Ingredients
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting)
- Optional: 1/4 cup lemon curd for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Unroll the crescent roll dough and separate it into individual triangles. If the dough sticks, lightly flour the work surface and hands.
- In a mixing bowl, combine the softened cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth and creamy. A hand mixer makes the process quicker, but a spoon or spatula also works well.
- Spread about two tablespoons of the filling onto each crescent triangle, leaving a small border around the edges to prevent the filling from leaking out.
- Roll up each crescent triangle starting from the wider end. Roll gently but firmly to prevent the filling from escaping.
- Place the rolls on the prepared baking sheet, leaving space between them for even baking.
- Bake in the preheated oven for 11-13 minutes, or until the tops are golden brown and slightly crisp.
- Remove from the oven and let the rolls cool for a few minutes before dusting with powdered sugar. If desired, drizzle with lemon curd for extra flavor.
- Serve warm or at room temperature.
Notes
- Softening the Cream Cheese: Cold cream cheese does not mix well and can result in a lumpy filling. Leaving it at room temperature for at least 30 minutes or microwaving it briefly helps create a smoother texture.
- Rolling the Dough: Rolling too tightly may cause the filling to squeeze out, while rolling too loosely may result in an uneven shape. Aim for a firm but gentle roll.
- Baking Evenly: If some rolls brown too quickly while others remain pale, rotating the baking sheet halfway through the baking time helps distribute heat evenly.
- Avoiding Overfilling: Using more than two tablespoons of filling per roll can lead to leakage. Sticking to the recommended amount ensures the rolls bake properly.
- Checking for Doneness: The rolls should be golden brown on top. If unsure, lifting one slightly to check the bottom can help determine if they are fully baked.
- Storing and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in a 300°F (150°C) oven for five minutes or microwave for 10-15 seconds.
- Prep Time: 10 minutes
- Cook Time: 13 minutes