Description
These Lemon Cheesecake Crescent Rolls are a delightful and easy-to-make treat combining flaky crescent roll dough with a creamy lemon cheesecake filling. Perfect for breakfast, brunch, or a light dessert, these rolls offer a sweet and tangy flavor with a buttery finish.
Ingredients
Scale
Dough
- 1 can (8 oz) crescent roll dough
Filling
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Topping
- 1 tbsp butter (melted)
- 1 tbsp powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure a perfect baking temperature for the crescent rolls.
- Prepare Filling: In a medium bowl, combine the softened cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract. Mix well until smooth and creamy.
- Assemble Rolls: Unroll the crescent roll dough on a clean surface and separate it into 8 triangles. Spoon about one tablespoon of the cream cheese mixture onto the wide end of each triangle.
- Roll Dough: Starting at the wide end, carefully roll each triangle towards the point, encasing the filling. Place the rolls point-side down on an ungreased baking sheet.
- Brush with Butter: Brush the tops of each roll with the melted butter to promote golden browning during baking.
- Bake: Bake in the preheated oven for 12 minutes or until the crescent rolls are golden brown and cooked through.
- Cool and Dust: Remove from the oven and let cool slightly on a wire rack. Once cooled, dust the rolls with powdered sugar before serving.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- For extra lemon flavor, add additional lemon zest on top before baking.
- Serve warm for the best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
