Lemon Cheesecake Crescent Rolls
Delight in these Lemon Cheesecake Crescent Rolls—flaky pastry enveloping tangy lemon-infused cream cheese, topped with a citrusy lemon glaze for a burst of refreshing sweetness. Perfect for breakfast, brunch, or anytime you crave a delightful treat!
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 block package (8 ounces) cream cheese, softened at room temperature
- ¼ cup granulated sugar
- 4 teaspoons grated lemon peel from 1 large lemon
- 1 can (8 ounces) refrigerated crescent rolls or crescent dough sheets
- 1 tablespoon butter, melted
- ½ cup powdered sugar
- 2 to 3 teaspoons fresh lemon juice
- Fresh grated lemon peel for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a medium bowl, combine softened cream cheese, granulated sugar, and grated lemon peel. Use an electric mixer on medium speed until smooth and creamy.
- Unroll the crescent dough onto a clean surface. Separate into 8 triangles.
- Spoon about 2 tablespoons of the lemon cream cheese mixture onto each crescent triangle's widest end. Roll up the crescents, tucking the ends underneath and pinching seams to seal.
- Place filled crescents on the prepared baking sheet. Brush tops with melted butter. Bake in preheated oven for 11–14 minutes until golden brown.
- While crescents bake, prepare the glaze. In a small bowl, mix powdered sugar with 2 teaspoons of lemon juice until smooth. Add more lemon juice as needed for desired consistency.
- Drizzle warm crescents with lemon glaze. Optionally, garnish with fresh grated lemon peel. Serve warm and enjoy!
Nutrition
- Calories: 240
- Sugar: 13g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg