Lemon Cheesecake Rolls
A light fluffy pastry, filled with delicious Meyer Lemon Cheesecake Filling and brushed with a light lemon Glaze, these Lemon Cheesecake Rolls will quickly become your favorite breakfast!
Love pastry recipes? Make sure to also try these Cherry Lime Puff Pastry Tarts, Prosciutto Havarti Spinach Bundles, Blood Orange Cheesecake Pastries and these Bacon and Egg Breakfast Pastries.
Why We Love These Pastry Rolls
- They aren’t difficult and can be throw together quickly in the morning, or prepped the night before.
- There is so much incredible flavor in every flaky bite.
- We use Meyer Lemons in this recipe but it is NOT necessary and honestly could be changed up with any flavor you wanted, making them very versatile.
If you want more or less of the lemon flavor, you can either drizzle a thick coat of the lemon glaze on top or do what we do and just brush the tops to give it a little more flavor.
Ingredients for Lemon Cheesecake Rolls
- refrigerated crescent dough – using a higher quality crescent dough is recommended or even making your own, but any crescent dough will work.
- cream cheese – you can definitely use a low fat or fat free cream cheese here.
- granulated sugar
- powdered sugar
- all purpose flour – I am sure that other types of flour could be substituted since it’s such a small amount required, but please know that consistency could be affected.
- eggs – we use large eggs in this recipe
- lemon zest – don’t skip this, it adds a lot of lemon flavor
- freshly squeezed lemon juice – I strongly recommend using fresh lemon juice, since you need the zest, you have what you need.
Pro Tip #1: I do not recommend using lemon juice out of a bottle… the flavor is vastly different. Definitely opt for freshly squeezed lemon juice.
Pro Tip #2: While the big name brand crescent dough is fine to use, for best results, try to find a brand that comes out more like croissants…. in fact, we often purchase puff pastry dough and cut it into triangles ourselves. I strongly suggest this method for a flakier, more flavorful pastry.
If you can find Jus-Rol (formerly Wewalka) doughs in your local grocery store usually where refrigerated dough is located, I highly urge you to try one of their doughs with this recipe.
How to Make & Store Lemon Cheesecake Pastries
You can definitely make the lemon cheesecake filling up the day before. Make sure you refrigerate it overnight. Stir well before scooping into the pastries.
These lemon pastry rolls can be refrigerated and warmed up if desired. They are best stored in the refrigerator due to the cheesecake center. They will last for about a 4-5 days in an airtight container in the refrigerator.
We actually don’t recommend freezing them. If you decide to do so, just understand they won’t heat up and taste or be quite the same consistency and flakiness as they were fresh.
If you love all things lemon like we do, try these recipes too! You can also search our site for all recipes containing lemon, we have plenty!
- Garlic Lemon Pepper Rice
- Lemon Pepper Chicken Wraps
- Lemon Key Lime Layer Snack Cakes
- Blueberry Lemon Ricotta Pancakes
- Lemon Thyme Pork Chops
- No Bake Lemon Blueberry Cheesecake
Recipe for Lemon Cheesecake Pastry Rolls
Lemon Cheesecake Pastry Rolls
- 1 pkg refrigerated crescent dough, 8 count
Lemon Cheesecake Filling
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar
- 2 tablespoons all purpose flour
- 1 egg yolk lightly beaten
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 large egg for egg wash
For the Lemon Glaze
- ⅓ cup powdered sugar
- ½ teaspoon lemon zest
- 1-2 tablespoons freshly squeezed lemon juice
- Line a baking sheet with parchment paper. Preheat oven to 375 degrees F.
- Unroll and separate crescent roll triangles. Place on parchment paper lined baking sheet.
- In a large bowl, beat sugar, flour and cream cheese together.
- Add egg yolk and beat until combined.
- Add lemon zest and lemon juice; and blend it all until totally combined.
- Take your freshly made lemon cheesecake filling and spoon by heaping tablespoons onto the wide end of each crescent triangle.
- Roll the crescent triangles tucking the smallest end underneath to hold everything inside.
- Brush the top of each pastry with your egg wash.
- Bake for 12 minutes, or until they are puffed up and golden.
- Remove the baking sheet, and transfer the pastries carefully to a wire rack to cool.
For the Lemon Glaze
- In a small bowl, whisk together the powdered sugar, lemon zest and lemon juice.
- Brush the top of each still hot crescent pastry with the lemon glaze. Add more or less depending on taste.
- Allow to set a few minutes and enjoy!