Easy Lemon Cheesecake Crème Brulée "Donuts"

Recipe View Preheat oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper. (Prep Time: 5 minutes)

Recipe View Brush each roll generously with melted butter and arrange in the prepared dish. Bake until lightly toasted, about 5 minutes. (Cook Time: 5 minutes)

Recipe View In a mixing bowl, combine the cheesecake filling, lemon curd, and 1 teaspoon of lemon zest. Mix until well combined. (Prep Time: 3 minutes)

Recipe View Transfer the cheesecake mixture to a piping bag or a large resealable plastic bag. Snip a small corner off the bag. (Prep Time: 2 minutes)

Recipe View Using a paring knife, create a small incision in the side of each roll, just large enough to pipe in the filling. Fill each roll with approximately 1 1/2 tablespoons of the lemon cheesecake mixture. Return the filled rolls to the baking dish. (Prep Time: 10 minutes)

Recipe View In a small saucepan, combine sugar and water. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, without stirring, until the mixture turns a light golden brown, about 10 minutes. Remove from heat. (Cook Time: 10 minutes)

Recipe View Line a baking sheet with parchment paper and place a wire rack over it. Carefully dip the top of each filled roll into the hot caramel, ensuring an even coating. Place the coated rolls right side up on the wire rack to allow excess caramel to drip off. (Prep Time: 10 minutes)

Recipe View Grate the remaining lemon zest over the caramel-coated rolls. Let the rolls stand until completely cooled and the caramel has hardened, about 10-15 minutes. If the caramel becomes too thick while dipping, gently reheat over low heat, swirling until melted. (Cooling Time: 10-15 minutes)