Lemon Cheesecake Crescent Rolls are a delightful and easy-to-make treat that combines the tangy flavor of lemon with creamy cheesecake filling, all wrapped in flaky crescent roll dough. This recipe starts with a simple filling made from softened cream cheese, sugar, lemon zest, lemon juice, and vanilla extract. The mixture is spread onto crescent roll dough, which is then rolled up and baked until golden brown. Once baked, the rolls are drizzled with a light glaze made from powdered sugar and milk, adding an extra touch of sweetness. These Lemon Cheesecake Crescent Rolls are perfect for breakfast, brunch, or a sweet snack any time of day. Enjoy them warm out of the oven or at room temperature for a delightful and refreshing treat.
Lemon Cheesecake Crescent Rolls are a delightful and easy-to-make treat that combines the tangy flavor of lemon with creamy cheesecake filling, all wrapped in flaky crescent roll dough. This recipe starts with a simple filling made from softened cream cheese, sugar, lemon zest, lemon juice, and vanilla extract.
INGREDIENTS
- Crescent roll dough: 1 can, refrigerated, for a flaky and buttery base.
- Cream cheese: 4 oz, softened, for a rich and creamy filling.
- Granulated sugar: ¼ cup, for sweetness in the filling.
- Lemon zest: ½ tsp, for a burst of fresh lemon flavor.
- Lemon juice: 1 tbsp, for tanginess in the filling.
- Vanilla extract: ¼ tsp, to enhance the flavor of the filling.
- Powdered sugar: ¼ cup, for a light and sweet glaze.
- Milk: ½ tsp, to thin the glaze to the perfect consistency.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2:
- In a medium bowl, beat together softened cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Step 3:
- Unroll the crescent roll dough on a clean surface. Spread a small amount of the cream cheese mixture onto the wide end of each triangle. Roll up tightly from the wide end to the tip.
- Step 4:
- Place the rolled crescents on the prepared baking sheet. Bake for 10-12 minutes, or until golden brown.
- Step 5:
- While the rolls are baking, mix powdered sugar with milk to create a smooth glaze.
- Step 6:
- Once the crescent rolls are out of the oven and slightly cooled, drizzle with the glaze.
- Step 7:
- Serve warm or at room temperature. Enjoy!
Serving and Storage Tips
- These crescent rolls are best enjoyed fresh from the oven, but they can also be stored in an airtight container at room temperature for up to 2 days.
- For an extra lemony kick, add a bit of lemon juice to the glaze.
Helpful Notes
- If you don't have lemon zest, you can use an extra splash of lemon juice to add more tangy flavor.
- For a fun variation, try adding a dollop of lemon curd to the cream cheese mixture before rolling up the crescents.
Tips from Well-Known Chefs
- Chef Ina Garten suggests using high-quality vanilla extract to enhance the flavor of the cream cheese filling.
- Chef Martha Stewart recommends brushing the tops of the crescent rolls with melted butter before baking for an extra golden finish.