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4 from 12 votes

Lemon-Cream Cheese Crescent Ring

WHO in the world doesn't love to happily indulge in warm lemon-cream cheese filling enrobed in Pillsbury's buttery, golden baked crescent roll dough, and drizzled with a sweet cream glaze on top?  Is it wrong to want lemon cream cheese danish mouthfuls of heaven?  
Author: Kim Lange


Crescent Ring:

  • 3 oz. cream cheese softened (see notes)
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1 can 8 oz Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls


  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons milk


  • Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
  • Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.)
  • Spread cream cheese mixture on rectangle to within 1/2 inch of edges.
  • Starting with 1 long side of rectangle, roll up; pinch edge to seal.
  • With serrated knife, cut into 12 slices.
  • Arrange slices on cookie sheet in a circle, overlapping slightly.
  • Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.


  • Add more cream cheese if you want more cream cheese filling.  You can add anywhere from 3 oz to 8 oz cream cheese in the recipe.  All variations are good.  (Trust me!)
  • Sprinkle the crescent ring with powdered sugar in place of the glaze if you like.
  • You can prepare the crescent ring up to 2 hours ahead of time; cover with plastic wrap, and refrigerate. Add a few extra minutes to the bake time.