Description
These Lemon Custard Cheesecake Crescent Rolls are flaky, golden pastries filled with a creamy, zesty lemon cheesecake center and drizzled with a sweet-tart lemon glaze. A bright, irresistible treat perfect for breakfast or dessert!
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
- Optional: Extra lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, beat the cream cheese until smooth and creamy.
- Add granulated sugar, egg yolk, lemon zest, lemon juice, and vanilla extract to the cream cheese and mix until well combined and smooth.
- Unroll the crescent roll dough and separate into triangles.
- Place a spoonful of the lemon custard mixture at the wide end of each dough triangle.
- Roll each triangle up from the wide end to the point, pinching the edges to seal.
- Place the rolls on the prepared baking sheet and bake for 12–15 minutes or until golden brown.
- While baking, whisk powdered sugar and lemon juice in a bowl until smooth to make the glaze.
- Once rolls are slightly cooled, drizzle with lemon glaze.
- Optional: Garnish with extra lemon zest. Serve warm or at room temperature.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Don’t overfill the rolls to avoid leaking during baking.
- These rolls taste best fresh but can be stored in the fridge for 2 days.
- Warm leftovers slightly in the microwave for a just-baked texture.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg