Ingredients:
- 2 (8 oz.) cans refrigerated crescent roll dough
- 8 oz. cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup powdered sugar
- 2-3 tablespoons milk
Directions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent roll dough and separate into triangles.
- In a mixing bowl, beat together the cream cheese, granulated sugar, lemon juice, vanilla extract, and lemon zest until smooth.
- Place a spoonful of the cream cheese mixture onto each crescent roll triangle, spreading it slightly.
- Roll up each crescent roll, starting from the wider end, and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until golden brown.
- In another bowl, whisk together the powdered sugar and milk to make the glaze.
- Drizzle the glaze over the warm crescent rolls.
- Serve and enjoy!
FAQS:
Q1: Can I use reduced-fat cream cheese?
Yes, you can, but the full-fat version offers a creamier texture.
Q2: How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Q3: Can I freeze the crescent rolls?
It’s not recommended as the texture may change upon thawing.
Q4: Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor.
Conclusion:
Congratulations! You’ve just unlocked the secret to a delightful dessert – Lemon Cheesecake Crescent Rolls. Whether it’s a special occasion or a sweet craving, these rolls are the perfect answer. The flaky crescent rolls, combined with the creamy lemon cheesecake filling, create a symphony of flavors that will impress your taste buds. Try it out, share with friends and family, and savor the citrusy bliss of these heavenly treats.