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Lemon Cheesecake Crescent Rolls - Bright, Creamy, and Easy

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 can (8 oz) refrigerated crescent roll dough
  • 6 oz cream cheese, softened (room temperature blends best)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 egg (for egg wash, optional)
  • 1 teaspoon water (for egg wash, optional)
  • 1/2 cup powdered sugar
  • 1–2 tablespoons fresh lemon juice (adjust for thickness)
  • 1/2 teaspoon lemon zest (optional, for extra flavor)

Method
 

  1. Prep the oven and pan: Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Make the filling: In a bowl, beat cream cheese, granulated sugar, lemon zest, lemon juice, vanilla, and a pinch of salt until smooth and fluffy.
  3. Prepare the dough: Unroll the crescent dough and separate into 8 triangles. Place them on the sheet with the widest side facing you.
  4. Fill: Spoon about 1 tablespoon of filling onto the wide end of each triangle. Don’t overfill to avoid leaks.
  5. Roll: Gently roll each triangle toward the tip, tucking in the sides slightly to keep the filling inside. Curve into a crescent shape if you like.
  6. Egg wash (optional): Whisk egg with 1 teaspoon water. Brush lightly over the tops for a glossy finish.
  7. Bake: Bake for 11–14 minutes, until golden brown and puffed. The bottoms should be set and lightly browned.
  8. Cool: Let them cool on the sheet for 5 minutes, then move to a rack.
  9. Glaze: Whisk powdered sugar with lemon juice until smooth. Drizzle over warm (not hot) rolls. Sprinkle with extra zest if using.
  10. Serve: Enjoy warm or at room temperature. The filling will set more as they cool.