Gooey Lemon Cheesecake Crescent Roll Ups Recipe

Pillsbury Crescent Rolls are so versatile with so many crescent rolls recipes. I have made so many things from these yummy rolls including one of the most popular recipes of Million Dollar Chicken Rolls. Well, we want to share something sweet this time! Gooey Lemon Cheesecake Crescent Roll Ups are a creamy, tangy, sweet cheesy gooey goodness in your mouth. In addition, they are great for gatherings and act as a homemade turnover, but super easy!

These are great served as dessert or a breakfast pastry! They are so good, gooey and yummy. I love anything cheesecake and so this is another take on a cheesecake pastry! Enjoy!

Here’s how to make Gooey Lemon Cheesecake Crescent Roll Ups Recipe

Ingredients needed for Gooey Lemon Cheesecake Crescent Roll Ups Recipe

• 2 cans (8 oz each) refrigerated crescent dinner rolls

For the filling:

• 4 oz 1/3 less fat cream cheese, softened
• 2 tablespoons sugar
• 2 tablespoons all-purpose flour
• 1 egg yolk, lightly beaten
• 1 teaspoon lemon zest
• ½ tablespoon pure vanilla extract

Topping:

• 1 large egg, lightly beaten
• raw sugar

Lemon Glaze:

• 1/3 cup powdered sugar
• 1 tablespoon lemon juice

Directions for Gooey Lemon Cheesecake Crescent Roll Ups:

1. Unroll dough to form 16 triangles, and place on a wax paper lined baking sheet or plate.

2. Using an electric mixer beat cream cheese, sugar and flour until well-combined. Add egg yolk and beat until

incorporated.

3. With mixer on, add lemon zest and vanilla; mix until smooth and thoroughly combined.

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

5. Starting at the wide end, roll to opposite point; pinch edges to seal. Keep rolls pointed side down and curve into crescent shape.

6. Place in the freezer for 30 minutes.

7. Preheat oven to 375 degrees F.

8. Lightly spray a baking sheet with cooking spray.

9. Remove crescents from freezer and transfer to prepared baking sheet.

10. Brush crescents with egg wash and sprinkle with raw sugar.

11. Bake for 14 minutes, or until golden brown.

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

13. To make the glaze, place powdered sugar in a medium bowl with lemon juice. Whisk until combined. Glaze should be thick, but pourable. Add more sugar or lemon juice as necessary to achieve desired consistency.

14. Drizzle lemon glaze over crescents.

These are best served warm, but you can store in the fridge for a couple of days and serve cooled as well. If you want to make them before hand and eat them later, you can warm them up in the microwave for 10 seconds.

Here’s a printable recipe for you to have the recipe on hand. Just click “print” below.