Lemon Cheesecake Crescent Rolls
These easy-to-make Lemon Cheesecake Crescent Rolls are filled with a tangy cream cheese mixture and baked until golden, perfect for brunch or a quick dessert.
Ingredients
Filling
- 8 ounces 1 block package cream cheese, softened at room temperature Soften cream cheese fully for best results.
- 1/4 cup granulated sugar Light brown sugar can be used as a substitute.
- 4 teaspoons grated lemon peel From 1 large lemon.
Crescent Dough
- 1 can refrigerated crescent rolls or crescent dough sheets (8 ounces) For a flakier crust, use puff pastry sheets.
- 1 tablespoon butter, melted For brushing on top.
Glaze
- 1/2 cup powdered sugar Adjust lemon juice to reach desired consistency.
- 2-3 teaspoons fresh lemon juice Add more for a thinner glaze.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a medium bowl, beat the softened cream cheese, granulated sugar, and grated lemon peel until smooth and creamy.
- Open the crescent roll package and separate the dough into 8 triangles.
- Spoon about 2 tablespoons of the lemon-cream cheese mixture onto the wide end of each triangle.
- Roll each triangle toward the point, tucking the point under and pinching the seam to seal.
- Brush each top with melted butter.
Baking
- Bake the filled crescents on the middle rack for 11–14 minutes until golden brown.
- Mix powdered sugar and 2-3 teaspoons lemon juice in a small bowl until smooth.
- Remove the rolls from the oven and let cool for 3-5 minutes before drizzling the glaze on top.
Notes
Serve warm with a dusting of extra powdered sugar and lemon zest. These rolls can be reheated or frozen for longer storage.