You Just Have to Try Lemon Cheesecake Crescent Rolls!

Who doesn’t love desserts? Whenever I have free time I end up in my kitchen, trying out new desserts. I just can’t stop searching for new ways to make my life sweeter.

Sometimes I’d spend a whole day making cakes and experimenting with various syrups that will make them even yummier. Oh, that reminds me. Here you’ll find my favorite syrups that will turn your cake into the most delicious one.

But, today isn’t about syrups and cakes. Today I’m sharing with you an impeccable dessert that will sweep you off your feet.​

This recipe is one of my favorite desserts because they are sooooo yummy, easy to make and easy to eat.

You can make them for gatherings or make them when you just feel like wanting something to spice up your world. Moreover, they are a perfect excuse to take a break from your work and just lose in the world of sweetness and softness. Served with a cup of milk or a cup of coffee, they will definitely make your day.

So, let’s make this super soft, creamy and lovely Lemon Cheesecake Crescent Rolls.​

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Lemon Cheesecake Crescent Rolls

  • Number of Servings: 6
  • Prep Time: 10 min + around 30 min to cool
  • Cooking time: 15 min

  • Total Time: 55 min


  • 2 cans refrigerated crescent rolls

The Filling

  • 4 ounces Cream cheese (softened)
  • ½ cup sugar
  • 2 Tablespoons flour (all-purpose)
  • 1 Tablespoon lemon peel grated
  • 1 egg yolk (it should be lightly beaten)
  • 1 1/2 teaspoons vanilla extract

For Topping

  • 1 egg, also lightly beaten
  • Raw sugar

For Lemon Glaze

  • 3 teaspoons fresh lemon juice
  • 1/3 cup powdered sugar

Can You Make It?

Step 1. Sprinkle, sprinkle

Use cookie spray and sprinkle cookie sheet. With an electric mixer beat cheese, flour, and sugar until you get a perfectly combined mixture. Then add egg yolk, and beat until the mixture is consistent.

Step 2. Don’t put the mixer down​

Hold on a second, you have more to mix. Into that mixture also add vanilla extract and lemon peel.

Step 3. Where is dough?

Now, unroll dough and divide it into 2 large rectangles. Form 16 triangles and transfer them on a wax paper lined sheet.

Step 4. Yummy and creamy

Spread that creamy mixture on each rectangle to about a ½ inch of the edges. Then starting at the wider end, roll up and squeeze edges to seal. Curve the rolls into interesting crescent shape, so they’ll look amazing on the plate.

Step 5. It’s freezing here!

Now, leave your rolls alone and place them in the freezer, for around 30 minutes.

Step 6. It’s gettin’ hot in here!

First, you need to preheat the oven, to 375 degrees F. Remove the crescent rolls from the freezer and place them on the baking sheet. With a pastry brush, cover the rolls with egg wash and gently sprinkle with sugar. Bake until the rolls are golden brown.

Step 7. Dazzling glaze

Remove the rolls from oven and set them aside to cool. In the meantime, make the glaze. In a small bowl, whisk lemon juice, and powdered sugar until smooth. Trickle the lemon glaze over the rolls.

Step 8. Wanna eat?​

Serve this lovely dessert while it’s still warm, to fully enjoy their softness and sweetness. Bon Appetit!

Did You Enjoy This Recipe?

So, there you have it, guys. Now that you read how to make this dessert, I encourage you to get up and actually make it. Whether you want to make this desert with your friends or by yourself, hopefully, you'll have a lot of fun. Although it’s the best to eat them while still warm, you can also eat them when cooled. Lemon Cheesecake Crescent Rolls and a cup of coffee are just the perfect match!

Love this recipe? Then share it with others who also want to make their lives sweeter. I’d really appreciate your comments and suggestions, so don’t hesitate to leave them below.​

Author Bio: Chidinma is the founder of Fruitful Kitchen, a blog that shares delicious recipes and lifestyle tips. Most of her recipes help women with fertility issues, especially fibroids, PCOS, and Endometriosis. Sometimes, however, you will find other interesting recipes, as well as cooking tips and tricks there.

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