Lemon Cream Cheese Crescent Rolls

Lemon Cream Cheese Crescent Rolls are a delightful mix of tangy citrus and sweet creaminess wrapped in buttery, flaky dough. These rolls are incredibly easy to make and always a hit whether I’m serving them for brunch, dessert, or just a cozy afternoon treat with coffee or tea. The combination of zesty lemon and smooth cream cheese is simply irresistible.

Why You’ll Love This Recipe

I love how quickly these come together with just a few simple ingredients. The crescent rolls bake up golden and soft, and the filling is rich, bright, and creamy all at once. They taste like a shortcut version of lemon cheesecake in pastry form, and I don’t need any special tools or fancy skills to pull them off. They’re perfect for when I want something sweet, impressive, and low-effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated crescent roll dough

• Cream cheese, softened

• Granulated sugar

• Lemon juice (freshly squeezed for best flavor)

• Lemon zest

• Vanilla extract

• Powdered sugar (optional, for dusting or glaze)

Directions

1. I start by preheating the oven to 375°F and lining a baking sheet with parchment paper.

2. In a bowl, I beat together the softened cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract until smooth.

3. I unroll the crescent dough and separate it into triangles.

4. On the wide end of each triangle, I place a spoonful of the cream cheese mixture.

5. I carefully roll each triangle up like a crescent and place them on the baking sheet.

6. I bake them for 10–12 minutes, or until the rolls are golden brown and slightly puffed.

7. After cooling for a few minutes, I sometimes dust them with powdered sugar or drizzle with a simple lemon glaze made from powdered sugar and lemon juice.

Servings and timing

This recipe makes 8 crescent rolls, depending on the size of the dough package. It takes about 10 minutes to prep and 12 minutes to bake, so I can have them ready in under 25 minutes.

Variations

I like to switch things up by adding a spoonful of lemon curd on top of the cream cheese before rolling for a more intense lemon flavor. I’ve also tried using orange zest instead of lemon for a different citrus twist. For a sweeter finish, I sometimes brush the tops with melted butter and sprinkle a little cinnamon-sugar before baking.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I pop them in a 300°F oven for about 5–7 minutes or warm them in the microwave for 10–15 seconds (though the oven keeps them flakier). They’re also delicious chilled, like little lemon cheesecake bites.

FAQs

Can I use low-fat cream cheese?

Yes, I’ve used low-fat cream cheese and it works fine. The texture is slightly less rich, but still very creamy and delicious.

Can I make these ahead of time?

I can assemble them a few hours in advance and keep them in the fridge until ready to bake. They’re best served warm, but still great at room temperature.

How do I make the glaze for topping?

I mix ½ cup powdered sugar with 1–2 tablespoons of lemon juice until it reaches a drizzling consistency, then pour it over the cooled rolls.

Can I freeze them?

Yes. I let the baked rolls cool completely, then wrap them individually and freeze for up to 2 months. I reheat them in the oven for best texture.

What if I don’t have lemon zest?

If I don’t have lemon zest, I sometimes double the lemon juice or add a drop of lemon extract to keep that bright flavor.

Conclusion

Lemon Cream Cheese Crescent Rolls are one of my go-to treats when I want something quick, citrusy, and satisfying. The creamy lemon filling wrapped in flaky dough feels like a little bakery indulgence right from my own kitchen. They’re simple, delicious, and always a crowd-pleaser.

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