide dough into 12 balls and cover while proceeding with recipe.
  11. Using a rolling pin, roll one ball into an approximate 10 x 4 inch strip. Cut in half lengthwise, forming two long strips.
  12. Twist one strip into a rope; coil the rope around itself, forming a round sweet roll. Tuck the end under the roll and place it on a large baking sheet that has been lined with parchment paper. Work in the same way with second strip.
  13. Repeat with remaining dough balls, leaving 1 1/2 inches between each roll, and working in batches.
  14. Spoon a rounded tablespoon of cheese filling onto the center of each roll, without pressing filling down.
  15. Loosely cover the pans with wax paper and allow to stand 45 minutes, while preheating oven to 375 degrees F.
  16. Bake about 14 minutes, or until browned but not too dark on the bottoms. Cool on wire rack.
  17. Serve warm or cooled. Wrap leftovers well and use within a day or so. May also be individually wrapped in wax paper and placed in a ziplock bag in the freezer. Thaw just a few minutes before use.

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