Lemon Cheesecake Crescent Rolls Recipe

If you’re craving a dessert that’s equal parts creamy, zesty, and utterly irresistible, look no further than these Lemon Cheesecake Crescent Rolls. Each bite combines a pillowy-soft crescent roll with a cloud of sweet lemon cheesecake filling, all drizzled with a tangy lemon glaze. These are perfect for breakfast, brunch, or as a quick treat for lemon lovers who want to impress without the stress. This recipe is pure sunshine on a plate — simple ingredients, a quick bake, and results so good you’ll find excuses to make them again and again.

Ingredients You’ll Need

The beauty of Lemon Cheesecake Crescent Rolls is how a handful of simple, familiar items come together for over-the-top results. Every ingredient matters here, creating a dessert that’s creamy, buttery, lemony, and utterly luscious.

• Cream Cheese: Use one 8-ounce block, softened — it provides that lush cheesecake texture and tangy flavor.
• Granulated Sugar: Just 1/4 cup — sweetens the cheesecake filling and strikes the perfect balance with the lemon.
• Grated Lemon Peel: Four teaspoons from one large lemon; this is where all the bright, intense citrus flavor comes in. Don’t skip it!
• Refrigerated Crescent Roll Dough: One 8-ounce can; reach for classic crescents or dough sheets to keep things extra easy.
• Melted Butter: One tablespoon brushed on top bring out that irresistible golden finish.
• Powdered Sugar: Half a cup, the base for your glorious lemon glaze.
• Fresh Lemon Juice: Two to three teaspoons, for zingy, bright depth in the glaze.
• Fresh Grated Lemon Peel (optional): Sprinkle on top for flair and extra citrus aroma.

How to Make Lemon Cheesecake Crescent Rolls

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 375 degrees F. Line a large baking sheet with parchment paper so your Lemon Cheesecake Crescent Rolls release easily and nothing sticks — plus, cleanup will be a breeze!

Step 2: Mix Up the Lemon Cheesecake Filling

In a medium bowl, add softened cream cheese, granulated sugar, and the freshly grated lemon peel. Using an electric mixer on medium speed, beat everything until you have a super smooth and creamy filling — you’re aiming for that dreamy cheesecake vibe with zesty pops of lemon.

Step 3: Fill and Shape the Crescent Rolls

Now for the fun part! Unroll the crescent dough and separate it into eight triangles on a flat surface. Place about 2 tablespoons of your lemon cheesecake filling at the wide end of each triangle. Divide evenly so every roll gets plenty of that luscious filling.

Step 4: Roll Them Up

Starting from the wide, filled end of each triangle, roll up your crescents, tucking and pinching the seams closed so none of the goodness escapes. Arrange them evenly on the prepared baking sheet, with the pointy tips tucked underneath for a tidy look.

Step 5: Brush with Butter

Take your melted butter and give each crescent a light brush on top. This will help them bake up gloriously golden, with a buttery sheen that hints at the treats to come.

Step 6: Bake to Golden Perfection

Slide the tray onto your oven’s middle rack and bake for 11 to 14 minutes, keeping a close eye as they turn a lovely golden brown. Every oven’s a little different, so check at the 11-minute mark to avoid overbaking.

Step 7: Cool Them Off

Once baked, let your Lemon Cheesecake Crescent Rolls cool on the sheet for a few minutes, then transfer them to a wire rack. This prevents soggy bottoms and ensures the filling sets slightly — making them easier to drizzle and eat.

Step 8: Whip Up and Drizzle the Lemon Glaze

In a small bowl, combine powdered sugar with 2 teaspoons of fresh lemon juice, mixing until smooth. If you want your glaze thinner, add an extra splash of juice. Drizzle liberally over your slightly warm crescent rolls, and sprinkle with extra grated lemon peel if you’re feeling fancy.

How to Serve Lemon Cheesecake Crescent Rolls

Garnishes

The finishing touches make all the difference! A dusting of fresh lemon zest brightens the plate and adds a sparkling aroma. For even more pizzazz, you can zest a little extra lemon over the glaze right before serving or add a single fresh mint leaf for color contrast.

Side Dishes

For a full brunch spread, serve Lemon Cheesecake Crescent Rolls with bowls of mixed berries or a fruit salad. They’re a perfect match for hot coffee, herbal tea, or even a mimosa. On holiday mornings, these rolls are fantastic alongside crispy bacon or scrambled eggs for a sweet-savory balance.

Creative Ways to Present

If you’re making these for a party or special breakfast, arrange the Lemon Cheesecake Crescent Rolls in a spiral on a large platter with extra lemon slices tucked in between. Or, serve them individually in cupcake wrappers with a sprinkling of powdered sugar for a bakery-style touch.

Make Ahead and Storage

Storing Leftovers

If, by some miracle, you end up with leftovers, store Lemon Cheesecake Crescent Rolls in an airtight container in the refrigerator. They’ll stay fresh for up to three days, and the flavors actually deepen a bit overnight.

Freezing

These rolls freeze surprisingly well! Once cooled and glazed, place them in a single layer on a sheet tray in the freezer. Once solid, transfer to a freezer bag or container. They’ll keep beautifully for up to two months — just let them thaw overnight in the fridge when ready to enjoy.

Reheating

To recapture that just-baked magic, pop Lemon Cheesecake Crescent Rolls in a 325 degree F oven for about 8 minutes. Prefer the microwave? Heat on medium power in 10–15 second bursts to avoid overheating the cheese filling — just enough to take the chill off and re-awaken the glaze.

FAQs

Can I use low-fat cream cheese in Lemon Cheesecake Crescent Rolls?

Yes, you absolutely can! Low-fat cream cheese still creates a delicious filling, though you may lose a little of the extra-rich texture. If you prefer full decadence, stick with regular cream cheese, but both versions will taste wonderful.

Is it possible to make Lemon Cheesecake Crescent Rolls gluten-free?

Definitely. Look for gluten-free crescent roll dough at specialty grocery stores — the rest of the ingredients are naturally gluten-free. Just keep an eye on baking time, as gluten-free doughs sometimes brown a touch faster.

Can I prep these rolls a day in advance?

You sure can! Prepare the rolls and keep them unbaked and covered in the refrigerator overnight. Then, bake fresh the next day for best results. If you want to make everything ahead, bake and glaze as directed, then store tightly covered and reheat before serving.

What if I don’t have fresh lemons?

Bottled lemon juice works for the glaze in a pinch, but fresh is always best for flavor and aroma. If needed, you can leave out the zest, but the filling will be much brighter with real lemon peel mixed in.

How can I adjust the sweetness?

If you prefer things less sweet, you can reduce the sugar in the filling a bit or thin the glaze with a touch more lemon juice. For extra sweetness, a dusting of powdered sugar over the finished rolls is an easy final touch.

Final Thoughts

If you’re searching for a dessert that dazzles without demanding hours in the kitchen, these Lemon Cheesecake Crescent Rolls are your answer. The mix of tangy lemon, creamy filling, and buttery, flaky pastry is simply irresistible. Grab those ingredients, invite someone you love to help, and turn an ordinary day into something special. Once you try these, I’m sure you’ll be sharing the recipe (and a few rolls) with your favorite people.

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