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 rolls
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1/4 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla until smooth.
- Unroll crescent dough and separate into triangles. Spread a spoonful of the cream cheese mixture onto each triangle, then roll up from the wide end.
- Place rolls on the baking sheet and bake for 10-12 minutes or until golden brown.
- 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.