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easy raspberry lemon crescent rolls cream cheese frosting

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


  • 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
  • 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


  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).