If you’re looking for that perfect treat balancing zesty brightness with creamy indulgence, look no further than these Lemon Cheesecake Crescent Rolls. Imagine biting into warm, golden pastry filled with tangy lemon-swirled cheesecake, all crowned with a sweet, citrusy glaze. Whether you’re whipping up brunch for friends or simply craving a midday pick-me-up, this recipe is guaranteed to become a new go-to. The best part? It’s surprisingly simple to make, yet delivers major wow-factor in both taste and presentation!
Ingredients You’ll Need
With only a handful of kitchen staples, you’ll discover how easy it is to make Lemon Cheesecake Crescent Rolls from scratch. Each ingredient plays a special role, turning humble dough and dairy into a bakery-worthy dessert in minutes.
- Refrigerated crescent roll dough: Delivers that signature golden, flaky texture without any fuss—just unroll and go!
- Cream cheese (softened): Forms the creamy, cheesecake-like filling that’s the heart of every bite.
- Granulated sugar: Adds the right amount of sweetness to balance the zingy lemon flavor.
- Lemon juice: Essential for that fresh, bright citrus punch in both the filling and the glaze.
- Lemon zest: Packs an extra concentrated burst of lemon and makes the whole kitchen smell amazing.
- Vanilla extract: Enhances the richness of the cream cheese and gives each roll deeper flavor.
- Powdered sugar: Blends into a silky glaze for a beautiful, sweet finish on top.
- Lemon juice (for glaze): The final flourish—whipped up with powdered sugar for a tangy drizzle.
How to Make Lemon Cheesecake Crescent Rolls
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375°F. Lining your baking sheet with parchment paper isn’t just for easy cleanup—it also guarantees your Lemon Cheesecake Crescent Rolls won’t stick and get that perfect golden bottom.
Step 2: Mix the Cheesecake Filling
In a small bowl, blend the softened cream cheese with granulated sugar, lemon juice, lemon zest, and vanilla extract. Mix until completely smooth. Here’s where the magic happens: that tangy, creamy center will have everyone thinking you’ve made them from scratch.
Step 3: Shape and Fill the Crescent Rolls
Unroll the crescent dough and separate it into 8 triangles. Place about 1 tablespoon of the cheesecake mixture at the wide end of each triangle. Roll them up carefully, starting from the wide end, so the filling stays tucked inside and bakes right into the pastry.
Step 4: Bake to Golden Perfection
Arrange your filled crescents onto the parchment-lined baking sheet. Make sure they have a little space between each one to puff and brown evenly. Bake for 10 to 12 minutes, or until the rolls are perfectly golden on top and the pastry smells irresistible.
Step 5: Glaze and Serve
Once out of the oven, let the Lemon Cheesecake Crescent Rolls cool just until they’re warm but not hot to the touch. In a small bowl, whisk powdered sugar with lemon juice until you have a smooth glaze. Drizzle this generously over the warm rolls. If you want a bakery-style touch, add a sprinkle of extra lemon zest over the glaze for even more flavor.
How to Serve Lemon Cheesecake Crescent Rolls
Garnishes
For an easy but eye-catching finishing touch, scatter a little extra grated lemon zest over the glaze. A dusting of powdered sugar or a single thin lemon slice on each roll also adds instant charm and color.
Side Dishes
Pair your Lemon Cheesecake Crescent Rolls with juicy fresh berries—think blueberries or raspberries—on the side, or serve with a bowl of vanilla yogurt for breakfast. For dessert, a scoop of lemon or berry sorbet turns this into a decadent treat.
Creative Ways to Present
If you’re entertaining, arrange the crescent rolls in a circular pattern on a pretty platter and drizzle the glaze right at the table for a bit of drama. For brunch buffets or gifting, stack them in a lined basket and tuck in sprigs of fresh mint or edible flowers for a sweet little statement.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Cheesecake Crescent Rolls in an airtight container in the refrigerator for up to 3 days. The glaze locks in moisture, so they’ll stay tender and delicious for your next snack attack.
Freezing
If you want to freeze them, let the crescent rolls cool completely (without glaze), then wrap individually in plastic wrap and stash in a freezer bag. When you’re ready to enjoy, simply thaw overnight in the fridge and glaze just before serving.
Reheating
For that just-baked feel, reheat refrigerated or thawed rolls in a 325°F oven for about 5 minutes. This crisps the pastry right back up and warms the filling perfectly—microwaving isn’t recommended as it can make the rolls soggy.
FAQs
Can I use homemade crescent dough instead of canned?
Absolutely! If you have a favorite homemade crescent or puff pastry dough recipe, it’ll add an extra-special homemade touch. The filling and baking steps remain the same.
Can I make Lemon Cheesecake Crescent Rolls in advance?
Yes! You can assemble and refrigerate the unbaked crescent rolls for several hours (just cover tightly). Pop them into the oven and glaze just before serving to enjoy fresh-from-the-oven flavor.
What’s the best way to soften cream cheese quickly?
Simply cut the cream cheese into cubes and let it sit out at room temperature for 20–30 minutes, or microwave in short 10-15 second bursts until just softened, being careful not to melt it.
Can I double this recipe for a crowd?
Definitely! Just grab an extra can (or two) of crescent roll dough and multiply all ingredients accordingly. Bake in batches to avoid overcrowding the baking sheet.
Are Lemon Cheesecake Crescent Rolls vegetarian?
Yes, this recipe is vegetarian as written! Just double-check your crescent roll brand to be sure it doesn’t contain any hidden animal products, if that’s important to you.
Final Thoughts
These Lemon Cheesecake Crescent Rolls are pure sunshine on a plate, always guaranteed to impress with minimal effort. Whether you’re enjoying them with a mug of coffee or serving them at your next celebration, this recipe brings a splash of cheer to any moment. Try them once and they’ll quickly become a family favorite—don’t be surprised when everyone asks for the recipe!
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Lemon Cheesecake Crescent Rolls Recipe
- Total Time: 22 minutes
- Yield: 8 crescent rolls 1x
- Diet: Vegetarian
Description
Delight your taste buds with these irresistible Lemon Cheesecake Crescent Rolls. A perfect combination of tangy lemon and creamy cheesecake encased in flaky crescent roll dough, these treats are ideal for breakfast or dessert.
Ingredients
Dough:
- 1 can (8 ounces) refrigerated crescent roll dough
Cheesecake Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Glaze:
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice (for glaze)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Mix the filling: In a small bowl, combine the softened cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- Prepare the rolls: Unroll the crescent dough and separate into 8 triangles. Place a tablespoon of the cream cheese mixture at the wide end of each triangle and roll up tightly.
- Bake: Arrange the filled crescents on the baking sheet and bake for 10-12 minutes or until golden brown.
- Make the glaze: While the rolls cool slightly, whisk together the powdered sugar and lemon juice to create a glaze.
- Drizzle and serve: Drizzle the glaze over the warm crescent rolls before serving.
Notes
- For extra lemon flavor, sprinkle additional zest over the glaze.
- Best served warm; reheatable in the oven for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crescent roll
- Calories: 170
- Sugar: 10g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
