Tangy Lemon Cheesecake Crescent Rolls

Need a sweet treat that’s perfect for busy weekend mornings but doesn’t require hours in the kitchen? We’ve all been there – trying to balance that craving for something special with the reality of a packed schedule. Between soccer games, errands, and everything else life throws our way, complicated breakfast recipes just aren’t practical.

That’s why these lemon cheesecake crescent rolls have become my go-to solution. They’re quick to put together, use simple ingredients you probably already have, and bring that perfect mix of citrusy brightness and creamy sweetness that makes breakfast feel special.

What Kind of Cream Cheese Should I Use?

For this recipe, you’ll want to stick with full-fat block cream cheese, not the whipped or spreadable kind that comes in tubs. Philadelphia-style cream cheese is the go-to choice for most bakers because it has a consistent texture and the right moisture content for baking. Keep your cream cheese cold until you’re ready to use it – this helps create the best texture when mixed with the other ingredients. If you’re watching calories, reduced-fat cream cheese (Neufchâtel) can work in a pinch, but the filling might end up slightly less creamy and rich.

Options for Substitutions

Let’s talk about what you can swap in this recipe if you need to:

• Crescent rolls: While refrigerated crescent rolls give the best results, you can use puff pastry sheets as an alternative. Just cut them into triangles before filling. Note that the texture will be flakier.
• Cream cheese: You can use Neufchâtel cheese (⅓ less fat cream cheese) as a lighter option. Mascarpone cheese works too, but the filling will be a bit softer.
• Lemon extract: No lemon extract? Use 1 teaspoon of fresh lemon juice plus extra lemon zest. You could also use orange extract for a different citrus twist.
• Lemon juice and zest: Fresh is best, but you can use bottled lemon juice in the glaze if needed. For the zest, orange or lime can work for a different flavor profile.
• Powdered sugar: For the glaze, powdered sugar is a must – there’s really no good substitute that will give you the right consistency.

Watch Out for These Mistakes While Baking

The biggest challenge when making lemon cheesecake crescent rolls is working with cream cheese at the wrong temperature – while most recipes call for softened cream cheese, this one needs it cold to create clean, neat rolls that don’t leak during baking.

Many bakers make the mistake of overfilling the crescents, which causes the filling to ooze out during baking – stick to about 1-1.5 tablespoons of filling per roll and make sure to seal the edges completely by pinching them firmly.

When making the lemon glaze, avoid adding too much liquid at once – start with just 1 tablespoon of lemon juice and gradually add more until you reach the desired consistency, as it’s much easier to thin out a thick glaze than to fix one that’s too runny.

For the best texture, let the rolls cool for 5-10 minutes before adding the glaze, otherwise it will melt completely and run off the rolls instead of creating that perfect, slightly-set topping.

What to Serve With Lemon Cheesecake Crescent Rolls?

These sweet and tangy lemon cheesecake crescent rolls make a perfect breakfast or brunch treat, and they pair wonderfully with a hot cup of coffee or tea. For a lovely weekend spread, serve them alongside fresh berries like strawberries, raspberries, or blueberries – the fruit adds a nice pop of color and complements the lemony flavor. If you’re serving these for dessert, a scoop of vanilla ice cream or a dollop of whipped cream makes them even more special. You can also add some breakfast classics like crispy bacon or breakfast sausage to balance out the sweetness if you’re making them for brunch.

Storage Instructions

Keep Fresh: These lemon cheesecake crescent rolls are best enjoyed the same day, but if you have leftovers, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 3 days, though the texture might soften a bit over time.

Make Ahead: Want to prep these ahead? You can make the cream cheese filling up to 2 days in advance and keep it in the fridge. When you’re ready to bake, just let it soften slightly at room temperature so it’s easier to spread on the crescents.

Serve Later: If you’re planning to serve these later in the day, wait to add the lemon glaze until just before serving. This keeps the crescents from getting too soggy and maintains that perfect balance of crispy and creamy textures.

Preparation Time	10-15 minutes
Cooking Time	12-14 minutes
Total Time	22-29 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 10-15 g
• Fat: 60-70 g
• Carbohydrates: 180-200 g

Ingredients

For the rolls and filling:

• 1 package (8 count) refrigerated crescent roll dough
• 4 oz cold cream cheese
• 2 tbsp granulated sugar
• 1/4 tsp lemon extract
• Zest from 1/2 lemon

For the lemon glaze:

• 1 cup powdered sugar
• 1 1/2 tbsp lemon juice
• Zest from 1/2 lemon

Step 1: Prepare the Cream Cheese Filling

• 4 oz cold cream cheese
• 2 tbsp granulated sugar
• 1/4 tsp lemon extract
• zest from 1/2 lemon

In a medium mixing bowl, combine the cold cream cheese, granulated sugar, lemon extract, and lemon zest.

Beat on medium-high speed until the mixture comes together and becomes smooth and creamy.

I like to scrape down the sides of the bowl a couple of times to make sure everything is well mixed.

Step 2: Fill and Shape the Crescent Rolls

• 1 package (8 count) refrigerated crescent roll dough
• cream cheese filling (from Step 1)

Unroll the crescent roll dough and separate it into 8 triangles.

Spoon a portion of the cream cheese filling (from Step 1) onto the wider end of each triangle.

Gently roll up each triangle, starting at the wider end and tucking in the corners to form crescent shapes.

Step 3: Bake the Crescent Rolls

• crescent rolls filled and shaped (from Step 2)

Place the prepared crescent rolls 2 inches apart on a lightly greased or parchment-lined baking sheet.

Bake in a preheated oven at 375°F (190°C) for 12-14 minutes, or until golden brown.

I recommend checking them at the 12-minute mark to avoid over-baking.

Step 4: Cool the Baked Rolls

Once baked, transfer the crescent rolls to a wire rack to cool completely before glazing.

Letting them cool helps the glaze set beautifully.