Lemon Cheesecake Crescent Rolls
Delightfully simple, these Lemon Cheesecake Crescent Rolls combine creamy cheesecake and zesty lemon flavors wrapped in flaky crescent roll dough, perfect for any occasion.
Ingredients
Filling
- 8 oz cream cheese, softened Creates a velvety smooth texture
- ¼ cup granulated sugar Adds sweetness
- 4 tsp freshly grated lemon zest Brings bright, aromatic flavor
- 2-3 tsp fresh lemon juice Balances sweetness with a refreshing tang
Rolls
- 1 can (8 oz) refrigerated crescent rolls Provides a crispy and flaky shell
- 1 tbsp melted butter Enhances richness of each bite
Glaze
- ½ cup powdered sugar For sweet glaze
Garnish
- as needed Extra lemon zest For a pop of color and zestiness
Instructions
Preparation
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened cream cheese with granulated sugar and lemon zest until smooth and creamy.
- Unroll the crescent rolls and divide them into 8 triangles.
- Spoon about 2 tablespoons of the lemon filling onto the wide end of each triangle.
- Carefully roll up each triangle from the wide end, tucking the pointy end underneath, and pinch the edges to seal.
- Place the rolled-up crescent rolls on the prepared baking sheet and brush them lightly with melted butter.
Baking
- Bake for 11-14 minutes until they are golden brown and puffy.
- Meanwhile, mix the powdered sugar with lemon juice to create a simple glaze.
Serving
- Drizzle the glaze over the warm rolls once they’re out of the oven and garnish with extra lemon zest if desired.
Notes
Make sure your cream cheese is fully softened before mixing for a smooth filling. Fresh lemons are recommended for the best flavor. Consider adding vanilla extract for a richer flavor, and adjust the sweetness of the glaze to your taste.