Lemon Cheesecake Crescent Rollsare bursting with delicious lemon flavor! These flaky crescent rolls are stuffed with creamy lemon cheesecake filling and topped with a sweet citrus glaze. The perfect addition to any spring brunch!
It should come as no surprise, based on the name Lemon Tree Dwelling, that I’m a huge fan of all things lemon. From Lemon Raspberry Coffee Cake to Lemon Zucchini Bread to Lemon Poppy Seed Pancakes, if you give me lemon, I’m a happy gal.
There’s something about the tart, sweet flavor that I can’t get enough of… and these Lemon Cheesecake Crescent Rolls are a fast favorite. Made with a handful of simple ingredients, including Pillsbury Crescent Rolls, cream cheese, sugar, and fresh lemon, they come together in minutes and make the perfect little breakfast treat.
What You’ll Love About This Recipe
Easy: These crescent rolls come together quickly in just a few simple steps! A delicious breakfast treat that anyone can make!
Lemony: The combination of fresh lemon juice, lemon zest, and lemon extract gives them SO much delicious lemon flavor!
Perfect for spring: They’re the perfect way to celebrate (or look forward to) spring!
what you’ll need for this recipe
Crescent rolls – I used 1 package (8 count) refrigerated crescent rolls, which can be found in the refrigerated food section near biscuit dough and cookie dough.
Cream cheese – For the filling, I used 4 ounces of regular plain cream cheese. Cold cream cheese works best in this recipe so the filling doesn’t melt out through the seams.
Granulated sugar – I added 2 Tablespoons of granulated sugar to the cream cheese to sweeten it. You could also use honey as a sweetener if you prefer.
Lemon extract – 1/4 teaspoon of lemon extract adds a delicious burst of lemon flavor to the filling. I used extract instead of juice to keep the filling nice and thick while still infusing it with lemon flavor.
Powdered sugar – I used 1 cup of powdered sugar as the base of the glaze. It may seem like a lot, but once you add the lemon juice it will seem like just the right amount!
Lemon juice + zest – To flavor the glaze, I used 1 1/2 Tablespoons of lemon juice + the zest of half a lemon. Be sure to zest the lemon first and then squeeze out the juice.
how to make lemon cheesecake crescent rolls
Make the filling. In a medium mixing bowl, combine the cream cheese, granulated sugar, lemon extract, and lemon zest. Beat on medium-high speed until the mixture comes together.
Fill & roll the dough. Unroll the crescent roll dough into triangles; spoon cream cheese filling onto the wider end of each triangle. Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes. Place 2 inches apart on a lightly greased or parchment-lined baking sheet.
Bake. Bake at 375°F for 12-14 minutes or until golden brown. Let rolls cool on a wire rack.
Glaze. Once cool, prepare the glaze by combining all ingredients in a small bowl and mixing until smooth. Drizzle glaze evenly over the rolls.
storage tips
Because of the cream cheese filling, leftover crescent rolls should be stored in an airtight container in the refrigerator. For best results, bring them to room temperature or pop them in the microwave for a few seconds before enjoying.
Recipe Variations
- Use homemade crescent roll dough instead of store bought
- Substitute any flavor of extract (e.g. orange, raspberry, coconut, strawberry)
- Use lemon curd in place of (or in addition to) lemon extract
- Add fresh berries for a lemon + berry combo
- Omit the lemon extract and just use lemon juice and zest
- Double the glaze for an extra sweet treat
More Recipes with Crescent Rolls
If you love crescent roll recipes as much as we do, here are some more delicious ones to try:
- Crescent Roll Veggie Pizza
- Blueberry Cheesecake Crescent Rolls
- Apple Pie Crescent Rolls
- Easy Cherry Turnovers
- S’mores Crescent Rolls
- Caprese Crescent Rolls
- Maple Sausage Crescent Rolls
- Hot Chocolate Crescent Rolls
Lemon Cheesecake Crescent Rolls
Yield: 8
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Lemon Cheesecake Crescent Rollsare bursting with delicious lemon flavor! These flaky crescent rolls are filled with creamy lemon cheesecake and topped with a sweet citrus glaze. The perfect brunch recipe!
Ingredients
Crescent Rolls
- 1 package (8 count) refrigerated crescent rolls
- 4 ounces cream cheese, cold
- 2 Tablespoons granulated sugar
- 1/4 teaspoon lemon extract
- zest of 1/2 lemon
Glaze
- 1 cup powdered sugar
- 1 1/2 Tablespoons lemon juice
- zest of 1/2 lemon
Instructions
- In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
- Beat on medium-high speed until mixture comes together.
- Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
- Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
- Place 2 inches apart on a lightly greased or parchment -lined baking sheet.
- Bake at 375 degrees for 12-14 minutes or until golden brown.
- Let rolls cool on a wire rack.
- Once cool, prepare glaze by combining all ingredients until smooth.
- Drizzle glaze evenly over rolls.
Nutrition Information:
Yield: 8Serving Size: 1 grams
Amount Per Serving:Calories: 132Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 60mgCarbohydrates: 20gFiber: 0gSugar: 18gProtein: 1g
