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!
- 2 cans (8 oz each) refrigerated crescent dinner rolls
- FOR THE FILLING
- 4- ounces 1/3 Less Fat Cream Cheese , softened
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 egg yolk , lightly beaten
- 1 teaspoon lemon zest
- 1/2 tablespoon pure vanilla extract
- 1 large egg , lightly beaten
- turbinado sugar
- FOR THE GLAZE
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
Line a large plate or baking sheet with wax paper.
Unroll dough to form 16 triangles.
Transfer triangles to wax paper lined plate. Set aside.
In your mixer's bowl, beat cream cheese, sugar and flour until well combined.
Add 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.
Place in the freezer for 30 minutes.
Preheat oven to 375.
Lightly spray a baking sheet with cooking spray.
Remove crescents from freezer and transfer to prepared baking sheet.
Brush crescents with egg wash and sprinkle with turbinado sugar.
Bake for 12 minutes, or until puffed up and lightly browned.
Remove from oven and transfer to a wire rack to cool.
MAKE THE GLAZE
Place 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.
Drizzle over crescents.