Description
Lemon Cheesecake Crescent Rolls are a delightful and easy-to-make pastry combining creamy lemon cheesecake filling wrapped in flaky, buttery crescent roll dough. Perfect for a quick breakfast or a sweet treat, these rolls offer a tangy citrus twist balanced with vanilla sweetness and a light dusting of powdered sugar for an elegant finish.
Ingredients
Scale
Crescent Roll Dough
- 1 can (8 oz) crescent roll dough
Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Topping
- 1 tbsp butter, melted
- 1 tbsp powdered sugar, for dusting
Instructions
- Preheat and Prepare Dough: Preheat your oven to 375°F (190°C). Unroll the crescent roll dough and separate it into 8 triangles as per the perforations.
- Make Filling: In a medium bowl, combine the softened cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract. Mix well until the filling is smooth and creamy.
- Fill Crescent Rolls: Spoon about one tablespoon of the cream cheese mixture onto the wide end of each crescent triangle.
- Roll Up Dough: Starting from the wide end, gently roll each crescent dough triangle over the filling towards the pointed end, forming crescent shapes.
- Brush with Butter: Arrange the rolls on a baking sheet lined with parchment paper, then brush the melted butter evenly over the tops of each roll to help them brown evenly.
- Bake: Bake in the preheated oven for 12-14 minutes or until the crescent rolls are golden brown and cooked through.
- Cool and Dust: Remove from the oven and allow to cool slightly on a wire rack. Once cooled, dust the rolls with powdered sugar for a delicate sweet finish.
- Serve: Serve warm or at room temperature for best flavor. Enjoy your lemon cheesecake crescent rolls!
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and smooth filling.
- Adjust the amount of lemon juice and zest to your personal taste preference for more or less tartness.
- For a richer flavor, you can replace granulated sugar with superfine sugar.
- Do not overfill the crescents to prevent leakage during baking.
- Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently before serving.
