Easy Raspberry Lemon Crescent Rolls with Cream Cheese Frosting

A couple of months ago, I shared my yummy blueberry lemon crescent roll recipe. Turns out that they’re not just a hit in my family anymore, several readers have said it’s now one of their favorites too!

Since fresh raspberry season is upon us, I thought I’d re-create my easy blueberry lemon crescent rolls using raspberries instead and with a lemon cream cheese frosting (vs the glaze)!

Easy Raspberry Lemon Crescent Rolls with Cream Cheese Frosting

These tasty rolls are perfect for breakfast or brunch! The center has a cream cheese, lemon and raspberry filling, while the top contains a lemony cream cheese frosting.

If you’ve read my blog for any length of time, you know that I love the taste of lemon in recipes. And since I live in Arizona, we have citrus (lemons) growing all around us!

Raspberries combined with lemon are a great flavor combination!

You start with a Pillsbury crescent dough sheet (found in the refrigerated aisle). Simply pop it open and unroll.

Make the tasty lemon cream cheese mixture and smother it on top of the dough rectangle – leaving about a half inch from all edges cream cheese free.  Then sprinkle the cream cheese layer with fresh or frozen raspberries. Roll it up tightly, just like you would cinnamon rolls.

Slice it up into 10 even rolls. I don’t use a serrated knife to slice my roll, I use dental floss! Dental floss slices the rolled dough perfectly, without squishing it!

The Dental Floss Trick: Take about an 8″ piece of non-flavored dental floss. Lay the dental floss under the roll and wrap the floss around the dough, pulling it tight until the dental floss cuts through the dough making a perfect cut roll. Here’s a cute 19 second video showing you this trick, only it’s showing you how to cut cinnamon rolls using dental floss.

I line the inside of a pie plate with parchment paper, then place the rolls in a circle, making a ring within a pie plate.

After these raspberry lemon crescent rolls bake in the oven, spread the lemon cream cheese frosting on top and they’re done!

Note: these tasty rolls are totally addicting!!! They are sweet, a little bit tart and the burst of raspberries make them even more delightful.

If you love this Raspberry Lemon Crescent Rolls recipe, you’ll love these other breakfast/brunch recipes:

Blueberry Lemon Crescent Rolls with a light lemon glaze

Raspberry Lemon Scones

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Easy Raspberry Lemon Crescent Rolls with Cream Cheese Frosting

These raspberry lemon crescent rolls are quick and easy to make... and perfect for breakfast or brunch!

Course Breakfast

Cuisine Roll

Keyword Dessert Rolls, Raspberry lemon crescent rolls

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 10

Ingredients

• 4 oz cream cheese softened
• ¼ cup granulated sugar
• 1 T fresh lemon juice
• 1 tsp grated lemon zest
• 1 can 8oPillsbury crescent dough sheet (refrigerated
• ½ cup frozen or fresh raspberries
• FROSTING
• ½ cup butter unsalted
• 4 oz cream cheese softened
• 1 ½ cups powdered sugar
• ½ tsp fresh lemon juice
• 1-2 tsp milk if needed

Instructions

1. Preheat oven to 350 degrees. Spray cookie sheet with cooking spray or line with parchment paper.
2. In a small bowl, mix the cream cheese, sugar, lemon juice and lemon zest. Mix on medium speed until well blended.
3. Unroll dough sheet on parchment paper.
4. Spread the cream cheese mixture onto unrolled (rectangle shapedough, within ½” of all edges. Sprinkle the top of the cream cheese spread evenly with blueberries.
5. Starting on the long side of the rectangle, roll up the dough tightly and pinch the edge to seal.
6. Cut into 10 rolls. Note: I use regular dental floss to cut the roll, without squishing the roll down.
7. Arrange rolls on cookie sheet in a circle.
8. Bake 15-20 minutes or until golden brown.
9. In a small bowl, mix the frosting ingredients: butter, cream cheese, powdered sugar, lemon and milk if needed to ‘thin out’ the frosting.
10. 1Spread with a spatula over the warm rolls. Serve warm or at room temperature.

Recipe Notes

Notes: Use a fine grater for the lemon zest. Grate the skin of the lemon (only the yellow layer).

BTW: If you prefer the lemon glaze instead of the frosting, I’ve included these ingredients + instructions below.

And here’s what my raspberry lemon crescent rolls look like with a light lemon glaze. (The hubs prefers the frosting, I prefer the glaze… but it’s totally up to you!)

GLAZE

• ½ cup powdered sugar
• 2 tsp milk
• ½ tsp lemon zest grated

In a small bowl, mix the glaze ingredients: powdered sugar, milk, lemon zest until thin enough to drizzle.

Drizzle over the warm rolls. Serve warm or at room temperature.