Lemon Cheesecake Crescent Rolls
These Lemon Cheesecake Crescent Rolls are flaky, buttery, and filled with a rich, tangy lemon cheesecake filling! 🍋✨ They’re easy to make with just a few ingredients, making them perfect for breakfast, brunch, or a quick dessert. The zesty lemon flavor and creamy filling wrapped in warm crescent rolls will have you coming back for more!
INGREDIENTS:
For the Crescent Rolls:
1 can (8 oz) refrigerated crescent roll dough
4 oz cream cheese, softened
¼ cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
For the Glaze (Optional but Delicious!):
½ cup powdered sugar
1 tablespoon lemon juice
½ teaspoon vanilla extract
DIRECTIONS:
1. Preheat & Prep:
Line a baking sheet with parchment paper or lightly grease it.
2. Make the Lemon Cheesecake Filling:
In a mixing bowl, beat cream cheese and powdered sugar until smooth.
Add lemon juice, lemon zest, and vanilla extract, and mix until well combined.
3. Assemble the Crescent Rolls:
Unroll the crescent dough and separate it into triangles.
Spoon 1 tablespoon of the cheesecake mixture onto the wide end of each triangle.
Roll up the crescent rolls starting from the wide end and place them seam-side down on the baking sheet.
4. Bake Until Golden:
Bake for 10–12 minutes, or until the crescent rolls are golden brown and flaky.
Let cool for 5 minutes before glazing.
5. Make the Lemon Glaze:
In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
Drizzle the glaze over the warm crescent rolls.
6. Serve & Enjoy!
Serve warm and enjoy the creamy, lemony goodness!
Store leftovers in an airtight container in the fridge for up to 3 days.