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LEMON CHEESECAKE CRESCENT ROLLS
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare Lemon Cheesecake Filling:
In a mixing bowl, beat together softened cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
Unroll Crescent Dough:
Unroll the crescent roll dough and separate it into triangles.
Spread the Filling:
Spoon a generous tablespoon of the lemon cheesecake filling onto each crescent triangle. Spread it evenly, leaving a small border around the edges.
Roll Up the Crescents:
Starting from the wide end, roll up each crescent, enclosing the lemon cheesecake filling. Place the rolled crescents on the prepared baking sheet.
Bake to Golden Perfection:
Bake for 12-15 minutes or until the crescents are golden brown and the filling is set.
Prepare Lemon Glaze:
While the crescents are baking, prepare the lemon glaze. In a bowl, whisk together powdered sugar, lemon juice, and milk until smooth.
Drizzle with Glaze:
Once the crescents are out of the oven, let them cool for a few minutes. Drizzle the lemon glaze over the top of each crescent, and garnish with lemon zest.
Cook Notes
Room Temperature Ingredients: Ensure that the cream cheese is thoroughly softened at room temperature to achieve a smooth and lump-free filling.
Even Filling Distribution: To ensure each crescent is evenly filled, use a spoon to distribute the lemon cheesecake filling consistently.
Adjust Lemon Zest: The amount of lemon zest can be adjusted based on your preference for a more or less pronounced lemon flavor.
Glaze Consistency: Adjust the consistency of the glaze by adding more powdered sugar for a thicker texture or more lemon juice for a thinner drizzle.
Variations
