Lemon Cheesecake Crescent Rolls
Creamy, zesty, and impossibly flaky, these Lemon Cheesecake Crescent Rolls are the kind of treat that disappears before you can say 'second helping.'
Servings: 8 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Dough
- 1 can (8 ounces) crescent roll dough unrolled and separated into triangles
Filling
- 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
Glaze
- 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)
Instructions
- 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.
Notes
Use room-temperature cream cheese for a silky smooth filling. If dough feels sticky, chill it briefly. Don’t overfill the triangles; too much filling can leak during baking.