Oh, sweet friends—thank you for stopping by today! 💕 You’re in for a treat that’s equal parts easy and irresistible. These Lemon Cheesecake Crescent Rolls are the perfect mix of tangy, creamy, and buttery—like a little bite of lemon cheesecake wrapped in a warm, flaky pastry.
They’re a dream for breakfast, brunch, or when you just need something sweet and citrusy to brighten your day. The best part? They’re ready in under 30 minutes! Whether you serve them warm from the oven or dusted with powdered sugar and a little love, these golden rolls are guaranteed to disappear fast.
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Why You’ll Love These Lemon Cheesecake Crescent Rolls
This recipe combines everything we love about a bakery-style pastry with the simplicity of using refrigerated crescent dough. The result? A treat that’s buttery, creamy, and bursting with bright lemon flavor.
Reasons to Love It
- Quick & easy: From start to finish in just 25 minutes.
- Creamy lemon filling: Light, tangy, and perfectly balanced.
- Flaky & golden: Buttery crescent dough bakes up beautifully.
- Perfect anytime: Great for breakfast, brunch, or a sunny afternoon snack!
What Do They Taste Like?
Think of a warm lemon cheesecake tucked inside a buttery, flaky croissant. 🍋🥐 The filling is creamy and tangy with a hint of sweetness, while the crescent roll shell adds that melt-in-your-mouth crispness. Every bite tastes like sunshine and smiles—fresh, comforting, and oh-so-delicious!
Ingredients You’ll Need
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 egg yolk
- ½ teaspoon vanilla extract
- 2 tablespoons melted butter
- Powdered sugar, for dusting
Tools You’ll Need
- Mixing bowl and whisk
- Baking sheet
- Parchment paper
- Pastry brush
- Measuring cups and spoons
Ingredient Additions & Substitutions
- Extra citrus: Swap lemon for lime or orange for a twist.
- Add texture: Sprinkle a little shredded coconut or chopped almonds before rolling.
- Glaze it up: Mix ½ cup powdered sugar with 1 tablespoon lemon juice for a quick drizzle.
- Lighter version: Use reduced-fat cream cheese and skip the butter brush.
How to Make Lemon Cheesecake Crescent Rolls
Step 1: Prepare the Filling
In a medium bowl, mix together cream cheese, powdered sugar, lemon juice, lemon zest, egg yolk, and vanilla extract until smooth and creamy.
Step 2: Assemble the Crescent Rolls
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll the crescent dough and separate it into triangles.
Spoon a small amount of the lemon cheesecake filling onto the wide end of each triangle.
Roll up the dough starting from the wide end, and place each roll seam side down on the baking sheet.
Step 3: Bake to Perfection
Brush the tops with melted butter for that beautiful golden sheen.
Bake for 12–15 minutes, or until the rolls are puffed and golden brown.
Step 4: Finish & Serve
Let the rolls cool slightly, then dust generously with powdered sugar.
Serve warm—and watch them disappear within minutes! ☀️
What to Serve With Lemon Cheesecake Crescent Rolls
These pastries pair beautifully with:
- A hot cup of coffee or iced tea
- Fresh berries and whipped cream
- A drizzle of lemon glaze for extra zing
- A cozy weekend brunch spread with eggs and fruit salad
Tips for the Perfect Crescent Rolls
- Soften the cream cheese: It blends smoothly with no lumps.
- Don’t overfill: A little goes a long way—too much filling may leak out.
- Seal the edges: Pinch the seams lightly if needed to keep the filling inside.
- Serve warm: They’re best fresh from the oven when the filling is soft and creamy.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 325°F for 5–7 minutes or in the microwave for 10 seconds.
- Freeze: Not ideal, as the cream cheese filling may separate when thawed.
General Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 crescent rolls
Calories: ~180 kcal per roll
Frequently Asked Questions
Q: Can I use homemade crescent dough?
Yes! If you love baking from scratch, go for it—just roll and cut into triangles as you would with store-bought.
Q: Can I make them ahead?
You can prepare the filling up to 2 days in advance—store it in the fridge and assemble when ready to bake.
Q: Can I use puff pastry instead of crescent rolls?
Absolutely! Puff pastry will give an even flakier, bakery-style finish.
Q: Can I double the recipe?
Yes—this recipe doubles beautifully, and trust me, you’ll want extra!
Conclusion
And there you have it—Lemon Cheesecake Crescent Rolls, the easiest way to bring a little sunshine to your kitchen! ☀️💛 Buttery, flaky, and filled with a creamy lemon cheesecake center, they’re perfect for breakfast, brunch, or anytime you want something sweet and bright.
If you make this recipe, I’d love to see your creation!
📸 Share your photos on Pinterest or Instagram, and don’t forget to tag me—I can’t wait to see your beautiful rolls!
Nutritional Information (Approx. per roll)
- Calories: 180 kcal
- Fat: 10 g
- Carbohydrates: 19 g
- Sugar: 8 g
- Protein: 3 g
- Sodium: 190 mg
More Bright & Easy Dessert Recipes You’ll Love
- 🍋 No-Bake Lemon Éclair Cake – creamy, refreshing, and layered to perfection.
- 🍓 Strawberry Cheesecake Crescent Bites – a fruity spin on this classic.
- 🥐 Cream Cheese Danish Crescent Rolls – bakery-style, right from your oven.
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