Lemon Cheesecake Crescent Rolls
Prep time
Cook time
Total time
Serves: 16
  • 2-Pillsbury crescent rolls, 8 count
  • 4-ounces Cream Cheese, softened
  • 2 tablespoons sugar
  • 1 egg yolk, lightly beaten
  • 1 teaspoon lemon zest
  • ½ tablespoon pure vanilla extract
  • ⅓ cup powdered sugar
  • 1 tablespoon lemon juice
  1. Preheat oven to 375
  2. Unroll dough to form 16 triangles.
  3. Transfer triangles to wax paper lined baking sheet. Set aside.
  4. In your mixer's bowl, beat cream cheese, sugar and egg yolk and beat until incorporated.
  5. With mixer on, add lemon zest and vanilla; mix until smooth and thoroughly combined.
  6. Place 1 heaping tablespoon of filling at center of wide end of each triangle.
  7. Starting at the wide end, roll to opposite point; pinch edges to seal.
  8. Keep rolls pointed side down and curve into crescent shape.
  9. Brush crescents with egg wash and sprinkle with sugar.
  10. Bake for 12 minutes, or until puffed up and lightly browned.
  11. Remove from oven and transfer to a wire rack to cool.
  12. To make the glaze put powdered sugar in a medium bowl and whisk in lemon juice; whisk until combined. Glaze should be thick, but pourable.
  13. Add more sugar or lemon juice, as necessary, to achieve desired consistency. If it's still too tart you can add a splash of milk
  14. Drizzle over crescents.
  15. Serve and enjoy
Recipe by Giggles Galore at https://gigglesgalore.net/lemon-cheesecake-crescent-rolls