Strawberry Lemon Cheesecake Rolls

Gather all ingredients.

In a small saucepan, heat 1 cup of the milk to 110 degrees F (43 degrees C) over low heat, about 5 minutes. Pour warm milk into a liquid measuring cup, and stir in sugar and yeast; let sit until foamy, about 5 minutes.

Beat flour, eggs, butter, salt, and 1 teaspoon of the lemon zest with a stand mixer fitted with a dough hook attachment on medium speed until crumbly, about 1 minute. With mixer on low speed, slowly stream in milk mixture until fully combined, then increase speed to medium-low, and beat until a smooth dough forms, 8 to 12 minutes. If needed, add more flour, 1 tablespoon at a time, if dough is too sticky.

Transfer dough to a greased 13- x 9-inch baking pan, cover, and let rise in a warm place until doubled in size, about 1 hour.

Turn dough out onto a lightly floured work surface; roll into a 18- x 15-inch rectangle (about 1/4 inch thick). Spread 1 1/2 cups of the preserves evenly over bottom two-thirds of the dough starting on 1 long side, leaving a 1/2-inch border.

Carefully roll dough into a log starting at long side with with preserves. Some of the preserves may spill out as you roll, that’s okay. Slice dough log into 12 rolls, and arrange, cut sides down, back into greased baking pan. Cover and let rise in a warm place, until doubled in size, about 45 minutes.

Preheat oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until golden brown, about 25 minutes. Brush remaining 1/4 cup preserves evenly over rolls. Let cool slightly at room temperature, about 5 minutes.

Meanwhile, stir together cheesecake filling, lemon curd, lemon juice, remaining 3 tablespoons milk, and remaining 1 teaspoon lemon zest in a medium bowl until combined.

Drizzle desired amount of lemon curd mixture over warm rolls.

Serve any remaining lemon curd mixture on the side.