LEMON CHEESECAKE CRESCENT ROLLS
Ingredients
Rolls
1 package 8 count refrigerated crescent rolls
4 oz. cream cheesecold
2 Tbsp. granulated sugar
1/4 tsp. lemon extract
zest of 1/2 lemon
Glaze1 c. powdered sugar
1 1/2 Tbsp. lemon juice
zest of 1/2 lemon
Instructions
In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
Beat on medium-high speed until mixture comes together.
Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
Place 2 inches apart on a lightly greased or parchment -lined baking sheet.
Bake at 375 degrees for 12-14 minutes or until golden brown.
Let rolls cool on a wire rack.
Once cool, prepare glaze by combining all ingredients until smooth.
Drizzle glaze evenly over rolls.
Rolls
1 package 8 count refrigerated crescent rolls
4 oz. cream cheesecold
2 Tbsp. granulated sugar
1/4 tsp. lemon extract
zest of 1/2 lemon
Glaze1 c. powdered sugar
1 1/2 Tbsp. lemon juice
zest of 1/2 lemon
Instructions
In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
Beat on medium-high speed until mixture comes together.
Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
Place 2 inches apart on a lightly greased or parchment -lined baking sheet.
Bake at 375 degrees for 12-14 minutes or until golden brown.
Let rolls cool on a wire rack.
Once cool, prepare glaze by combining all ingredients until smooth.
Drizzle glaze evenly over rolls.
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