Description
Delightful and easy-to-make Lemon Cheesecake Crescent Rolls featuring a creamy lemon-infused cream cheese filling wrapped in flaky crescent roll dough. Perfect for a sweet breakfast, brunch, or dessert option with a fresh citrus twist.
Ingredients
Scale
Crescent Rolls
- 1 tube refrigerated crescent roll dough
Filling
- 8 oz softened cream cheese
- 1/3 cup granulated sugar
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp freshly grated lemon zest
- 1 tsp vanilla extract
Finishing
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Filling: In a bowl, combine softened cream cheese, granulated sugar, freshly squeezed lemon juice, lemon zest, and vanilla extract. Mix thoroughly until the filling is smooth and creamy.
- Prepare Dough: Unroll the refrigerated crescent roll dough and carefully separate it into the pre-cut triangular segments.
- Assemble Crescents: Place about one tablespoon of the lemon cream cheese filling onto the wide end of each triangle. Roll the dough tightly from the wide end toward the narrow tip, enclosing the filling securely.
- Arrange and Bake: Place each crescent roll seam-side down on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the rolls are puffed and golden brown.
- Cool and Serve: Remove from the oven and allow the rolls to cool slightly. Once cooled, dust generously with powdered sugar for a sweet finishing touch before serving.
Notes
- Use room temperature cream cheese for easier mixing and smoother filling.
- For an extra zing, add a bit more lemon zest or juice, but be cautious not to make the filling too runny.
- These rolls are best served warm but can be reheated gently before serving.
- Store leftovers in an airtight container at room temperature for up to 2 days.
