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!