Lemon Cheesecake Crescent Rolls
Lemon cheesecake crescent rolls are a delicious way to start or end your day! Canned crescent rolls get stuffed with sweet, tangy filling for a tasty breakfast or dessert pastry.
There’s no better way to start- or end- your day than with a sweet pastry.
And these lemon cheesecake crescent rolls are such a bright tasting sweet to start or end your day with.
We’re talking buttery crescent rolls stuffed with velvety sunshine.
And because you’re using premade crescent rolls, these are so easy to make!
Ingredients
To make these you’ll need:
- Crescent rolls– An 8 ounce can of refrigerated crescent rolls
- Cream cheese– Let it come to room temperature.
- Sugar– Powdered for both the filling and the glaze
- Lemon– Both the juice and zest for both the filling and the glaze
- Vanilla extract– Real is best
How to Make
Lemon cheesecake crescent rolls are so easy to make.
Just whip the cream cheese, powdered sugar, lemon juice, extract, and zest together in a mixing bowl until it’s smooth.
Open the crescent roll can, unroll them, and separate the triangles.
Divide the filling evenly between all 8 triangles on the wider end of each unrolled crescent, spreading it out but not all the way to the edges.
Roll each crescent up and transfer them to a parchment paper lined baking sheet.
Bake the crescent rolls at 375° for 12-13 minutes or just until they puff up and turn golden brown.
At this point take the rolls out of the oven and let them cool completely.
Once the rolls are cool, make the glaze by stirring together the remaining sugar and lemon juice in a small bowl.
Spoon the glaze over top of the cooled rolls.
Serve and enjoy!
Storing
These are best the day you make them but you can store them in an airtight container for up to 3 days.
Freezing Instructions
You can freeze these!
Just let them cool and then wrap each crescent roll individually in plastic wrap.
Put the wrapped crescent rolls in a freezer safe bag for up to a month.
Let them thaw in the fridge overnight before enjoying them again.
Tips and Tricks
- Don’t add too much filling to the center or it will leak out when you bake.
- Fresh lemon is a must here! You can get away with bottled lemon juice in some recipes but this recipe is all about that lemon flavor so you’ll want the real, fresh stuff.
- You can substitute lime juice and zest to make a key lime version of these rolls.
Other Stuffed Crescent Rolls
Lemon cheesecake crescent rolls are a deliciously bright way pastry perfect for breakfast or dessert.
Make them and enjoy!
Looking for other stuffed crescent roll recipes?
Try these:
- Blueberry Cream Cheese Crescent Rolls
- Snickerdoodle Crescent Rolls
- Sausage, Egg, And Cheese Breakfast Crescent Rolls
If you’ve tried these LEMON CHEESECAKE CRESCENT ROLLS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Lemon Cheesecake Crescent Rolls
Ingredients
For The Crescent Rolls
- 1 8 oz can refrigerated crescent rolls
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- zest of 1 lemon optional
For The Glaze
- 1 cup powdered sugar
- 1 1/2 tbsp lemon juice
- lemon zest for garnish, optional
Instructions
- Add the cream cheese, powdered sugar, lemon juice, extract, and zest (if using) to a mixing bowl. Blend together until evenly combined and smooth. Set aside.4 oz cream cheese, 1/4 cup powdered sugar, 2 tsp lemon juice, 1/2 tsp vanilla extract, zest of 1 lemon
- Open the crescent rolls, unroll them, and separate the triangles. Divide the filling evenly between all 8 triangles in a dollop on the wider end of each triangle. Smooth out but not all the way to the edges.1 8 oz can refrigerated crescent rolls
- Roll each crescent up and transfer them to a parchment paper lined baking sheet.
- Bake at 375° for 12-13 minutes, just until puffed up and golden brown. Remove the rolls from the oven and let them cool completely.
- Add the remaining sugar and lemon juice to a small bowl then stir together until evenly combined. Spoon the glaze over top of the cooled rolls. Sprinkle zest overtop.1 cup powdered sugar, 1 1/2 tbsp lemon juice, lemon zest
- Serve and enjoy!
Notes
- Don't add too much filling to the center or it will leak out when you bake.
- Fresh lemon is a must here! You can get away with bottled lemon juice in some recipes but this recipe is all about that lemon flavor so you'll want the real, fresh stuff.
- You can substitute lime juice and zest to make a key lime version of these rolls.
Nutrition
recipe adapted from This Silly Girl’s Kitchen
