These lemon filled cheesecake rolls are so delicious you won't believe how easy they are to make.
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Lemon Cheesecake Sweet Rolls

These cheesecake filled sweet rolls are quick and easy to make
Prep Time15 mins
Cook Time18 mins
Course: breads, Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: cheese danish recipe, danish pastry with crescent roll dough, easy danish pastry, recipes using crescent roll dough
Servings: 8
Calories: 268kcal
Author: Judith Hannemann


  • 2 tubes 8 oz each refrigerated crescent roll dough
  • 1 tbs unsalted butter melted
  • 1 tbs sugar


  • 8 oz cream cheese softened
  • 1/3 cup sugar
  • 1 egg yolk
  • 1/2 tsp grated lemon zest
  • 1 tbs lemon juice
  • 1/2 tsp vanilla
  • 1/4 tsp salt


  • 1 cup confectioner’s sugar
  • 2 tsp grated lemon zest
  • 2 1/2 tbs lemon juice
  • 2 tbs unsalted butter softened


  • Preheat oven to 350F. Line a large baking sheet with parchment.
  • Open crescent roll dough but DO NOT UNROLL. Cut each roll into 4 pieces and place on baking sheet.
  • Flatten each piece to about 1/2-inch thickness then using your fingers, make a well in the center of each piece leaving a “wall” at the edge, making a nest for the filling. The pieces should resemble a bird’s nest. Brush the edges with the melted butter and sprinkle with sugar.
  • Beat all the filing ingredients until smooth. Divide equally among prepared rolls.
  • Bake for 15-18 minutes or until golden brown.
  • Beat together the icing ingredients. Place in a zippered freezer bag and cut off a small piece at the edge of the bag. Pipe evenly over rolls.


Refrigerated crescent roll dough is not available outside of the US & Canada I am told. I can't recommend a comparable European product, but there are recipes available to make crescents from scratch.



Serving: 1g | Calories: 268kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 137mg | Sodium: 179mg | Potassium: 118mg | Fiber: 1g | Sugar: 26g | Vitamin A: 554IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg