Description
Delightfully flaky crescent rolls filled with a creamy, tangy lemon cheesecake filling, topped with a sweet lemon glaze. Perfect as a quick and easy dessert or a special treat for breakfast or brunch.
Ingredients
Scale
Crescent Rolls
- 1 can (8 oz) refrigerated crescent roll dough
Lemon Cheesecake Filling
- 4 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Lemon Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- Additional lemon zest for garnish (optional)
Other
- Non-stick cooking spray or parchment paper
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray it with non-stick cooking spray to prevent sticking.
- Make the Lemon Cheesecake Filling: In a small bowl, beat the softened cream cheese, granulated sugar, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
- Assemble the Crescent Rolls: Unroll the crescent dough and separate it into 8 individual triangles. Place a heaping tablespoon of the lemon cheesecake filling onto the wide end of each triangle. Carefully roll each triangle up toward the point, pressing the edges slightly to seal the filling inside.
- Bake the Rolls: Arrange the filled crescent rolls on the prepared baking sheet spaced apart. Bake in the preheated oven for 10 to 12 minutes, or until the rolls are golden brown and cooked through.
- Prepare the Lemon Glaze: While the rolls are baking, whisk together the powdered sugar and milk in a small bowl until smooth to create a simple glaze.
- Glaze and Garnish: Once baked, remove the rolls from the oven and allow them to cool slightly. Drizzle the lemon glaze over the warm rolls and sprinkle additional lemon zest on top if desired for extra citrus flavor.
- Serve: Serve the lemon cheesecake crescent rolls warm or at room temperature for a delicious treat.
Notes
- For an extra citrus punch, add more lemon zest to the glaze.
- You can use low-fat cream cheese if you prefer a lighter option.
- Ensure the cream cheese is well softened for easy mixing and smooth filling texture.
- These rolls are best served the day they are made but can be stored in an airtight container for up to 2 days.
