Lemon Cheesecake Sweet Rolls
These cheesecake filled sweet rolls are quick and easy to make
Servings: 8
Calories: 268kcal
Ingredients
- 2 tubes 8 oz each refrigerated crescent roll dough
- 1 tbs unsalted butter melted
- 1 tbs sugar
Filling:
- 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
Icing:
- 1 cup confectioner’s sugar
- 2 tsp grated lemon zest
- 2 1/2 tbs lemon juice
- 2 tbs unsalted butter softened
Instructions
- 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.
Notes
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.
Video
Nutrition
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