Lemon Cheesecake Filled Crescent Rolls (Print Version)
# Ingredients:
→ For the Rolls
01 -
1 block (8 ounce) cream cheese, softened at room temperature
02 -
¼ cup granulated sugar
03 -
4 teaspoons grated lemon peel from 1 large lemon
04 -
1 can (8 ounce) refrigerated crescent rolls or crescent dough sheets
05 -
1 Tablespoon butter, melted
→ For the Lemon Glaze
06 -
½ cup powdered sugar
07 -
2 to 3 teaspoons fresh lemon juice
08 -
Fresh grated lemon peel for garnish (optional)
# Instructions:
01 -
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper
02 -
In a medium bowl, add cream cheese, sugar, and grated lemon peel. Using an electric mixer, beat until smooth and creamy
03 -
Open the crescent rolls package and separate the dough into 8 individual triangles. Place them on a clean flat surface
04 -
At the widest end of each triangle, add about 2 tablespoons of the cream cheese lemon mixture, dividing evenly among the 8 rolls
05 -
Roll the crescents starting from the wide end, tucking the pointy end underneath then pinching the seams closed. Place evenly on the baking sheet
06 -
Brush the tops of the crescents with melted butter
07 -
Bake on the middle rack for 11-14 minutes until golden brown
08 -
Remove from oven, allow to cool for a few minutes, then place on a cooling rack
09 -
In a small bowl, mix powdered sugar and lemon juice until smooth
10 -
Drizzle lemon glaze over crescent rolls. Garnish with additional lemon zest if desired. Serve warm
# Notes:
01 -
Use full-fat cream cheese for best flavor and texture
02 -
Ensure cream cheese is fully softened to avoid lumps
03 -
Best served warm for maximum flavor
04 -
Store leftovers in airtight container up to 2 days