Description
These Lemon Cheesecake Crescent Rolls combine the flaky, buttery texture of crescent roll dough with a tangy, creamy lemon cheesecake filling. Perfect for a quick and delightful dessert or a sweet breakfast treat, these rolls bake up golden brown and are finished with a light dusting of powdered sugar for an irresistible presentation.
Ingredients
Scale
Crescent Rolls
- 1 tube refrigerated crescent roll dough
Lemon Cheesecake Filling
- 8 oz softened cream cheese
- 1/3 cup granulated sugar
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp freshly grated lemon zest
- 1 tsp vanilla extract
Finishing Touch
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Make Filling: In a medium bowl, mix together the softened cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract until you get a smooth, creamy filling free of lumps.
- Prepare Dough: Unroll the refrigerated crescent roll dough onto a clean surface and gently separate it into individual triangular pieces along the perforations.
- Fill and Roll: Place about one tablespoon of the lemon cheesecake filling onto the wide end of each crescent triangle. Carefully roll each triangle from the wide end toward the narrow tip to enclose the filling, making sure to roll tightly to prevent spilling during baking.
- Arrange and Bake: Place each crescent roll seam-side down on the prepared baking sheet, spaced evenly. Bake in the preheated oven for 12 to 15 minutes, or until the rolls are puffed up and golden brown on top.
- Cool and Dust: Remove the rolls from the oven and let them cool slightly on the baking sheet. Once warm but not hot, dust generously with powdered sugar to finish.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- You can adjust the amount of lemon juice and zest based on your preference for tartness.
- Serve warm for best flavor and texture, though these can be enjoyed at room temperature.
- Store leftovers in an airtight container; consume within 2 days for freshness.
- For an extra touch, drizzle with a simple lemon glaze before dusting with powdered sugar.
