Strawberry Lemon Cheesecake Rolls

First, gather all your ingredients to ensure a smooth and enjoyable baking experience.

In a small saucepan, gently heat 1 cup of the milk to 110°F (43°C) over low heat (approximately 5 minutes). Pour the warm milk into a liquid measuring cup, then stir in the sugar and yeast. Allow this mixture to sit until it becomes foamy, about 5 minutes, indicating the yeast is active and ready to work its magic.

In a stand mixer fitted with a dough hook attachment, combine the flour, eggs, softened butter, salt, and 1 teaspoon of lemon zest. Beat on medium speed until the mixture resembles coarse crumbs, about 1 minute. Then, with the mixer on low speed, slowly pour in the milk mixture until fully incorporated. Increase the speed to medium-low and continue to beat until a smooth, elastic dough forms, approximately 8 to 12 minutes. If the dough is too sticky, add more flour, 1 tablespoon at a time, until it reaches the desired consistency.

Transfer the dough to a greased 13x9-inch baking pan. Cover it and let it rise in a warm place until it has doubled in size, about 1 hour.

Once the dough has doubled, turn it out onto a lightly floured work surface. Using a rolling pin, roll the dough into an 18x15-inch rectangle, about 1/4 inch thick. Spread 1 1/2 cups of the strawberry preserves evenly over the bottom two-thirds of the dough, starting on one long side and leaving a 1/2-inch border.

Carefully roll the dough into a log, starting at the long side with the preserves. Don't worry if some of the preserves spill out as you roll. Slice the dough log into 12 equal rolls and arrange them, cut sides down, back into the greased baking pan. Cover and let them rise again in a warm place until they have doubled in size, about 45 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls in the preheated oven until they are golden brown, about 25 minutes. Remove from the oven and brush the remaining 1/4 cup of strawberry preserves evenly over the tops of the warm rolls. Let them cool slightly at room temperature, about 5 minutes.

While the rolls are cooling, prepare the lemon cheesecake topping. In a medium bowl, stir together the cheesecake filling, lemon curd, lemon juice, remaining 3 tablespoons of milk, and remaining 1 teaspoon of lemon zest until well combined and smooth.

Drizzle the desired amount of the lemon curd mixture generously over the warm rolls, allowing it to seep into all the nooks and crannies.

Serve the Strawberry Lemon Cheesecake Rolls warm, with any remaining lemon curd mixture on the side for extra indulgence. Enjoy the burst of flavors and the delightful texture of these homemade treats!