If you’re anything like me, mornings can be a bit of a rollercoaster—kids looking for socks, emails piling up, coffee going cold (again). That’s exactly why I fell head over heels for this Lemon Cream Cheese Crescent Rolls recipe. It’s got everything we love: a flaky crust, a rich cream cheese center, and that bright, sunny zing of lemon that practically screams, “Good morning, sunshine!”

Whether you’re hosting Sunday brunch, bringing treats to the office, or just treating yourself (yes, you deserve it!), these rolls are the little pocket of joy your day needs.

Why You’ll Love These Lemon Cream Cheese Crescent Rolls

Let me tell you what makes these rolls a total knockout:

• Quick and Easy: From fridge to oven in under 30 minutes.
• Minimal Ingredients: Just a handful of pantry and fridge staples.
• Bright & Sweet: The lemon flavor is fresh, not overpowering.
• Versatile: Swap lemon for berries, or drizzle with honey—endless variations.

Plus, if you’ve got picky eaters or last-minute guests, these rolls have that magical “bake-shop smell” that wins over even the grumpiest early risers.

Ingredients

For the Rolls:

• 1 package (8-count) refrigerated crescent rolls
• 4 oz cream cheese, cold
• 2 tbsp granulated sugar
• ¼ tsp lemon extract
• Zest of ½ lemon

For the Glaze:

• 1 cup powdered sugar
• 1½ tbsp lemon juice
• Zest of ½ lemon

How to Make Lemon Cream Cheese Crescent Rolls

1. Preheat & Prep

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Make the Filling

In a small bowl, combine the cream cheese, granulated sugar, lemon extract, and lemon zest. Mix until smooth and creamy. Don’t worry if it’s a bit firm—cold cream cheese holds up beautifully during baking.

3. Roll It Up

Open the crescent roll dough and separate into triangles. Spoon about a teaspoon of the filling onto the wide end of each triangle. Gently roll from the wide end to the point, then place seam-side down on your baking sheet.

4. Bake to Perfection

Bake for 10–12 minutes, or until golden brown and puffed. Try not to peek too much—let the oven do its thing.

5. Glaze It Up

While the rolls cool slightly, whisk together powdered sugar, lemon juice, and zest. Drizzle over warm rolls for that perfect tangy-sweet finish.

Tips for Roll Success

• Too runny glaze? Add more powdered sugar. Too thick? Add a touch more juice.
• Want a twist? Try these as lemon blueberry cream cheese crescent rolls—just add a few fresh or frozen blueberries inside before rolling.
• Batch bake: These freeze beautifully. Reheat in a toaster oven for a just-baked feel.

Manson’s Note

I started making these for weekend brunch after a hectic week at work. The first time I brought them to my sister’s house, she literally hid the last two so her husband wouldn’t eat them. That’s the level of love we’re talking about here.

FAQs About Lemon Cream Cheese Crescent Rolls

This lemon cream cheese crescent rolls recipe is not just a treat—it’s a shortcut to a better morning, a happier brunch, and maybe even a little moment of peace in your day. So go ahead, grab that tube of dough, and let’s make something worth boasting about.

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