Lemon Cheesecake Crescent Rolls – Super easy and incredibly soft Crescent Rolls filled with a sweet and delicious lemon and cream cheese mixture.
Good morning!! It is Monday and we’re celebrating with easy.
Mondays are hard as it is, and since I’m not the best at following the “Meatless Monday” route, easy is the way to go.
Also?? I was just thinking about all that hard work we put in this past Holiday season… All the focus, and persistence, and food…
And now it’s all packed up and shoved into the closet that you pray no one will ever even *think* about opening it up. But, if they do, there goes your secret to “cleanliness”…
Sooo, wanna talk about lazy, quick desserts today? Basic and necessary sweets? Okay, good!
This little space of mine is almost always about making meals from scratch, but it’s freezing cold and all I want is crescent rolls. AND feta mac ‘n cheese.
Thus I’m trying to embrace this comfort-food-zone with dignity and lemons. Also known as Lemon Cheesecake Crescent Rolls.
Truth of the matter is that I’ve received countless emails about readers trying to find a way around making the pastry dough for my Strawberry Cream Cheese Pastries.
For the reason that I will not agree to making those pastries with store-bought-whatever, no matter how many times I am asked, I’ve made up something similar that is way easier and kind of just as delicious!
This is a basic recipe that you can customize however you like, but I wouldn’t change it. Just my two cents.
The lemon cheesecake filling is BE.YOND. The glaze, also lemony, is just the icing on top. (Pun intended.) Eating the rolls while they are still warm?!? PRICELESSSSS.
Make ’em soon!