Easy Lemon Cream Cheese Crescent Rolls Recipe

These Easy Lemon Cream Cheese Crescent Rolls are light, flaky, and filled with a sweet-tart lemon and cream cheese filling that melts in every bite. They’re the perfect quick pastry I love to make when I want something fresh, buttery, and bakery-worthy without the work. Whether I serve them for brunch, dessert, or a sweet snack, these rolls are always a hit.

Why You’ll Love This Recipe

I love these crescent rolls because they come together fast and taste like something I picked up from a fancy pastry shop. The cream cheese is smooth and rich, the lemon adds brightness, and the crescent dough bakes up golden and flaky every time. They’re easy to assemble, make my kitchen smell amazing, and are great for holidays, potlucks, or last-minute treats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated crescent roll dough

• Cream cheese, softened

• Granulated sugar

• Fresh lemon juice

• Lemon zest

• Vanilla extract

• Powdered sugar (optional, for glaze)

• Milk or lemon juice (for glaze)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.

3. I unroll the crescent dough and separate it into triangles.

4. I place a spoonful of the lemon cream cheese filling at the wide end of each triangle.

5. I roll them up carefully from the wide end to the point, tucking in any filling that tries to escape.

6. I place them on the baking sheet and bake for 10–12 minutes, or until golden brown.

7. I let them cool slightly, then drizzle with a glaze made from powdered sugar and milk or lemon juice, if using.

Servings and timing

This recipe makes 8 rolls and takes about 20 minutes total—10 minutes to prep and 10–12 minutes to bake.

Variations

• I sometimes add a few fresh blueberries or raspberries to the filling for a fruity twist.

• Swapping lemon for orange zest and juice gives it a creamsicle-style flavor.

• I’ve also made a cinnamon sugar version by skipping the lemon and adding a dash of cinnamon.

• A sprinkle of crushed graham crackers on top adds a mini cheesecake vibe.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the microwave for 10–15 seconds or in the oven at 300°F until just heated through. These also taste great cold, straight from the fridge.

FAQs

Can I use homemade crescent dough?

Yes! I’ve used both store-bought and homemade dough—both work well, as long as it’s light and flaky.

Can I make these ahead of time?

Yes, I assemble them and refrigerate until ready to bake. I bake them fresh for the best texture.

What kind of cream cheese should I use?

I always use full-fat for the richest flavor, but reduced-fat also works if I want to lighten them up slightly.

Do they need a glaze?

Not at all. The filling is sweet enough, but the glaze adds a pretty finish and extra sweetness if I want it.

Can I freeze these?

Yes, I freeze them after baking and let them cool completely. I reheat in the oven to bring back the flakiness.

Conclusion

Lemon Cream Cheese Crescent Rolls are buttery, sweet, and just the right balance of tangy and creamy. They’re quick to make, totally irresistible, and perfect for any time I want a simple but impressive treat. Whether warm out of the oven or chilled with coffee, these rolls always brighten my day.

Easy Lemon Cream Cheese Crescent Rolls Recipe

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 rolls
• Category: Breakfast, Dessert, Snack
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

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Description

These Easy Lemon Cream Cheese Crescent Rolls are a flaky, sweet-tart pastry filled with creamy lemon cheesecake flavor—perfect for brunch, dessert, or a quick treat anytime.

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Ingredients

• For the rolls:
• 1 can refrigerated crescent roll dough
• 4 oz cream cheese, softened
• 3 tbsp granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• ½ tsp vanilla extract
• Optional glaze:
• ½ cup powdered sugar
• 1–2 tsp milk or lemon juice, to thin

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a bowl, mix cream cheese, sugar, lemon juice, zest, and vanilla until smooth.

3. Unroll the crescent dough and separate into triangles.

4. Place a spoonful of filling on the wide end of each triangle and roll tightly.

5. Place rolls on the baking sheet and bake for 10–12 minutes until golden.

6. Cool slightly. If desired, whisk powdered sugar with milk or lemon juice and drizzle over warm rolls.

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Notes

• Add fresh berries for a fruity variation.
• Use orange zest for a creamsicle-inspired version.
• Skip glaze for a less sweet finish—still delicious.
• These taste great warm or chilled.