Lemon Cheesecake Crescent Rolls

4.78 from 9 votes

Lemon Cheesecake Crescent Rolls

Crescent rolls filled with lemon cheesecake filling are a sweet, creamy, and delicious dessert. Flaky crescent rolls pair perfectly with the tangy lemon cheesecake filling.

Prep Time10

Cook Time15

Chilling and Cooling Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: crescent roll desserts, pillsbury crescent roll recipes, stuffed crescent roll recipes

Servings: servings

Author: Katerina | Diethood

Ingredients

2 cans (8-ounces each) refrigerated crescent rolls, I use Pillsbury's

For the Lemon Cheesecake Filling

4 ounces reduced-fat cream cheese, or full fat cream cheese, softened
2 tablespoons sugar
2 tablespoons all-purpose flour
1 large egg yolk, lightly beaten to break up the yolk
1 teaspoon lemon zest
½ tablespoon pure vanilla extract

For the Egg Wash and Topping

1 large egg, lightly beaten to break up the yolk
turbinado sugar

For the Glaze

⅓ cup powdered sugar
1 tablespoon lemon juice

Instructions

Line a large baking sheet with wax paper.
Unroll the dough and break it up into 16 triangles.
Transfer the triangles to the wax paper-lined baking sheet. Use two baking sheets if necessary. Set aside.
In your mixer's bowl, beat the softened cream cheese, sugar, and flour until well combined.
Add in the egg yolk and beat until incorporated.
With the mixer on, add the lemon zest and vanilla, and continue to mix until completely smooth and thoroughly combined.
Place 1 heaping tablespoon of filling at the center of the wide end of each triangle.
Starting at the wide end, roll the dough to the opposite point and pinch the edges to seal.
Keep rolls pointed side down and slightly curve the sides to resemble a crescent shape.
Place in the freezer for 30 minutes.
Preheat oven to 375˚F.
Lightly spray a baking sheet with cooking spray.
Remove crescents from the freezer and transfer them to the greased baking sheet.
Brush the rolls with the egg wash and sprinkle them with turbinado sugar.
Bake for 12 minutes, or until puffed up and lightly browned.
Remove from oven and transfer them to a wire rack to cool.

Make the Glaze

In the meantime, place the powdered sugar in a medium bowl and whisk in the lemon juice; whisk until combined. Glaze should be thick but pourable. Add more sugar or lemon juice, as necessary, to achieve desired consistency.
Drizzle the glaze over the cooled crescent rolls.
Serve.

Video

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