crescent roll desserts

Crescent rolls filled with lemon cheesecake filling are a sweet, creamy, and delicious dessert. Flaky crescent rolls pair perfectly with the tangy lemon cheesecake filling.

Lemon Cheesecake Crescent Rolls

(8-ounces each) refrigerated crescent rolls, (I use Pillsbury's)

reduced-fat cream cheese,

sugar

all-purpose flour

lemon zest

vanilla extract

egg, (lightly beaten to break up the yolk)

turbinado sugar

lemon juice

Line a large baking sheet with wax paper.

Unroll the dough and break it up into 16 triangles.

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

In your mixer&#39;s bowl, beat the softened cream cheese, sugar, and flour until well combined.

Add in the egg yolk and beat until incorporated.

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

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

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

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

Place in the freezer for 30 minutes.

Preheat oven to 375˚F.

Lightly spray a baking sheet with cooking spray.

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

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

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

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

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.

Drizzle the glaze over the cooled crescent rolls.

Serve.

Make the Glaze

Indulge in these flaky crescent rolls filled with creamy cheesecake and juicy blueberries, perfect for a sweet snack or special brunch!

Blueberry Cheesecake Rolls

Crescent roll dough: 1 package.

Cream cheese: 8 oz, softened.

Granulated sugar: ½ cup.

Vanilla extract: 1 tsp.

Lemon zest: 1 tbsp.

Powdered sugar: ¼ cup, for dusting.

Preheat

Preheat your oven to 375°F (190°C) and grease a baking sheet.

Prepare Dough

Unroll the crescent roll dough, pressing the seams together to form a single sheet.

Mix Filling

In a bowl, blend the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth.

Assemble Rolls

Spread the cream cheese mixture evenly over the dough. Sprinkle the blueberries and lemon zest on top.

Roll Dough

Starting from one end, roll the dough tightly into a log. Slice the log into 1-inch rounds.

Bake

Arrange the rounds on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

Dust And Serve

Allow the rolls to cool slightly, then dust with powdered sugar. Serve warm for the best experience.

Top 2 crescent roll desserts recipes from across the web

The most viewed crescent roll desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Lemon Cheesecake Crescent Rolls

Blueberry Cheesecake Rolls

Top 2 crescent roll desserts recipes from across the web

The most viewed crescent roll desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cheesecake Crescent Rolls

Blueberry Cheesecake Rolls

The most viewed crescent roll desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine