I’m obsessed with anything Lemon Cheesecake related. I decided to whip up a delicious, kid friendly, treat for my entire family and these turned out delicious. I made a Lemon Cheesecake Crescent Roll that took minutes to create and just a little bit of time to bake.
These are perfect for a family night dinner, a party or a major event. Your guests will be so intrigued by your Lemon Cheese Cake Crescent Rolls.
LEMON CHEESECAKE CRESCENT ROLLS
Yields: 16 crescent rolls
Ready in 55 minutes
- 2 cans (8 oz each) refrigerated crescent dinner rolls
For the filling:
- 4 oz 1/3 less fat cream cheese, softened
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 egg yolk, lightly beaten
- 1 teaspoon lemon zest
- ½ tablespoon pure vanilla extract
- 1 large egg, lightly beaten
- raw sugar
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
- Unroll dough to form 16 triangles, and place on a wax paper lined baking sheet or plate.
- Using an electric mixer 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 teaspoon of filling at the 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 degrees F.
- 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 raw sugar.
- Bake for 14 minutes, or until golden brown.
- Remove from oven and transfer to a wire rack to cool.
- To make the glaze, place powdered sugar in a medium bowl with lemon juice. Whisk until combined. Glaze should be thick, but pourable. Add more sugar or lemon juice as necessary to achieve desired consistency.
- Drizzle lemon glaze over crescents.