Description
Delight in these Lemon Cheesecake Crescent Rolls, a perfect blend of tangy lemon and creamy cheesecake encased in buttery crescent dough. This easy-to-make dessert offers a quick, crowd-pleasing treat with a golden, flaky exterior and a smooth, zesty filling, perfect for any occasion or a sweet afternoon snack.
Ingredients
Scale
Filling
- 4 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Dough and Topping
- 1 can refrigerated crescent roll dough (8-count)
- 1 tablespoon melted butter (for brushing)
- Optional: powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent the rolls from sticking.
- Prepare Filling: In a small bowl, combine the softened cream cheese, granulated sugar, fresh lemon juice, lemon zest, and vanilla extract. Mix until completely smooth to create a luscious lemon cheesecake filling.
- Prepare Dough: Unroll the refrigerated crescent roll dough and carefully separate it into the 8 pre-scored triangles.
- Fill and Roll: Spread about 1 tablespoon of the lemon cheesecake filling onto the wide end of each crescent triangle. Starting from the wide end, roll the dough tightly while tucking in the filling to form crescent rolls.
- Prepare for Baking: Place the filled rolls onto the prepared baking sheet. Brush each roll generously with melted butter to enhance browning and flavor.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the rolls are golden brown and cooked through.
- Cool and Serve: Allow the rolls to cool slightly on a wire rack. Optionally, dust them with powdered sugar for an elegant touch before serving.
Notes
- For extra zest, drizzle the rolls with a simple lemon glaze made from powdered sugar and lemon juice.
- These crescent rolls are best enjoyed warm, straight from the oven for the freshest flavor and texture.
