Lemon Cheesecake Crescent Rolls
Lemon Cheesecake Crescent Rolls are a delightful treat combining the tangy flavor of lemon with the creamy texture of cheesecake, all wrapped in a flaky crescent roll. These rolls are perfect for a quick dessert or a sweet breakfast option.
Ingredients:
Lemon Cheesecake Crescent Rolls:
1 (8-ounce) package cream cheese, softened at room temperature
¼ cup granulated sugar
4 teaspoons grated lemon peel (from 1 large lemon)
1 (8-ounce) can refrigerated crescent rolls or crescent dough sheets
1 tablespoon butter, melted
Lemon Glaze Topping:
½ cup powdered sugar
2 to 3 teaspoons fresh lemon juice
Fresh grated lemon peel for garnish (optional)
Directions:
In a medium bowl, combine cream cheese, sugar, and grated lemon peel. Using an electric mixer on medium speed, beat until smooth and creamy.
Open the crescent rolls package and carefully separate the dough into 8 individual triangles. Place them on a clean, flat surface like a cutting board. At the widest end of the triangle, add about 2 tablespoons of the cream cheese lemon mixture, dividing it evenly among the 8 rolls.
Roll the crescents, starting from the wide end, tucking the pointy end underneath and pinching the seams closed. Repeat filling and rolling the remaining crescent rolls. Place them evenly on the baking sheet.
Brush the tops with melted butter.
Bake on the middle rack of the oven for 11–14 minutes, or until the crescents turn golden brown.
Remove from the oven and allow to cool for a few minutes, then place on a cooling rack.
While the crescents are cooling, prepare the lemon glaze. In a small bowl, combine powdered sugar and 2 teaspoons of lemon juice, mixing well until smooth. Add additional lemon juice (¼ teaspoon at a time) to reach the desired glaze consistency.
Drizzle the lemon glaze over the crescent rolls. Serve warm and enjoy!
Prep Time: 25 minutes
Cooking Time: 14 minutes
Total Time: 39 minutes
Servings: 8
