Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Cheesecake Crescent Rolls That You Will Follow

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 8 servings (1 crescent roll per serving) 1x
  • Category: Dessert, Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lemon Cheesecake Crescent Rolls are the perfect combination of tangy lemon and creamy cheesecake wrapped in flaky crescent dough. They make a delightful breakfast, brunch, or dessert that everyone will love!


Ingredients

Scale
  1. For the Crescent Rolls:
  • 1 can (8 oz) crescent roll dough
  • 1 egg, beaten (for egg wash)
  1. For the Lemon Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon zest (from about 1 lemon)
  • 1 tbsp fresh lemon juice
  1. For the Glaze:
  • 1/4 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Instructions

  • Prepare the Filling:

    • In a medium bowl, beat the cream cheese until smooth using a hand mixer or whisk.
    • Add the powdered sugar, vanilla extract, lemon zest, and lemon juice. Continue to beat until the mixture is smooth and creamy.
  • Prepare the Crescent Rolls:

    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
    • Unroll the crescent roll dough on a flat surface, and separate the dough into individual triangles as per the package instructions.
    • Place a spoonful of the lemon cheesecake filling at the wide end of each crescent triangle. Be sure not to overfill.
    • Roll the dough tightly around the filling, starting from the wide end and working toward the pointed tip. Curve the rolls into a crescent shape.
    • Place each rolled-up crescent on the prepared baking sheet.
  • Egg Wash & Baking:

    • Brush the tops of each crescent roll with the beaten egg to give them a golden, shiny finish.
    • Bake in the preheated oven for 10-12 minutes, or until the crescents are golden brown and puffed up.
  • Make the Lemon Glaze:

    • While the crescent rolls are baking, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.

 

  • Glaze & Serve:

    • Once the crescent rolls are done, remove them from the oven and let them cool for 5 minutes.
    • Drizzle the lemon glaze over the warm rolls, allowing it to soak in and give them that extra tangy sweetness.
    • Serve immediately and enjoy!

Notes

  • Be careful not to overfill the crescent rolls with the cheesecake filling as it may leak out during baking.
  • For an extra tangy flavor, you can add more lemon zest to the glaze.

 

  • These rolls can be stored in an airtight container for up to 3 days.

Nutrition

  • Serving Size: 1 roll
  • Calories: 230 kcal
  • Sugar: 16g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg