Originally Posted on the Diethood.com
Lemon Cheesecake Crescent Rolls – Super easy and incredibly soft Crescent Rolls filled with a sweet and delicious lemon and cream cheese…
Ingredients
- 2 cans (8 oz each) refrigerated crescent dinner rolls
- FOR THE FILLING
- 4-ounces 1/3 Less Fat Cream Cheese, softened
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 egg yolk, lightly beaten
- 1 teaspoon lemon zest
- 1/2 tablespoon pure vanilla extract
- TOPPING
- 1 large egg, lightly beaten
- turbinado sugar
- FOR THE GLAZE
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Line a large plate or baking sheet with wax paper.
- Unroll dough to form 16 triangles.
- Transfer triangles to wax paper lined plate. Set aside.
- In your mixer’s bowl, beat cream cheese, sugar and flour until well combined.
- Add egg yolk and beat until incorporated.
- With mixer on, add lemon zest and vanilla; mix until smooth and thoroughly combined.
- Place 1 heaping teaspoon of filling at center of wide end of each triangle.
- Starting at the wide end, roll to opposite point; pinch edges to seal.
- Keep rolls pointed side down and curve into crescent shape.
- Place in the freezer for 30 minutes.
- Preheat oven to 375.
- Lightly spray a baking sheet with cooking spray.
- Remove crescents from freezer and transfer to prepared baking sheet.
- Brush crescents with egg wash and sprinkle with turbinado sugar.
- Bake for 14 to 15 minutes, or until puffed up and lightly browned.
- Remove from oven and transfer to a wire rack to cool.
- MAKE THE GLAZE
- Place powdered sugar in a medium bowl and whisk in lemon juice; whisk until combined. Glaze should be thick, but pourable.
- Add more sugar or lemon juice, as necessary, to achieve desired consistency.
- Drizzle over crescents.
- Serve.