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Lemon Cheesecake Crescent Rolls are bursting with bright lemon flavor! Flaky crescent rolls filled with creamy lemon cheesecake, topped with a citrus glaze...the perfect brunch recipe!

Lemon Cheesecake Crescent Rolls

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Author Cathy Trochelman

Ingredients

Rolls

  • 1 package 8 count refrigerated crescent rolls
  • 4 oz. cream cheese cold
  • 2 Tbsp. granulated sugar
  • ¼ tsp. lemon extract
  • zest of ½ lemon

Glaze

  • 1 c. powdered sugar
  • 1 ½ Tbsp. lemon juice
  • zest of ½ lemon

Instructions

  1. In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
  2. Beat on medium-high speed until mixture comes together.
  3. Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
  4. Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
  5. Place 2 inches apart on a lightly greased or parchment -lined baking sheet.
  6. Bake at 375 degrees for 12-14 minutes or until golden brown.
  7. Let rolls cool on a wire rack.
  8. Once cool, prepare glaze by combining all ingredients until smooth.
  9. Drizzle glaze evenly over rolls.