This is a sponsored post on behalf of Pillsbury. All content, photos and opinions are 100% my own.
Blossoms are blooming on trees, the weather is warming up and parties are being planned. Spring is nature’s way of saying “let’s party!” and I for one can’t wait for Easter Egg Hunts, brunch and backyard BBQs. Before you head off to your springtime celebrations you are definitely going to want to make these Lemon Cheesecake Crescent Rolls.
Warm flaky crescent rolls are filled with a cream citrus filling that will make your taste buds tingle. This sweet treat is perfect for any of your springtime celebrations, I’m definitely making them for our Easter brunch, or those rare relaxed and lazy Saturday mornings.
The arrival of spring not only brings warmer weather, but in our house it brings lots of sports activities. We spend most of our weekends at the soccer field or gym watching our kids play basketball. But, on those rare mornings when we don’t have to rush out the door early on the weekends, these lemon cheesecake crescent rolls would be the perfect way to savor family time.
This recipe is super simple, especially when you use Pillsbury Crescent Rolls. And, you know that I am a big fan of any recipe that allows me to spend less time making a mess in the kitchen and more time with my kids. Speaking of kids, this is a great recipe to let them help you.
The creamy lemon filling is what makes this recipe absolutely divine. It is the perfect combination of sweet, tart and creamy…I had to resist licking the bowl it was so good.
Once you’ve made the filling simply roll out the crescent rolls and add a dollop of the lemon cream filling. Roll up the crescent rolls, brush with an egg wash and sprinkle with sugar. Pop them in the oven for 10-12 minutes and patiently wait while your house smells with the sweet aroma of baked pastries.
Remove the rolls from the oven and drizzle with the lemon glaze.
Try not to devour these warm and gooey lemon cheesecake crescent rolls at one time. It will be hard, but make sure you have some for your Easter brunch and the other members of your family.
- 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
- Preheat oven to 375
- Unroll dough to form 16 triangles.
- Transfer triangles to wax paper lined baking sheet. Set aside.
- In your mixer's bowl, beat cream cheese, sugar and egg yolk and beat until incorporated.
- With mixer on, add lemon zest and vanilla; mix until smooth and thoroughly combined.
- Place 1 heaping tablespoon of filling at center of wide end of each triangle.
- Starting at the wide end, roll to opposite point; pinch edges to seal.
- Keep rolls pointed side down and curve into crescent shape.
- Brush crescents with egg wash and sprinkle with sugar.
- Bake for 12 minutes, or until puffed up and lightly browned.
- Remove from oven and transfer to a wire rack to cool.
- 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.
- 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
- Drizzle over crescents.
- Serve and enjoy
If you like this recipe you may enjoy these recipes that are perfect for springtime entertaining too: