Ingredients
Scale
- 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
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
Make these for your next brunch gathering or weekend breakfast – they’ll disappear faster than you can say “seconds, please!”
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes