Description
A delightful twist on classic crescent rolls with a creamy lemon cheesecake filling and a tangy glaze.
Ingredients
Scale
For the Crust:
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 cup powdered sugar
- 1 tbsp milk
- 1 tsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Unroll crescent dough and separate into triangles. Spread a spoonful of the cream cheese mixture onto each triangle.
- Roll up each crescent starting from the wide end and place on the baking sheet.
- Bake for 10-12 minutes or until golden brown.
- While rolls cool, whisk powdered sugar, milk, and lemon juice to make the glaze. Drizzle over warm rolls before serving.
Notes
You can customize the seasonings to taste.