Enjoy these Lemon Crescent Rolls as the perfect treat to start your day!
Made with refrigerated crescent rolls, lemon curd, and a homemade powdered sugar lemon glaze, these pastries are easy to create.
Whether you're a seasoned baker or just starting out, this recipe is sure to become a new favorite.
Hungry for more? Explore our collection of other tempting crescent roll recipes for sweet and savory inspiration!
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Pillsbury crescent rolls are more than just a dinner side; they're a versatile canvas for creating simple yet scrumptious desserts and treats that go beyond the basic butter topping.
Get ready to tantalize your taste buds with the perfect balance of sweet and tart flavors, all wrapped in a flaky, golden crust.
Looking for more easy desserts using this flaky pastry dough? Try my Strawberry Danish with Crescent Rolls, Apple Danish or my Blueberry Turnovers.
Table of Contents
- Recipe Notes
- How do I prevent the filling from making the dough soggy?
- 🛒Helpful Kitchen Tools
- Ingredients
- Substitutions and Variations
- Step-by-Step Instructions
- ⏲Baking Instructions
- Quick Tip
- Powdered Sugar Glaze
- Before you Begin!
- Prep Ahead Tips
- Storage, Freezing and Reheating Tips
- More Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
Recipe Notes
Refrigerated crescent rolls are easiest to work with when cold. Let the dough sit at room temperature for only a few minutes before unrolling.
Too much filling can make the danish soggy. Start with a small amount and add more as needed.
If the recipe calls for sealing the dough, use a fork or your fingers to crimp the edges of the dough. This will prevent the filling from leaking out during baking.
For a golden brown color and shine to your danishes, brush the tops with a beaten egg or melted butter before baking.
Let the danishes cool slightly before adding any glaze to prevent it from melting and becoming too runny.
How do I prevent the filling from making the dough soggy?
Before using the lemon curd, give it a good stir. It should be smooth, thick, and hold its shape.
You can also lightly dust the dough with flour before adding the filling.
🛒Helpful Kitchen Tools
Wood Pastry/Pizza Roller 4in/10cm
Baking Sheet Pan Set, Cookie Sheets for Oven, Nonstick Half/Quarter/Jelly RollSilicone Baking Mats, 3 Pack Non-Stick Mats for Baking, Silicone Baking2-in-1 Lemon Squeezer - Sturdy Max Extraction Hand Juicer Lemon Squeezer
Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
Substitutions and Variations
Get creative with your fillings! Try fruit preserves, pie filling, chopped nuts, or chocolate chips for a variety of delicious flavor combinations.
Use a combination of raspberries, blueberries, and blackberries for a intense fruity flavor.
Add pumpkin puree, pumpkin pie spice, and a touch of maple syrup to the cream cheese filling for a festive fall treat.
Step-by-Step Instructions
Step 1: In a mixing bowl, combine the cream cheese, lemon extract and lemon curd. Blend until smooth.
Step 2: Open the can of crescent rolls. Separate each roll and place them on a clean surface.
Step 3: Divide the cream cheese mixture between each of the 8 rolls. Spread the mixture on top.
⏲Baking Instructions
Step 4: Starting at the wide end, gently roll the crescent rolls up. Place them on a baking tray.
Step 5: Bruch with the melted butter. Then bake for 12 minutes in a preheated 375°F oven.
Quick Tip
Bake the crescent rolls until they are lightly golden brown. Then remove them from the pan to a cooling rack and allow them to cool completely before drizzling with the glaze. This prevents the glaze from melting and becoming too runny.
Powdered Sugar Glaze
Step 6: To make the glaze, combine powdered sugar with enough lemon juice to create a smooth, pourable consistency for drizzling.
Step 7: If the glaze is too thick, add lemon juice, a teaspoon at a time, until the desired consistency is reached.
Step 8: Drizzle the lemon glaze over the cooled crescent rolls.
Step 9: Enjoy these lemon Danishes warm with a cup of coffee or tea, a glass of cold milk, or on their own as a satisfying treat!
Before you Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Prep Ahead Tips
Assemble the danishes and refrigerate them overnight before baking. Cover them tightly with plastic wrap or my favorite Glad Press'n Seal Plastic Wrap. You can also bake them ahead of time and reheat them in the oven before serving.
Storage, Freezing and Reheating Tips
Refrigerator: Store any leftovers in airtight containers. They will stay fresh for 5 days when properly stored in the refrigerator.
Freezer: You can freeze them unbaked or baked by arranging them on a baking sheet lined with parchment paper. Freeze for 1-2 hours, or until solid. Once frozen, add them to a freezer-safe plastic bag or container.
Reheating: Thaw the frozen rolls in the refrigerator overnight, then reheat in a preheated oven at 350°F for 5-10 minutes, or until warm and crispy.
More Recipes You'll Love!
- Check out my other recipe for Blueberry Cream Cheese Danish.
- Or you might enjoy this recipe for Air Fryer Oreos made with crescent rolls...don't they sound yummy?
📖 Recipe Card
Lemon Crescent Rolls
Ingredients
- 8 count refrigerated crescent rolls
- 4 ounce cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon lemon extract
- 1 tablespoon lemon curd
- 1 tablespoon butter melted
- 1 cup powdered sugar
- 3 teaspoons lemon juice freshly squeezed
Equipment
Method
- Preheat oven to 375°F.
- In a medium size bowl, using an electric mixer, combine the softened cream cheese, granulated sugar, lemon extract and lemon curd. Beat until smooth and creamy.
- Unwrap the crescent rolls and separate them into 8 triangles.
- Spread approximately one tablespoon of the cream cheese mixture on top of each triangle.
- Starting at the wide end, roll each crescent roll up. Repeat with the remaining rolls.
- Gently place each roll on a baking sheet that's been lined with parchment paper or a silicone baking mat.
- Brush the tops with melted butter.
- Bake for approximately 11-12 minutes or until the rolls are lightly golden brown.
- Remove from the baking pan and allow to cool.
- In a small bowl, whisk together the powdered sugar and 3 teaspoons of fresh lemon juice until a smooth, drizzle-able glaze forms. If the glaze is too thick, add lemon juice, a teaspoon at a time, until the desired consistency is reached.
- Drizzle the lemon glaze over the cooled crescent rolls.
Paula Short says
Lois, this sounds so good! I enjoy using crescent rolls for baking. Pinned 📌
Thanks' so much for sharing this wonderful treat with Sweet Tea & Friend's this month.
Donna @ Modern on Monticello says
I love when you share new recipes that are just perfect for the season and one that I know my husband will love. I already have the cresent rolls in the fridge, I just need to put lemon curd on my shopping this. This post will be a feature this week. Thanks for sharing your delicious recipes. #HomeMattersParty