Are you looking for a tasty treat that you can enjoy for breakfast, brunch, dessert, or even as an afternoon snack? Look no further! These lemony cheesecake crescent rolls are the perfect choice. Made with flaky crescent rolls, creamy cream cheese, zesty lemon, and sweet sugar, they are absolutely irresistible!
These Lemon Cheesecake Crescent Rolls are incredibly easy to make and bursting with flavor. You don’t need to be a professional baker to whip up these delightful treats. Plus, they are the perfect indulgence for any occasion!
Tips for Making Lemon Cheesecake Crescent Rolls:
- For a simple and elegant touch, you can dust the crescent rolls with powdered sugar instead of using the lemon glaze. You can also sprinkle them with crystallized sugar before baking for some added crunch.
- Don’t worry if some of the filling leaks out while baking. Just scoop it up and serve it alongside the rolls – it’s delicious!
- If you need to soften the cream cheese quickly, remove it from the packaging, place it on a microwave-safe plate, and microwave it for about 10–15 seconds.
- These Lemon Cheesecake Crescent Rolls are best enjoyed warm. However, if you prefer, you can also serve them chilled straight from the fridge.
Frequently Asked Questions
Can I make these ahead of time and then bake? Absolutely! You can prepare the crescent rolls up to 2 hours before baking. Just store them in the fridge, covered with plastic wrap. Keep in mind that they may need a few additional minutes in the oven.
Can I use Crescent Roll Sheets? Yes, you can! The original recipe from Pillsbury uses Crescent Dough Sheets. Sweet Hawaiian Crescent Rolls work well too.
Ingredients needed:
- Cream cheese
- Granulated sugar
- 1 large lemon (used for grated peel and juice)
- 8 ounces, 8-count can of refrigerated crescent rolls
- Butter, melted
- Powdered sugar
How to Make Cheesecake Crescent Rolls:
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- In a medium-sized bowl, mix together the cream cheese, sugar, and grated lemon peel until smooth and creamy.
- Separate the crescent roll dough into 8 individual triangles and place them on a clean flat surface.
- Spoon about 2 tablespoons of the cream cheese lemon mixture onto the widest end of each triangle.
- Roll the crescents, starting from the wide end and tucking the pointy end underneath. Pinch the seams closed.
- Place the rolled crescent rolls evenly on the baking sheet and brush them with melted butter.
- Bake on the middle rack of the oven for 11–14 minutes or until golden brown.
- Allow the crescent rolls to cool slightly, then transfer them to a cooling rack.
- While the rolls are cooling, prepare the lemon glaze. In a small bowl, mix powdered sugar with lemon juice until smooth and drizzle over the rolls.
- Serve warm and enjoy!
For a printable version of this recipe and more delicious crescent roll recipes, visit here.
