Ingredients
Scale
- 1 can refrigerated crescent roll dough
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter (for brushing)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a medium bowl, mix softened cream cheese, 1/4 cup sugar, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
- Open the can of crescent roll dough. Carefully unroll and separate the triangles along the perforated lines.
- Place a spoonful (about 1 to 1½ tablespoons) of the cream cheese mixture at the wider end of each triangle.
- Gently roll up each triangle from the wide end to the point, sealing the filling inside. Place the rolls on the baking sheet, seam-side down.
- Brush the tops with melted butter and sprinkle with 1 tablespoon of sugar.
- Bake for 12 to 15 minutes, or until golden brown and slightly puffed.
- Remove from the oven and let cool for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Ensure the cream cheese is fully softened before mixing to avoid lumps.
Do not overfill the dough to prevent leakage while baking.
Optional: Add a light lemon glaze after cooling by combining 1/2 cup powdered sugar with 1–2 tablespoons lemon juice.
Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 15