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Lemon Cheesecake Crescent Rolls That You Will Follow

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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.

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