Name: Lemon Cheesecake Crescent Rolls
Prep time: 20 min
Cook time: 14 min
Total time: 40 min
Ingredients: 1 block (8 ounces) cream cheese, softened to room temperature (Use low-fat cream cheese if you prefer.); 1/4 cup granulated sugar; 4 teaspoons grated lemon peel (from 1 large lemon) (Fresh zest preferred for fragrance.); 1 can (8 ounces) refrigerated crescent rolls or crescent dough sheets (8 triangles) (Crescent dough sheets can also be used.); 1 tablespoon butter, melted (for brushing) (Can use egg wash for a shinier top.); 1/2 cup powdered sugar; 2 to 3 teaspoons fresh lemon juice (Add more lemon juice until glaze is smooth.); Fresh grated lemon peel (Optional, for garnish.)

I’ve made these lemon cheesecake crescent rolls more times than I can count whenever I need an easy, show-stopping sweet for brunch or a potluck. Flaky crescent dough wrapped around a zesty cream cheese filling and finished with a bright lemon glaze — they come together fast and taste like something you’d order at a bakery.

Why you’ll love this dish

This recipe hits a sweet spot: minimal prep, maximum flavor. You get the tang of cream cheese and lemon without the fuss of baking a full cheesecake. It’s perfect for weekend brunches, last-minute guests, or a simple dessert after a weeknight meal. Kids love the soft, buttery rolls; adults appreciate the citrus lift.

“Light, tangy, and dangerously easy — the family polished off a dozen in one sitting.” — a quick review after a Sunday brunch

These rolls also pair well with fresh fruit and simple coffee or tea. If you want a fruit-forward side, try our Apple Strawberry Cheesecake Fruit Salad for a bright contrast.

Step-by-step overview

Before you dive in, here’s what happens in plain terms:

Soften cream cheese and mix with sugar and lemon zest to make the filling.
Separate crescent triangles and spoon the filling on each wide end.
Roll, seal, and brush with butter.
Bake until golden and flaky.
Whisk powdered sugar with lemon juice to a drizzleable glaze and finish the warm rolls.

This simple sequence helps you assemble quickly and keeps the filling creamy while the dough crisps.

What you’ll need

1 block (8 ounces) cream cheese, softened to room temperature
1/4 cup granulated sugar
4 teaspoons grated lemon peel (from 1 large lemon)
1 can (8 ounces) refrigerated crescent rolls or crescent dough sheets (8 triangles)
1 tablespoon butter, melted (for brushing)
1/2 cup powdered sugar
2 to 3 teaspoons fresh lemon juice (for glaze)
Fresh grated lemon peel for garnish (optional)

Substitutions and notes:

Use low-fat cream cheese if you prefer, but full-fat yields the creamiest filling.
If you don’t have fresh lemon, 1 to 1 1/2 teaspoons bottled lemon juice can be used for the filling, but fresh zest is strongly recommended for fragrance.
Crescent dough sheets work just like the canned triangles; cut into triangles if needed.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
In a medium bowl, beat the room-temperature cream cheese, granulated sugar, and grated lemon peel with an electric mixer until smooth and creamy. Scrape down the sides so the filling is evenly mixed.
Open the crescent roll package and separate into 8 triangles. Lay them flat on your work surface.
Spoon about 2 tablespoons of the lemon cream cheese mixture onto the widest end of each triangle. Divide the filling evenly.
Starting at the wide end, roll each triangle toward the point. Tuck the point underneath the roll and pinch seams to seal the filling inside. Repeat for all rolls.
Place the filled crescents evenly on the prepared baking sheet. Brush the tops lightly with melted butter.
Bake on the middle rack for 11–14 minutes, or until the crescents are golden brown and flaky. Keep an eye on them after 10 minutes so they don’t overbrown.
While the rolls cool slightly, whisk the powdered sugar with 2 teaspoons fresh lemon juice in a small bowl. Add more lemon juice, a drop at a time, until the glaze is smooth and drizzly.
Drizzle the glaze over the warm crescents. Garnish with freshly grated lemon peel if you like. Serve warm.

Serving suggestions

Plate three rolls per person with a scattering of fresh berries and a dusting of extra lemon zest.
For brunch, serve alongside a creamy scrambled egg or a light fruit salad. A light soup like avgolemono adds a lemony savory note to balance sweets — consider a bowl of avgolemono soup if you’re planning a Mediterranean-themed meal.
Drinks: cappuccino, Earl Grey tea, or a sparkling lemon soda all play well with the citrus flavors.

Storage and reheating tips

Room temperature: Store cooled rolls in an airtight container at room temperature for up to 24 hours.
Refrigerator: For longer freshness, refrigerate up to 3 days; bring to room temperature or warm briefly before serving.
Freezing: Freeze unglazed, fully cooled rolls on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge, rewarm at 325°F (160°C) for 8–10 minutes, then glaze.
Reheating: Warm in a 300–325°F oven for 6–8 minutes or microwave individually for 10–15 seconds to soften the center. Avoid overheating—cream cheese can separate if cooked too hot.

Food safety note: Because these contain cream cheese, don’t leave them out more than two hours at room temperature to avoid bacterial growth.

Pro chef tips

Soften cream cheese fully at room temperature for a smooth filling; cold cream cheese makes lumps.
Zest the lemon first, then juice it for the glaze—zest adds oil-rich aroma that lifts the whole roll.
Don’t overfill; too much filling can leak during baking. About 1.5–2 tablespoons per triangle is ideal.
Seal seams well and tuck points underneath to keep rolls neat and prevent the filling from spilling.
For even browning, rotate the baking sheet halfway through baking.

For a fruit-focused side or dessert table, these pair nicely with a chilled mixed berry salad like the Berry Fruit Cheesecake Salad.

Creative twists

Blueberry-Lemon: Fold a spoonful of blueberry preserves into the cream cheese for a fruity burst.
Raspberry White Chocolate: Add 1/4 cup mini white chocolate chips and a few mashed raspberries to the filling.
Savory-sweet: Swap lemon zest for orange and add a pinch of cinnamon for a warmer flavor profile.
Dietary swaps: Use dairy-free cream cheese and vegan crescent dough for a vegan-friendly version; note texture will be slightly different.

Common questions

Q: How long does it take to make these from start to finish?

A: Active assembly is about 15–20 minutes. With baking and a quick glaze, plan on 35–40 minutes total.

Q: Can I prepare these ahead of time?

A: Yes. Assemble the rolls, place them on the baking sheet, cover tightly, and refrigerate up to 24 hours before baking. Let them sit at room temperature 10–15 minutes before baking and add a couple of extra minutes to the bake time if chilled.

Q: Will the filling leak while baking?

A: If you don’t overfill and seal seams well, leakage should be minimal. Using slightly thicker filling (don’t add extra liquid) and tucking the point under helps prevent spills.

Q: Can I brush with egg wash instead of butter for a shinier top?

A: Yes — an egg wash will give a glossy finish. Brush lightly to avoid making the dough soggy.

Q: Is this safe for kids and pregnant people?

A: The recipe uses pasteurized cream cheese and commercial crescent dough, so it’s safe when stored and handled properly. Avoid leaving at room temperature for more than two hours.

Conclusion

These Lemon Cheesecake Crescent Rolls are an easy, crowd-pleasing treat that combine flaky pastry with bright, creamy filling — perfect for brunch, dessert, or a sweet snack. For another take on the same idea, see this version at Lemon Cheesecake Crescent Rolls, or compare the technique and photos with the recipe at Lemon Cheesecake Crescent Rolls – Sweet Little Bluebird.