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Lemon Cheesecake Crescent Rolls

Flaky crescent dough wrapped around a zesty cream cheese filling, finished with a bright lemon glaze. Perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 40 minutes
Servings: 8 rolls
Course: Brunch, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Filling
  • 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.
For the Rolls
  • 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.
For the Glaze
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons fresh lemon juice Add more lemon juice until glaze is smooth.
For Garnish
  • Fresh grated lemon peel Optional, for garnish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, beat the room-temperature cream cheese, granulated sugar, and grated lemon peel until smooth and creamy.
  3. Open the crescent roll package and separate into 8 triangles.
  4. Spoon about 2 tablespoons of the lemon cream cheese mixture onto the widest end of each triangle.
  5. Starting at the wide end, roll each triangle towards the point and tuck the point underneath.
  6. Place the filled crescents evenly on the prepared baking sheet and brush the tops lightly with melted butter.
Baking
  1. Bake on the middle rack for 11–14 minutes, or until golden brown.
  2. While the rolls cool, whisk the powdered sugar with lemon juice in a small bowl until smooth.
Finishing
  1. Drizzle the glaze over the warm crescents and garnish with freshly grated lemon peel if desired.
  2. Serve warm.

Notes

Store in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days. Freeze unglazed, fully cooled rolls for up to 2 months.