Lemon Cheesecake Crescent Rolls
Ingredients:
1 package (8 oz) refrigerated crescent rolls
4 oz cream cheese, softened
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
1-2 tablespoons milk
1 teaspoon lemon zest (for garnish, optional)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the Filling:
In a medium bowl, beat the softened cream cheese until smooth.
Add the granulated sugar, lemon juice, lemon zest, and vanilla extract. Mix until well combined and creamy.
Assemble the Crescent Rolls:
Unroll the crescent roll dough and separate it into 8 triangles.
Place a heaping teaspoon of the lemon cheesecake filling at the wider end of each triangle.
Roll up each triangle, starting from the wide end, and place on the prepared baking sheet with the point side down.
Bake:
Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are golden brown.
Prepare the Glaze:
While the crescent rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth and desired consistency is reached.
Drizzle the Glaze:
Once the crescent rolls are done baking, remove them from the oven and let them cool for a few minutes.
Drizzle the glaze over the warm crescent rolls and sprinkle with additional lemon zest if desired.
Enjoy these Lemon Cheesecake Crescent Rolls, a delightful blend of tangy lemon and creamy cheesecake wrapped in flaky, golden crescent rolls!