Lemon Cheesecake Crescent Rolls
This quick pastry is such a surprising combination that sounds kinda weird at first … but … wow.
The bright pop of citrus cuts through the richness of cream cheese, while the flaky, buttery layers of crescent dough create the perfect vessel for the creamy filling.
They’re the kind of breakfast treat that makes people gather in the kitchen, hoping to snag one while they’re still warm.
Perfect for lazy weekend mornings, holiday brunches, or any time you want to make breakfast feel extra special without spending hours in the kitchen.
Why You’ll Love This Recipe
These crescent rolls are perfect for busy mornings because they use simple ingredients you probably have in your kitchen right now.
The cream cheese filling takes just minutes to mix up, and the whole thing comes together in under 30 minutes.
Plus, they’re a hit with both kids and adults – the perfect balance of tangy lemon and sweet cream cheese wrapped in golden, flaky layers.
Ingredients You’ll Need
- 1 tube (8 count) refrigerated crescent roll dough
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
How to Make Lemon Cheesecake Crescent Rolls
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat the softened cream cheese until smooth. Add sugar, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- Unroll the crescent dough and separate into triangles along the perforated lines.
- Place about 2 tablespoons of the cream cheese mixture on the wide end of each triangle.
- Starting from the wide end, roll up each triangle, making sure the filling stays inside. Place rolls on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- While the rolls are cooling, make the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
- Once the rolls have cooled for about 5 minutes, drizzle with the lemon glaze.
Tips for Success
- Make sure your cream cheese is properly softened to avoid lumpy filling
- Don’t overfill the crescents or the filling will leak
- Let the rolls cool slightly before adding the glaze
- These are best served warm, but can be stored in an airtight container for up to 2 days
Make these for your next brunch gathering or weekend breakfast – they’ll disappear faster than you can say “seconds, please!”
Print
Lemon Cheesecake Crescent Rolls
These soft, flaky crescent rolls are filled with a rich lemon cheesecake filling and drizzled with a sweet-tart lemon glaze. Perfect for a quick dessert or a delightful breakfast treat!
- Total Time: 0 hours
- Yield: 8 rolls
Ingredients
- 1 tube (8 count) refrigerated crescent roll dough
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat the softened cream cheese until smooth. Add sugar, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- Unroll the crescent dough and separate into triangles along the perforated lines.
- Place about 2 tablespoons of the cream cheese mixture on the wide end of each triangle.
- Starting from the wide end, roll up each triangle, making sure the filling stays inside. Place rolls on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- While the rolls are cooling, make the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
- Once the rolls have cooled for about 5 minutes, drizzle with the lemon glaze.
Notes
- Make sure your cream cheese is properly softened to avoid lumpy filling
- Don’t overfill the crescents or the filling will leak
- Let the rolls cool slightly before adding the glaze
- These are best served warm, but can be stored in an airtight container for up to 2 days
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
