These simple and delicious Lemon Crescent Rolls are perfect for breakfast or dessert! With spring finally here!! I’m excited to be cooking some light and fresh treats for my family to enjoy.
April always brings a whirlwind of activities. Is it like that in your house? Around here every April is all about Ice Skating Competitions, Music Recitals, Choir Concerts and more.
More than ever, I need easy recipes that taste amazing. Plus, with spring in the air and summer just around the corner, it’s time for light and airy recipes that take very little time to make. This recipe fits the bill. You could serve these Lemon Crescent Rolls as a dessert or even as a brunch item.
This weekend, my daughter Emily came home from college for a short visit. It was so nice to have her! We try to visit together on a regular basis, but she hasn’t been home in several months. We went out to see Theo, Laura’s new horse, because Emily hadn’t met him yet. All the girls took turns riding him and then I rode him too!
It was so much fun and I’m still absolutely in love with this horse. He’s such a good boy. And honestly, I can’t wait to ride him again. It’s been a while since I’ve been on a horse and I had forgotten how much I enjoy it!
Melissa Ringstaff, AVirtuousWoman.org
These simple and delicious Lemon Crescent Rolls are perfect for breakfast or dessert!
- Lemon Crescent Rolls
- 2 cans Crescent Roll Dough (should make about 16 crescents)
- 4 ounces Cream Cheese, softened
- 2 tablespoons Sugar
- 2 Tablespoons All Purpose Flour
- 2 Eggs
- 1 teaspoon Lemon Extract
- 1 teaspoon Vanilla Extract
- Raw Sugar (for sprinkling)
- 1 tablespoon Lemon Juice
- 1/3 cup Powdered Sugar
- Line a cookie sheet with a piece of parchment paper and preheat the oven to 375 degrees. Open and unroll the cans of crescent dough and separate the dough and set aside.
- In a small bowl, mix together the cream cheese, sugar, flour, one of the eggs, and the lemon and vanilla extracts. Stir together until well combined and creamy.
- Drop a small spoonful of the filling into the center of the large end of each of the crescent triangles. Roll up carefully and pinch the sides to keep the filling inside. Curve into a crescent shape.
- Place onto your lined cookie sheet. In a small bowl, crack open the other egg and lightly beat it. Brush the egg onto each of the crescents and sprinkle a little bit of the raw sugar over the tops. Place in the oven and bake for 15 minutes or until lightly browned.
- Once the crescents are finished baking, remove them from the oven and let them cool. While they are cooling you can make a simple glaze by mixing the lemon juice and powdered sugar together until smooth. Drizzle over the tops of the crescents and serve immediately.
- Note: I love Trader Joe's crescent rolls for an all-natural option!