Description
Delight in these tangy Lemon Cheesecake Crescent Rolls—flaky crescent dough filled with a creamy lemon-cream cheese mixture, baked to golden perfection and finished with a zesty lemon glaze. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Crescent Rolls
- 1 package (8 count) refrigerated crescent rolls
Cream Cheese Filling
- 4 ounces cream cheese (cold)
- 2 tablespoons granulated sugar
- 1/4 teaspoon lemon extract
- Zest of 1/2 lemon
Lemon Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons lemon juice
- Zest of 1/2 lemon
Instructions
- Prepare the filling: In a medium mixing bowl, combine cold cream cheese, granulated sugar, lemon extract, and the zest of half a lemon. Beat on medium-high speed until the mixture is smooth and well combined.
- Unroll the dough: Unroll the refrigerated crescent roll dough into individual triangles on a clean work surface.
- Fill the dough: Spoon the lemon cream cheese filling onto the wider end of each crescent triangle.
- Roll crescents: Carefully roll the dough starting from the wider end, tucking in the corners as you roll to form crescent shapes.
- Arrange for baking: Place the crescent rolls about 2 inches apart on a lightly greased or parchment-lined baking sheet to prevent sticking and allow room for expansion.
- Bake: Bake in a preheated oven at 375°F (190°C) for 12-14 minutes or until the rolls are puffed up and golden brown on top.
- Cool rolls: Remove from oven and allow the rolls to cool completely on a wire rack to set the structure and prevent melting of the glaze.
- Make the glaze: In a bowl, mix powdered sugar, lemon juice, and the zest of half a lemon until smooth and pourable.
- Finish with glaze: Drizzle the lemon glaze evenly over the cooled crescent rolls to add a sweet, citrusy finish.
Notes
- Using cold cream cheese helps achieve a smooth, lump-free filling.
- Do not overfill the crescents to prevent leakage while baking.
- Let rolls cool completely before glazing to avoid melting the glaze.
- For extra lemon flavor, add a pinch of lemon zest to the glaze.
- Store leftovers in an airtight container at room temperature for up to 2 days.
