Comments on: Instant Pot No Knead Lemon Cheesecake Rolls

By: Julia

Julia — Sun, 13 Dec 2020 12:53:34 +0000

In reply to Linda S. Unfortunately it means that you cannot use your Instant Pot to proof the dough

By: Linda S

Linda S — Thu, 10 Dec 2020 22:46:18 +0000

I don’t have a yogurt setting on my instant pot, what setting should I use instead?

By: Julia

Julia — Sun, 04 Aug 2019 15:07:56 +0000

In reply to Rick. I'm so glad you liked them! Thank you so much for sharing!

By: Rick

Rick — Thu, 01 Aug 2019 21:41:18 +0000

Loved these lemon rolls! They weren’t too sweet and the cream cheese added an additional level of flavor. The recipe was easy to follow. Even though I baked them at 350 degrees, they did brown nicely after 45 minutes. (Maybe my oven runs a little hot.) Will definitely make them again!

By: Julia

Julia — Sat, 27 Jul 2019 21:27:48 +0000

In reply to Rick. You are correct. I missed the ingredient in the instructions. Thank you for noticing it. Add the rest of the sugar with the flour. The first tablespoon is used to feed the yeast and the rest to sweeten the dough. I will update the instructions

By: Rick

Rick — Sat, 27 Jul 2019 21:05:28 +0000

In your recipe you say to use of 1/4 cup of sugar, and one tablespoon of that is used with the yeast. I don’t see where to use the rest of the sugar in your recipe. Do you use the rest of the sugar with the flour mixture, the cheesecake filling, or the glaze?

By: Julia

Julia — Sun, 09 Jun 2019 16:35:13 +0000

In reply to Sara. Thank you so much :)

By: Sara

Sara — Fri, 07 Jun 2019 17:15:06 +0000

Oh my GOSH these look and sound incredible! What an great option to have set out at brunch! We are planning a friends brunch in a couple of weekends, and I’m going to have to add this to the menu!