Lemon Cheesecake Crescent Rolls
Ingredients:
1 can (8 oz) crescent roll dough
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons lemon juice
1 egg, beaten (for egg wash)
1 tablespoon granulated sugar (for topping)
½ teaspoon lemon zest (for topping, optional)
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar, vanilla extract, lemon zest, and lemon juice. Mix until well combined and creamy. Set aside.
Roll Out the Dough:
Open the can of crescent roll dough and unroll it onto a clean, flat surface. You will see triangles of dough.
Fill the Crescents:
Spoon about 1 tablespoon of the lemon cheesecake filling onto the wide end of each crescent triangle. Be careful not to overfill, as the filling will ooze out during baking.
Roll the Crescents:
Starting from the wide end, carefully roll the crescent dough towards the pointed end, enclosing the filling. Place each roll on the prepared baking sheet, seam side down.
Brush with Egg Wash:
Using a pastry brush, lightly brush the tops of the crescent rolls with the beaten egg. This will give them a beautiful golden color as they bake.
Sprinkle Sugar:
Sprinkle granulated sugar over the top of each crescent roll for a sweet crunch. If desired, you can also add a bit of lemon zest for extra flavor.
Bake:
Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are golden brown and puffed.
Cool and Serve:
Once baked, remove the rolls from the oven and allow them to cool for a few minutes on the baking sheet. Serve warm, and enjoy the delightful lemon cheesecake filling!
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 8 rolls
