Lemon Cheesecake Crescent Rolls
A delightful twist on classic pastry that combines lemon's tang with creamy cheesecake, perfect for any occasion.
Ingredients
For the filling
- 8 oz cream cheese, softened to room temperature For a perfect velvety texture.
- ¼ cup granulated sugar Adds sweetness to balance tanginess.
- 4 tsp freshly grated lemon zest Infuses vibrant citrus notes.
- 2-3 tsp fresh lemon juice Enhances flavor with citrus kick.
For the rolls
- 1 can (8 oz) refrigerated crescent rolls Provides a buttery, flaky outer layer.
- 1 tbsp melted butter Brush over the rolls for richness.
For the glaze
- ½ cup powdered sugar For sweet drizzle.
- 2-3 tsp fresh lemon juice To mix with powdered sugar.
Garnish
- to taste extra lemon zest (optional) For finishing touch and aroma.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat together the softened cream cheese, granulated sugar, and grated lemon zest until smooth and creamy.
- Unroll the crescent rolls and separate the dough into 8 triangles.
- Spoon about 2 tablespoons of the lemon cream cheese filling onto the wide end of each triangle.
- Roll each triangle up from the wide end towards the point, tucking the pointy end underneath. Pinch the edges to seal.
Baking
- Place the rolls on the prepared baking sheet and brush the tops with melted butter.
- Bake for 11-14 minutes until golden brown and puffed.
- Prepare a glaze by mixing powdered sugar with fresh lemon juice while the rolls bake.
Finishing Touch
- Drizzle the warm rolls with the glaze and sprinkle additional lemon zest on top before serving.
Notes
Serve warm for breakfast or brunch, and enjoy with tea or coffee. These rolls are great for special occasions and gatherings.