Step 1

Line a large baking sheet with wax paper.

Step 2

Unroll the dough and break it up into 16 triangles.

Step 3

Transfer the triangles to the wax paper-lined baking sheet. Use two baking sheets if necessary. Set aside.

Step 4

In your mixer's bowl, beat the softened cream cheese, sugar, and flour until well combined.

Step 5

Add in the egg yolk and beat until incorporated.

Step 6

With the mixer on, add the lemon zest and vanilla, and continue to mix until completely smooth and thoroughly combined.

Step 7

Place 1 heaping tablespoon of filling at the center of the wide end of each triangle.

Step 8

Starting at the wide end, roll the dough to the opposite point and pinch the edges to seal.

Step 9

Keep rolls pointed side down and slightly curve the sides to resemble a crescent shape.

Step 10

Place in the freezer for 30 minutes.

Step 11

Preheat oven to 375˚F.

Step 12

Lightly spray a baking sheet with cooking spray.

Step 13

Remove crescents from the freezer and transfer them to the greased baking sheet.

Step 14

Brush the rolls with the egg wash and sprinkle them with turbinado sugar.

Step 15

Bake for 12 minutes, or until puffed up and lightly browned.

Step 16

Remove from oven and transfer them to a wire rack to cool.

Step 17

In the meantime, place the powdered sugar in a medium bowl and whisk in the lemon juice; whisk until combined. Glaze should be thick but pourable. Add more sugar or lemon juice, as necessary, to achieve desired consistency.

Step 18

Drizzle the glaze over the cooled crescent rolls.

Step 19

Serve.