Lemon Cream Cheese Crescent Rolls won’t keep you in the kitchen for long, thanks to the refrigerated crescent rolls. Filled with lemon and cream cheese then topped with a powdered sugar glaze, these little treats are easy and oh so very good!
You could change the rolls up a bit by adding fresh berries or substitute orange zest and orange juice for the lemon and add chocolate chips before rolling the dough up. The possibilities are endless. I love an easy little treat with versatility! Enjoy!
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Lemon Cream Cheese Crescent Rolls
- 3 ounces cream cheese ,softened
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 can refrigerated crescent dinner rolls
- Optional : 1/4 cup sliced almonds for garnish, can also use walnuts or pecans
1/2 cup powdered sugar
2 teaspoons milk ( 1 teaspoon more if needed to make a drizzling consistency)
Preheat oven to 350 degrees. Grease a cookie sheet with shortening
Place the cream cheese, sugar, lemon juice and lemon zest in a small bowl. Beat on medium speed until well combined.
Unroll crescent dough and separate into 2 large triangles. Over lap the edges of the triangles to join them and press the seams together to make a large 13×7 triangle. Press the perforations to seal together. Spread the cream cheese mixture over the dough leaving a 1/2 inch edge around the triangle without cream cheese.
Start rolling the triangle at one long side, pinch the seam to seal. With a serrated knife, cut the roll into 12 slices. Arrange the slices on the cookie sheet in a circle , over lapping slightly. You can also lay them in a straight line over lapping slightly. Bake 15 to 20 minutes or until golden brown. Mix the glaze ingredients together and drizzle over crescents while warm.