Lemon Cheesecake Crescent Rolls Recipe

Introduction

Lemon Cheesecake Crescent Rolls are a delightful treat that combines tangy lemon flavor with creamy cheesecake filling, all wrapped in flaky crescent dough. These easy-to-make pastries are perfect for breakfast, dessert, or a special snack.

Ingredients

• 1 package (8 count) refrigerated crescent rolls
• 4 ounces cream cheese (cold)
• 2 tablespoons granulated sugar
• 1/4 teaspoon lemon extract
• Zest of 1/2 lemon (divided)
• 1 cup powdered sugar
• 1 1/2 tablespoons lemon juice

Instructions

1. Step 1: In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and zest of half a lemon.
2. Step 2: Beat the mixture on medium-high speed until smooth and well combined.
3. Step 3: Unroll the crescent roll dough into triangles and spoon the cream cheese filling onto the wider end of each triangle.
4. Step 4: Gently roll the dough starting from the wider end, tucking in the corners to form crescent shapes.
5. Step 5: Place the rolls about 2 inches apart on a lightly greased or parchment-lined baking sheet.
6. Step 6: Bake at 375°F (190°C) for 12-14 minutes, or until the rolls are golden brown.
7. Step 7: Allow the rolls to cool completely on a wire rack.
8. Step 8: Prepare the glaze by mixing powdered sugar, lemon juice, and the remaining lemon zest until smooth.
9. Step 9: Drizzle the glaze evenly over the cooled rolls before serving.

Tips & Variations

• For a brighter lemon flavor, use fresh lemon juice and zest rather than bottled lemon extract.
• Add a teaspoon of vanilla extract to the cream cheese filling for a more complex taste.
• Try substituting the lemon glaze with a simple powdered sugar glaze if you prefer a less tangy finish.
• Sprinkle some toasted almonds or poppy seeds on top of the glaze for added texture and flavor.

Storage

Store leftover lemon cheesecake crescent rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Reheat gently in the oven at 300°F (150°C) for 5-7 minutes to restore flakiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare the rolled crescents and refrigerate them on the baking sheet for up to 24 hours before baking. Just cover them tightly and bake when ready.

Can I freeze the unbaked rolls?

Absolutely. Place the rolled but unbaked crescents on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.

Lemon Cheesecake Crescent Rolls Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

These Lemon Cheesecake Crescent Rolls combine flaky, buttery crescent dough with a smooth, tangy lemon cheesecake filling, finished with a sweet lemon glaze. Perfect as a bright, delightful dessert or a special breakfast treat.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 8 crescent rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crescent Rolls and Filling

• 1 package (8 count) refrigerated crescent rolls
• 4 ounces cream cheese (cold)
• 2 tablespoons granulated sugar
• 1/4 teaspoon lemon extract
• Zest of 1/2 lemon

For the Glaze

• 1 cup powdered sugar
• 1 1/2 tablespoons lemon juice
• Zest of 1/2 lemon

Instructions

1. Make the Filling: In a medium mixing bowl, combine the cold cream cheese, granulated sugar, lemon extract, and the zest of half a lemon. Beat on medium-high speed using a hand mixer or stand mixer until the mixture is smooth and thoroughly combined.
2. Prepare Crescents: Unroll the refrigerated crescent roll dough onto a clean surface, separating it into 8 triangles. Spoon a portion of the cream cheese lemon filling onto the wider end of each triangle.
3. Roll the Crescent Rolls: Gently roll each triangle starting at the wider end with the filling inside, tucking the corners inward to form crescent shapes.
4. Arrange for Baking: Place the rolled crescents about 2 inches apart on a lightly greased or parchment-lined baking sheet to allow for expansion while baking.
5. Bake: Bake in a preheated oven at 375°F (190°C) for 12 to 14 minutes or until the crescent rolls are golden brown and cooked through.
6. Cool Rolls: Remove from the oven and let the rolls cool completely on a wire rack to prevent sogginess when glazing.
7. Prepare Glaze: While the rolls cool, mix together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and well combined.
8. Glaze the Rolls: Once the crescent rolls have cooled, drizzle the lemon glaze evenly over each roll to finish.

Notes

• For best results, ensure the cream cheese is cold before mixing to achieve a smooth filling.
• Use fresh lemon zest and juice for the brightest lemon flavor.
• Do not skip cooling the rolls before glazing to avoid melting the glaze into the rolls.
• You can substitute lemon extract with vanilla extract, but the lemon flavor will be less pronounced.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: lemon cheesecake, crescent rolls, lemon dessert, lemon glaze, quick dessert, breakfast pastry