Ingredients
- 1 tube crescent roll dough
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice (freshly squeezed)
- 1 egg yolk
- 1 tbsp powdered sugar (for dusting, optional)
- 1 egg + 1 tbsp water (for egg wash)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it.
Step 2: Make the Lemon Cheesecake Filling
- In a medium bowl, mix together:
- Cream cheese
- Granulated sugar
- Vanilla extract
- Lemon zest & lemon juice
- Egg yolk
- Stir until the mixture is smooth and creamy.
Step 3: Assemble the Crescent Rolls
- Unroll the crescent dough and separate it into 8 triangles.
- Place a spoonful of lemon cheesecake filling onto the wide end of each triangle.
- Roll up from the wide end to the tip, sealing the filling inside.
- Place each roll seam-side down on the prepared baking sheet.
Step 4: Brush & Bake
- Whisk egg + water and brush it lightly over each roll for a golden, shiny crust.
- Bake for 12-15 minutes, or until the rolls are golden brown.
Step 5: Cool & Dust with Sugar
- Let the crescent rolls cool for 5-10 minutes.
- Dust with powdered sugar for a beautiful finishing touch.
Step 6: Serve & Enjoy!
- Serve warm or chilled for a cheesecake-like texture.
- Pair with coffee, tea, or a scoop of vanilla ice cream!
Notes
Recipe Variations & Add-Ins
🔹 Berry Lemon Rolls: Add fresh raspberries or blueberries inside before rolling.
🔹 Extra Zesty: Increase the lemon zest for an extra citrusy punch.
🔹 Glazed Option: Drizzle with a lemon glaze (powdered sugar + lemon juice).
🔹 Creamy Vanilla Twist: Add a touch of cinnamon or nutmeg for warmth.