Soft, buttery crescent rolls filled with tangy lemon-cheesecake filling and drizzled with sweet icing.

Servings: 8 rolls
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 25 minutes
Dietary Notes: Vegetarian, Contains Dairy and Gluten

Ingredients (Checklist with Measurements)

Crescent Rolls:

• 1 can (8-count) refrigerated crescent roll dough

Lemon Cheesecake Filling:

• 4 oz (115 g) cream cheese, softened
• 3 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons lemon curd (optional for stronger lemon flavor)

Glaze:

• 1/2 cup powdered sugar
• 1–2 tablespoons milk
• 1/2 teaspoon lemon juice

Instructions (Quick Recipe Card)

1. Preheat oven to 375°F (190°C).
2. Mix cream cheese, sugar, lemon juice, zest, and lemon curd until smooth.
3. Unroll crescent dough and spoon 1 tablespoon filling onto each triangle.
4. Roll up tightly, sealing edges if possible.
5. Place on a baking sheet and bake 12–15 minutes until golden.
6. Whisk powdered sugar, milk, and lemon juice to form a glaze.
7. Drizzle glaze over warm rolls.
8. Serve warm or cooled.

Notes

Seal the edges lightly with your fingers to prevent excess filling leakage.
Use full-fat cream cheese for the creamiest texture.

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Introduction

These Lemon Cheesecake Crescent Rolls are the perfect mix of flaky pastry, creamy cheesecake filling, and bright citrus flavor. I created this easy shortcut recipe after craving something bakery-quality without all the time investment. It takes less than 30 minutes and tastes like a lemon tart wrapped in a soft, buttery crescent roll.

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Step-by-Step Cooking Guide

1. Make the Filling

Add softened cream cheese, sugar, lemon juice, lemon zest, and lemon curd (optional) to a bowl. Beat until smooth and creamy.
Tip: Use room-temperature cream cheese to avoid lumps.

2. Prepare the Dough

Unroll crescent dough on a baking sheet or clean surface. Separate into 8 triangles.
Tip: Keep dough cold; it’s easier to handle and roll.

3. Add the Filling

Place a small spoonful (about 1 tablespoon) of filling at the wide end of each crescent triangle.
Tip: Don’t overfill, or the cheesecake will ooze out during baking.

4. Roll and Shape

Roll each triangle tightly from the wide end to the tip. Tuck the tip under the roll. Slightly press the sides to help contain the filling.

5. Bake

Arrange rolls on a parchment-lined sheet. Bake at 375°F (190°C) for 12–15 minutes or until golden brown.
Tip: If baking all at once, leave space between rolls so they puff evenly.

6. Glaze

While rolls cool slightly, whisk powdered sugar, milk, and lemon juice to make a smooth drizzle. Pour over warm rolls.
Tip: Add more milk for a thinner glaze or more powdered sugar for thickness.

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Ingredient Details & Substitutions

Why These Ingredients Work

• Crescent dough: Provides buttery, flaky layers with no effort.
• Cream cheese: Gives a classic cheesecake texture.
• Lemon: Brightens the flavor and cuts through the richness.
• Powdered sugar: Forms a smooth, bakery-style glaze.

Ingredient Quality Tips

• Fresh lemons offer stronger flavor and aroma than bottled juice.
• Full-fat cream cheese ensures a richer filling.
• Crescent dough should be cold for clean rolling.

Substitutions

• Crescent dough → puff pastry squares (bake 15–18 minutes)
• Lemon → lime for a tropical variation
• Sugar → honey or maple syrup (reduce quantity slightly)
• Cream cheese → mascarpone for a silkier texture

Equipment Alternatives

• No hand mixer? Beat the filling vigorously with a whisk.
• No parchment paper? Lightly grease the baking sheet.

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Recipe Variations & Serving Suggestions

Flavor Variations

• Add 1 teaspoon vanilla extract to the filling.
• Add 2 tablespoons raspberry jam under the filling for lemon-raspberry rolls.
• Sprinkle coarse sugar on top before baking for extra crunch.
• Replace lemon zest with orange zest for a creamsicle flavor.

Dietary Variations

• Light version: Use reduced-fat cream cheese.
• Gluten-free: Use gluten-free crescent dough if available.
• Dairy-free: Use a dairy-free cream cheese alternative and plant-milk in glaze.

Serving Suggestions

• Serve warm for the creamiest center.
• Pair with coffee, tea, or hot chocolate.
• Great for breakfast, brunch, baby showers, or dessert platters.

Pairings

• Black tea, chamomile tea, or light roast coffee.
• For dessert: serve with fresh berries or a dusting of powdered sugar.

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Storage & Make-Ahead

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Warm in a 300°F (150°C) oven for 5–6 minutes or microwave for 10–15 seconds.

Make-Ahead

Prepare filling up to 2 days in advance. Assemble rolls right before baking.
Glaze can be made 2–3 days ahead and stored refrigerated.

Shelf Life Notes

Glaze may absorb over time, so add extra drizzle right before serving if needed.

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Nutrition (Approximate Per Roll)

Calories: 210
Protein: 3 g
Carbs: 22 g
Fat: 12 g
Fiber: 0.5 g
Allergens: Milk, Wheat

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FAQ

Q: Can I make these without the glaze?
A: Yes, they are naturally sweet and still delicious without it.

Q: Can I use homemade crescent dough?
A: Absolutely—just roll it into triangles and bake until golden.

Q: My filling leaked out. What happened?
A: Rolls may not have been sealed tightly or were overfilled.

Q: Can I freeze them?
A: Yes—freeze after baking, then thaw and warm slightly before serving.

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Optional Personal Story

This recipe was inspired by a bakery treat I tried years ago—flaky, buttery pastry wrapped around bright lemon filling. I experimented with shortcuts until I found a version that tasted just as indulgent but could be made in minutes. These rolls have since become a brunch favorite with my family.

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Call to Action

Try these Lemon Cheesecake Crescent Rolls and let me know how they turned out. Share your variations, leave a review, or ask any questions as you bake.