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Lemon Cheesecake Crescent Rolls

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Lemon Cheesecake Crescent Rolls combine tangy lemon cheesecake filling with buttery, flaky crescent dough. Baked to golden perfection and drizzled with a zesty lemon glaze, these easy rolls are perfect for breakfast, brunch, or dessert!

 

Ingredients

For the Rolls:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 4 tsp grated lemon peel (from 1 large lemon)
  • 8 oz refrigerated crescent rolls or crescent dough sheet
  • 1 tbsp butter, melted

For the Lemon Glaze:

  • ½ cup powdered sugar
  • 2–3 tsp fresh lemon juice
  • Fresh grated lemon peel (for garnish, optional)

Instructions

  • Preheat & Prepare:
    • Preheat oven to 375°F (190°C).
    • Line a large baking sheet with parchment paper.
  • Make the Filling:
    • In a medium bowl, beat cream cheese, granulated sugar, and grated lemon peel until smooth.
  • Assemble the Rolls:
    • Unroll the crescent dough and separate into 8 triangles.
    • Place 2 tbsp of the filling onto the wide end of each triangle.
    • Roll up each triangle, starting from the wide end, and pinch seams to seal.
  • Bake:
    • Arrange rolls on the baking sheet and brush tops with melted butter.
    • Bake for 11–14 minutes until golden brown.
  • Make the Glaze:
    • While rolls bake, mix powdered sugar and lemon juice until smooth.
  • Glaze & Serve:
    • Drizzle glaze over warm rolls and garnish with lemon peel if desired.
    • Serve warm and enjoy!

Notes

  • Prevent Filling Leakage: Pinch dough seams tightly.
  • Dairy-Free Option: Use plant-based cream cheese and butter.
  • For Extra Citrus Flavor: Swap lemon with lime or orange.
  • Thicker Glaze: Add more powdered sugar; for a thinner glaze, add more lemon juice.

Find it online: https://avarecipe.com/lemon-cheesecake-crescent-rolls/