• Elle

Lemon Cheesecake Crescent Rolls

These delicious lemon cheesecake crescent rolls are perfect for brunch on a warm, sunny day.

Hello, friends! I have to admit, my mom is a hell of a baker. She's everything I aspire to be in the kitchen (and in life as well). She can cook and bake and make an entire meal out of nothing at all. That woman is incredible!

You know those TV families that gather around a large table for Sunday dinner? Or the ones that meet at the park for a picnic and a day on the water? Or the ones that travel around the world together? That's us. We are that family. In the spring and summers\ we host weekly barbecues and in the fall and winter we gather around the TV to watch football all day.

My brothers, my parents and I all live within ten minutes of each other which makes these gatherings super easy to arrange. This weekend we all met at a nearby lake for a breakfast picnic complete with a ham & cheese casserole, fresh fruit with a vanilla pistachio dip, orange rolls, and the most incredible lemon cheesecake crescent rolls. We spent the morning soaking in the sunshine and kayaking and canoeing on the lake. Even baby Gremlin hit the lake with us!

Our family loves lemons. My nieces Frankenstein and Monster can sit in front of a bowl of lemons and eat the crap out of those sour balls of happiness. For our picnic, mom turned a lemon into the most incredible pastry in the history of our existence. No exaggeration.



1 package of refrigerated crescent rolls

4 oz cream cheese, cold

2 tbsp sugar

1/4 tsp lemon extract

Zest of 1/2 lemon


1 cup powdered sugar

1 1/2 tbsp lemon juice

Zest of 1/2 lemon


Preheat the oven to 375 degrees.

In a medium mixing bowl, combine cream cheese, sugar, lemon extract and lemon zest. Beat the mixture until it is blended.

Unroll crescent roll dough into triangles. Spoon the cream cheese filling onto the wide end of each triangle. Gently roll the dough, starting with the wide end, forming crescent shapes.

Place the crescents on a baking sheet. Bake for 12 - 14 minutes or until the pastry is golden brown.

Allow the crescents to cool on a wire rack. Once cool, drizzle the glaze mixture evenly over the rolls. Garnish with lemon zest and serve.

Isn't it glorious? This pastry is absolutely incredible! It's perfect for summer brunches or a light dessert. I'm telling you, these bad boys are fabulous. The sourness of the lemon is mellowed by the sweetness of the icing and the flaky crescent roll. You can intensify the taste of the lemon by adding some lemon zest to the top of each of the rolls.

I can't wait for you to try these Lemon Cheesecake Crescent Rolls! Be sure to like me on Facebook or follow me on Instagram for more fun recipes! See you next time!

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