Description
Quick and easy lemon cream cheese rolls made with crescent dough for a delightful breakfast or brunch treat that balances tangy citrus with creamy sweetness.
Ingredients
Scale
- 1 can crescent roll dough
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 egg (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix softened cream cheese, sugar, lemon juice, and lemon zest until smooth.
- Unroll the crescent dough and separate into triangles on your work surface.
- Place 1 tablespoon of cream cheese mixture on the wide end of each triangle.
- Roll up each triangle starting from the wide end, ensuring the filling is sealed inside and the pointed end is tucked underneath.
- Place rolls on the prepared baking sheet, spacing them about 2 inches apart.
- Beat the egg and brush over the tops of the rolls for a golden finish.
- Bake for 12-15 minutes until golden brown.
- Allow to cool slightly before dusting with powdered sugar if desired.
Notes
- Make sure cream cheese is fully softened for easy mixing.
- For extra lemon flavor, add a splash of lemon extract to the filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 10-15 seconds or in a warm oven for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg
Keywords: lemon rolls, cream cheese pastry, breakfast rolls, easy brunch recipe, crescent roll dessert
