Lemon Cheesecake Crescent Rolls
Recipes Breakfast / Brunch Desserts Kid-friendly Quick and Easy
Description
These lemon cheesecake crescent rolls start with store bought crescent rolls, are filled with a lemony cheesecake mixture and topped with a lemon glaze. They're the perfect snack, breakfast or dessert.
Ingredients
8 oz. can refrigerated crescent rolls
1 T. butter, melted
Filling:
8 oz. block cream cheese, at room temperature
1/4 c. granulated sugar
4 t. grated/zested lemon peel from 1 large lemon
Lemon Glaze Topping:
1/2 c. powdered sugar
2 - 3 t. freshly squeezed lemon juice
freshly grated lemon peel, for garnish
Directions
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Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
Filling:
In a medium bowl, add cream cheese, sugar and grated/zested lemon peel. Beat until smooth and creamy on medium speed with an electric mixer.
Open the crescent rolls package and carefully separate the dough into 8 individual triangles. Place them on a clean, flat surface. At the widest end of the triangle, add about 2 T. cream cheese lemon mixture, dividing the cream cheese mixture evenly among the 8 rolls.
Roll the crescents, starting at the wide end, tucking the pointy end underneath, pinching the seams closed. Repeat filling and rolling the remaining crescent rolls.
Place on the prepared baking sheet. Brush with melted butter. Bake on the middle rack of the oven for 11–14 minutes. (times will vary depending on the oven). Crescents are ready when they turn golden brown.
Remove from the oven, allow to cool for a few minutes; place on a cooling rack.
While the crescents are cooling, make the glaze.
Lemon Glaze:
In a small bowl, add powdered sugar and 2 t. lemon juice; mix until no lumps remain and the glaze is smooth. Add a small amount of additional lemon juice (1/4 t. at a time) to reach the desired glaze consistency, if needed.
Serve warm, drizzled with lemon glaze and dusted with powdered sugar over the rolls.
Store leftovers in the refrigerator.
8 servings.