Mini Lemon Cheesecake Crescent Rolls
Mini Lemon Cheesecake Crescent Rolls - Crescent Roll Bites, with the simplest lemon cheesecake filling, topped with a sweet citrus glaze. The perfect spring breakfast or brunch recipe!
Servings 32
Ingredients
- 2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
- 1 8 Oz Cream Cheese Softened at Room Temperature
- 1/2 Cup Sugar
- 1 Egg Yolk
- 1/2 Teaspoon Vanilla Extract
- 1 Teaspoon Lemon Juice
- zest of 1/2 lemon
Sugar Glaze
- 1/2 cup powdered sugar
- 2 to 3 teaspoons fresh lemon juice
Garnish
- zest of 1/2 lemon
Instructions
- Preheat the oven to 375F. Line a baking sheet with parchment paper.
- In a standing mixer, beat softened cream cheese until fluffy, about 2 minutes. Add sugar and beat another 2 minutes scraping down the sides of the bowl. Add lemon juice, egg, vanilla and mix until combined. Set aside.
- Unroll the crescent dough on the baking sheet, separating the triangles. Cut each crescent roll triangle in half lengthwise into two pieces.
- (Or cut into triangles using a pizza cutter, or a sharp knife if using crescent roll sheet, triangles should be about 2 - 2 1/2 inches wide and about 9-10 inches high).
- Spread a thin layer of lemon cream cheese mixture over each triangle and then sprinkle with lemon zest on top.
- Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
- Bake 10-12 minutes or until golden brown. Prepare sugar glaze by combining all ingredients until smooth.
- Drizzle with sugar glaze or dust with powdered sugar over the crescent rolls, and garnish with fresh lemon zest or lemon peel if desired.