Description
Flaky, buttery, and bursting with creamy lemon cheesecake—these Lemon Cheesecake Crescent Rolls are the ultimate treat! Perfect for a quick, easy breakfast or dessert!
Ingredients
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter (for brushing)
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Beat cream cheese, sugar, lemon juice, lemon zest, and vanilla until smooth.
- Unroll crescent dough and separate it into triangles.
- Add a spoonful of filling to the wide end of each triangle and roll up.
- Place on a baking sheet, brush with melted butter, and bake for 10-12 minutes until golden.
- Let cool slightly, then dust with powdered sugar before serving.
Notes
- For extra lemon flavor, add more zest or a drop of lemon extract.
- Best served warm but can be stored in an airtight container for up to 2 days.
- Try drizzling with a simple lemon glaze for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American