Name: Lemon Cheesecake Crescent Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 can (8 ounces) crescent roll dough (unrolled and separated into triangles); 8 ounces cream cheese (softened to room temperature); 1/2 cup powdered sugar (for the filling, sifted if lumpy); 2 tablespoons lemon juice (freshly squeezed for best flavor); 1 tablespoon lemon zest (finely grated (about one medium lemon)); 1/4 teaspoon vanilla extract; 1 cup powdered sugar (for the glaze, sifted if lumpy); 1 tablespoon lemon juice (for the glaze); 1 tablespoon milk (for the glaze (use more for thinner glaze))

Jump to Recipe

Creamy, zesty, and impossibly flaky, these Lemon Cheesecake Crescent Rolls are the kind of treat that disappears before you can say “second helping.” Perfect for a cozy brunch, a bright dessert after dinner, or a show-stopping potluck contribution, this recipe takes just a few pantry staples and turns them into something special. Fun fact: puffed crescent dough was originally created to be a quick shortcut for homemade pastries, so you get bakery vibes without the fuss. If you love easy yet impressive desserts like our lemon cheesecake crescent rolls roundup, this one will become a fast favorite. Simple, quick, and family-approved, it’s ideal for busy bakers and picky eaters alike — let’s get baking!

What is Lemon Cheesecake Crescent Rolls?

Wondering what to expect from a dish with such a charming name? Think creamy lemon cheesecake tucked inside a golden crescent of buttery dough — a handheld slice of tangy-sweet heaven. Who named it this way — the pastry poet or the dessert dreamer? Maybe someone who believed “the way to a man’s heart is through his stomach.” Is it a cheesecake? Is it a roll? It’s delightfully both. Picture a tiny cheesecake meeting a flaky croissant and you’ve got the idea. Give it a try and see why one bite can spark that grin of pure dessert bliss.

Why You’ll Love This

These Lemon Cheesecake Crescent Rolls are irresistible for three big reasons. First, the highlight: a silky lemon-cream cheese filling that’s bright, creamy, and just sweet enough to sing against the buttery crescent shell. Second, cost-savings: making them at home means bakery-quality treats without the bakery prices — one can of crescent dough and a block of cream cheese go a long way. Third, toppings and flavor burst: a simple lemon glaze finishes them with glossy sweetness and an extra citrus punch. If you enjoy related treats like our cheesecake crescent rolls, you’ll appreciate how this version adds fresh lemon to lift every bite. Ready to make something memorable? You’ll want to share these with friends and family.

How to Make

Quick Overview

This recipe is easy to follow and fast to finish. The dough rolls around a creamy lemon filling, bakes to a golden crisp, and gets a bright, pourable glaze. Prep and assembly take about 10–15 minutes, and baking is roughly 12–15 minutes — total time under 35 minutes. The standout elements are the creamy lemon center and the crisp, buttery outside.

Ingredients

1 can (8 ounces) crescent roll dough, unrolled and separated into triangles
8 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar, for the filling, sifted if lumpy
2 tablespoons lemon juice, freshly squeezed for best flavor
1 tablespoon lemon zest, finely grated (about one medium lemon)
1/4 teaspoon vanilla extract
1 cup powdered sugar, for the glaze, sifted if lumpy
1 tablespoon lemon juice, for the glaze
1 tablespoon milk, for the glaze (use more for thinner glaze)

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper so rolls don’t stick.
In a mixing bowl, combine the softened cream cheese, 1/2 cup powdered sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1/4 teaspoon vanilla extract. Beat with a hand mixer or whisk until smooth and creamy, scraping the bowl to remove any lumps.
Unroll the crescent roll dough and gently separate it into triangles on a clean work surface. Keep them slightly cooled if they feel overly sticky.
Place about one tablespoon of the cheesecake filling on the wide end of each triangle. Don’t overload — a small dollop is enough to create a rich center without leaking.
Roll each triangle tightly from the wide end toward the point, tucking the point under the roll to keep it sealed. Place the rolls seam-side down on the prepared baking sheet, leaving space for expansion.
Bake for 12–15 minutes, watching closely after 10 minutes. Remove them when they’re puffed and golden brown on top.
While the rolls are baking, prepare the glaze by whisking 1 cup powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon milk until smooth and pourable. Add a few drops more milk if you prefer a thinner drizzle.
As soon as the rolls come out of the oven, allow them to cool for 3–5 minutes, then drizzle the lemon glaze over the warm rolls so it melts slightly into the creases.
Serve warm or at room temperature. Enjoy them fresh for maximum flakiness and creamy filling.

Lemon Cheesecake Crescent Rolls

What to Serve With

Pair these rolls with fresh berries for a bright contrast or a side of Greek yogurt for extra creaminess. For brunch, serve alongside scrambled eggs and a simple green salad to balance sweet and savory. For beverages, a cup of Earl Grey, a bright iced tea, or a citrusy mimosa complements the lemon notes beautifully. If you want to go indulgent, a scoop of vanilla ice cream on the side makes a delightful dessert plate.

Top Tips for Perfecting

Use room-temperature cream cheese so the filling becomes silky smooth without lumps. If your dough feels sticky, chill it briefly — cooler dough is easier to roll. Don’t overfill the triangles; too much filling can leak during baking. For extra lemon punch, fold a little extra zest into the glaze. If you like a crunch, sprinkle finely chopped toasted almonds on top of the glaze. Watch bake time closely — golden color is your cue, not time alone.

Storing and Reheating Tips

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. To freeze, place on a baking sheet until firm, then transfer to a freezer bag for up to 1 month; thaw in the refrigerator before reheating. Reheat in a 325°F oven for 6–8 minutes to restore flakiness, or warm a single roll in the microwave for 10–12 seconds for a quick serving (microwaving can soften the outer crust).

FAQs

Can I use a different citrus instead of lemon?
Yes — lime or orange works well. Reduce juice slightly for sweeter oranges and taste the filling before rolling.

Can I make these ahead of time?
You can assemble and refrigerate them for a few hours before baking, or freeze unbaked rolls and bake from frozen, adding a few extra minutes to the baking time.

Is there a dairy-free option?
Try a dairy-free cream cheese and a vegan crescent dough alternative; texture may vary, but flavor will still be delicious.

My glaze is too thick — how can I thin it?
Add milk a teaspoon at a time until you reach the desired consistency. Lemon juice thins the glaze while adding extra flavor.

Can I air fry these instead of baking?
Yes, preheat the air fryer to 350°F and cook for 8–10 minutes, checking for golden color. Cook times vary by model.

Conclusion

These Lemon Cheesecake Crescent Rolls are a reliable, crowd-pleasing dessert that’s quick enough for weeknights and pretty enough for guests. They combine easy prep, bright lemon flavor, and creamy texture into a little pastry pocket everyone will love. If you want inspiration or a slightly different take, check out the original recipe and notes at Lemon Cheesecake Crescent Rolls recipe for extra tips and photos. Give them a try, share with someone you love, and enjoy the smiles that follow.