Flaky crescent rolls filled with creamy lemon cheesecake filling, baked to golden perfection and topped with a light glaze. A bright and tangy treat you’ll love!
Ingredients:
- 1 (8 oz) package crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
For the Glaze:
- 1/4 cup powdered sugar
- 1–2 teaspoons lemon juice
Directions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Unroll the crescent dough and separate into triangles. Place a spoonful of the cheesecake filling at the wide end of each triangle.
- Roll up each triangle from the wide end to the point, enclosing the filling. Place on the baking sheet, seam side down.
- Bake for 10–12 minutes, or until golden brown.
- While the rolls bake, whisk together the powdered sugar and lemon juice to make the glaze.
- Drizzle glaze over warm crescent rolls, and let them cool slightly before serving.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8 rolls
Calories: ~180 per roll
Buttery, tangy, and filled with creamy goodness—these Lemon Cheesecake Crescent Rolls are sunshine in pastry form!