Mixed Berry White Chocolate Cheesecake Rolls

Ingredients

• 275 g All-purpose flour
• 4 g Instant yeast
• 45 g Caster sugar
• 135 g Milk (Lukewarm)
• 30 g Salted butter (Melted and cooled)
• 0.5 tsp Vanilla extract
• 45 g Greek yogurt
• 150 g Mixed berries (For the jam)
• 40 g Sugar (For the jam)
• 1 tsp Lemon juice (For the jam)
• 80 g White chocolate
• 40 g Fresh cream
• 40 g Salted butter (Softened; for the filling)
• 0.5 tsp Cardamom powder
• 250 g Cream cheese (Softened)
• 58 g Salted butter (Softened; for the frosting)
• 170 g Powdered sugar
• 1 tsp Vanilla extract (For the frosting)
• 2.5 tbsp Mixed berry jam (Frosting; source gives 2–3 tbsp. Also reserve a few spoonfuls for the final swirl; the amount is unspecified.)

Steps

1. 1

   In a bowl, mix the flour, instant yeast, and caster sugar.

2. 2

   Add the lukewarm milk, vanilla extract, Greek yogurt, and melted, cooled butter. Mix with a spatula until a shaggy dough forms.

3. 3

   Knead by hand or in a stand mixer for 8–10 minutes, until the dough is smooth and elastic and passes the windowpane test.

4. 4

   Cover the dough and leave it somewhere warm for about 30–40 minutes, until puffy and almost doubled in size.

5. 5

   Add the mixed berries, sugar, and lemon juice to a saucepan.

6. 6

   Cook over medium heat until the berries break down and the mixture thickens.

7. 7

   Let the berry jam cool completely before using.

8. 8

   Warm the fresh cream and pour it over the white chocolate. Let it sit for 1 minute, then stir until smooth.

9. 9

   Add the softened butter and cardamom powder to the white chocolate mixture and mix until combined.

10. 10

    Let the filling cool until thick and spreadable.

11. 11

    Beat the softened cream cheese and butter together until smooth.

12. 12

    Add the powdered sugar and vanilla extract, then beat until fluffy.

13. 13

    Fold the mixed berry jam into the cream cheese mixture.

14. 14

    Roll the proofed dough into a large rectangle.

15. 15

    Spread the white chocolate cardamom filling evenly over the dough.

16. 16

    Spread a thin layer of berry jam on top of the filling.

17. 17

    Roll the dough up tightly and cut it into 6 equal rolls.

18. 18

    Place the rolls in a snug baking pan and cover. Let rise for about 1–1.5 hours, until visibly puffy.

19. 19

    Bake at 180°C for 22–25 minutes, until golden brown.

20. 20

    Let the rolls cool for 10–15 minutes.

21. 21

    Spread the berry cream cheese frosting over the rolls and finish by swirling a few spoonfuls of berry jam on top.

Notes

Makes 6 rolls. The frosting ingredient list specifies 2–3 tbsp berry jam, and the finishing instruction calls for additional jam spoonfuls without an amount; no extra jam quantity is specified. Baking pan dimensions are not given.

Nutrition per serving

• dessert
• sweet rolls
• baked
• yeast dough
• mixed berry
• white chocolate
• vegetarian