Name: Lemon Cheesecake Crescent Rolls Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 can (8 oz) refrigerated crescent roll dough; 4 oz cream cheese, softened; 1/4 cup granulated sugar; 1 tbsp lemon zest; 2 tbsp fresh lemon juice; 1/2 tsp vanilla extract; 2 tbsp unsalted butter, melted; 2 tbsp coarse sugar or sanding sugar (optional)

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If you’re a lover of desserts that strike the perfect balance between creamy and zesty, look no further than Lemon Cheesecake Crescent Rolls. Picture this: tender, golden crescent rolls brimming with a luscious, tangy cheesecake filling and finished with a sparkle of coarse sugar. They’re easy enough for a cozy weekend breakfast, crave-worthy enough for dessert, and bound to disappear fast at your next brunch gathering. Lemon Cheesecake Crescent Rolls are the twist on classic pastries you didn’t know you needed—until now!

Lemon Cheesecake Crescent Rolls Recipe - Recipe Image

Ingredients You’ll Need

Making these heavenly Lemon Cheesecake Crescent Rolls couldn’t be simpler, and every ingredient matters! Each one brings something special to the table—from tangy lemon to luscious cream cheese, this short list is packed with bold flavors and texture.

Refrigerated crescent roll dough: The perfectly flaky, buttery base that makes these rolls so irresistible and easy to prepare.
Cream cheese, softened: This is the creamy heart of the filling, so be sure to let it come to room temperature for the smoothest texture.
Granulated sugar: Adds subtle sweetness while helping your cheesecake filling bake up light and luscious.
Lemon zest: Delivers a punch of vibrant lemon flavor; zest only the outer yellow skin for best results.
Fresh lemon juice: The real lemon tang! Freshly squeezed juice is key for a truly bright, refreshing flavor.
Vanilla extract: Rounds out the tang and brings a hint of cozy, sweet warmth.
Unsalted butter, melted: Brushing this on top makes your rolls gleam and helps the sugar stick for a little crunch.
Coarse sugar or sanding sugar (optional): Adds sparkle and a sweet, crunchy finish that truly makes these rolls shine.

How to Make Lemon Cheesecake Crescent Rolls

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 375°F (190°C). While it warms up, line a baking sheet with parchment paper to keep cleanup a breeze and prevent sticking—trust me, you’ll appreciate this extra step when the rolls come out golden and gorgeous.

Step 2: Whip Up the Cheesecake Filling

In a medium bowl, beat together the softened cream cheese, granulated sugar, fresh lemon zest, lemon juice, and vanilla extract until the mixture is silky and lump-free. It should smell like a burst of spring—bright, creamy, and promising all the best of Lemon Cheesecake Crescent Rolls in just one whiff!

Step 3: Fill and Roll Up the Dough

Unroll your crescent dough and separate it into triangles. At the wide end of each triangle, place a heaping tablespoon of that luscious lemon cheesecake filling. Gently roll each triangle up toward the tip, wrapping the filling securely inside. Place each roll, tip side down, onto your prepared baking sheet.

Step 4: Add the Finishing Touches

Brush the tops of each roll generously with melted butter—this helps them bake to a beautiful golden color. For a bakery finish, sprinkle them with coarse or sanding sugar for an extra pop of sweetness and crunch. The anticipation is real at this stage!

Step 5: Bake and Cool Slightly

Bake your Lemon Cheesecake Crescent Rolls for 10 to 12 minutes, or until they turn a lovely golden brown. Give them a few minutes to cool on the pan before serving—warm is best, when the filling is ultra creamy and the pastry is crisp at the edges.

How to Serve Lemon Cheesecake Crescent Rolls

Garnishes

For a show-stopping finish, dust your warm rolls with a cloud of powdered sugar or drizzle them with a quick lemon glaze made from powdered sugar and lemon juice. You could even add an extra grating of lemon zest right before serving to amp up that fresh, citrusy aroma. These little touches not only add beauty but also enhance the fabulous flavors inside.

Side Dishes

Lemon Cheesecake Crescent Rolls are absolutely delightful on their own, but if you want to round out a breakfast or brunch, pair them with a refreshing fruit salad or a platter of berries. A mug of hot coffee, a cup of tea, or even a glass of cold milk makes the perfect co-star, letting that bright lemon filling truly shine.

Creative Ways to Present

If you’re hosting brunch or gifting treats, try arranging the rolls on a pretty cake stand or in a rustic basket lined with a cheerful cloth napkin. For parties, you can slice each roll in half, stack them on a platter, and shower them with extra zest for a buffet-friendly option. Lemon Cheesecake Crescent Rolls also make a lovely addition to dessert boards filled with other small pastries and cookies.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep Lemon Cheesecake Crescent Rolls in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to three days—just let them cool fully before storing to avoid condensation sogging them out.

Freezing

To freeze, let your baked crescent rolls cool completely, then wrap them individually in plastic wrap and place in a freezer-safe bag or container. They’ll keep for up to a month! When the craving hits, just thaw at room temperature or pop them in the oven for a few minutes to refresh that bakery-fresh flavor.

Reheating

To revive that warm, gooey magic, reheat Lemon Cheesecake Crescent Rolls in a 325°F (165°C) oven for about 5 minutes. You can also microwave them in short 10-15 second bursts, but oven reheating keeps that outer pastry crisp and inviting, just like when they first came out of the oven.

FAQs

Can I make Lemon Cheesecake Crescent Rolls the night before?

Yes, you can assemble the rolls (without baking), cover tightly, and refrigerate overnight. When you’re ready, simply bake them straight from the fridge, adding an extra minute or two to the baking time if needed. Fresh, warm rolls with zero morning fuss!

What’s the best way to zest a lemon?

The secret is to use a microplane or the fine side of a box grater, gently scraping only the yellow skin to avoid the bitter white pith. Zest the lemon directly over your bowl so you catch all those flavorful oils—there’s nothing like fresh zest for brightening your Lemon Cheesecake Crescent Rolls!

Can I add fruit to the filling?

Absolutely! A few fresh raspberries, blueberries, or even diced strawberries folded into the filling add a sweet-tart burst and a fun twist. Just make sure not to overfill so your rolls seal properly during baking.

Is there a non-dairy option for this recipe?

Definitely—swap the cream cheese for a non-dairy cream cheese substitute and use plant-based butter. Check your crescent dough packaging, too, as some brands offer vegan-friendly versions. You’ll still get the zingy lemon flavor and cheesecake creaminess everyone loves!

What’s the best way to make the glaze for drizzling?

Simply whisk together 1/2 cup powdered sugar with about 1 tablespoon fresh lemon juice until smooth. If you like it a bit thinner, add more juice a few drops at a time. Drizzle over cooled or slightly warm Lemon Cheesecake Crescent Rolls for a sweet, glossy finish!

Final Thoughts

Bite-sized sunshine really does exist, and it’s called Lemon Cheesecake Crescent Rolls. Every bite wraps up warmth, tang, and just enough sweetness to keep you coming back for more. Whether you’re sharing them over coffee or treating yourself after dinner, I can’t wait for you to discover just how special these easy little pastries are. Let me know how your batch turns out—and don’t be surprised if you find yourself making them again and again!

Lemon Cheesecake Crescent Rolls Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 22 minutes
Yield: 8 crescent rolls 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of tangy lemon, creamy cheesecake, and flaky crescent rolls with this easy-to-make Lemon Cheesecake Crescent Rolls recipe. Perfect for breakfast or dessert!

Ingredients

Scale

Crescent Rolls:

1 can (8 oz) refrigerated crescent roll dough

Cheesecake Filling:

4 oz cream cheese, softened
1/4 cup granulated sugar
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 tsp vanilla extract

Topping:

2 tbsp unsalted butter, melted
2 tbsp coarse sugar or sanding sugar (optional)

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Instructions

Preheat oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare filling: In a medium bowl, beat cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth.
Assemble: Unroll crescent dough, separate into triangles. Place a tablespoon of the cream cheese mixture at the wide end of each triangle. Roll up and place on baking sheet.
Top and bake: Brush tops with melted butter, sprinkle with coarse sugar. Bake for 10-12 minutes until golden brown.
Serve: Cool slightly before serving.