Creamy Lemon Crescent Ring

Creamy Lemon Crescent Ring | A Mother Thing

By now you must know that I’m addicted to crescent rings. Easy, quick and delicious are the three things I look for when deciding to make a treat for the family. And you really can’t go wrong with these, no matter what. And this creamy lemon crescent ring recipe is so simple that the kids can help you. Your neighbors may want to invade your space when they hear you’re making it, too.

PLUS – How beautiful are these lemons??

Creamy Lemon Crescent Ring | A Mother Thing

Ingredients

3 ounces of cream cheese, softened
¼ cup sugar
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1 can crescent rolls

Glaze:

½ cup powdered sugar
3 teaspoons milk

Directions

Preheat oven to 350, and then spray a cookie sheet with cooking spray.

In a small bowl, beat sugar, cream cheese, lemon juice, and lemon peel until smooth.

Do not separate the crescent rolls; you’re going to roll them out into one big sheet of dough. Unroll them, and then lay them lengthwise so you make one long sheet. Be sure to pinch the dough together.

Spoon cream cheese mixture onto the dough and spread evenly, leaving about ½ inch around the sides where there is no cream cheese. You can add more lemon peel if you like.

Creamy Lemon Crescent Ring | A Mother Thing

Gently roll the dough up from the end creating a tube.

Pinch the ends of the tube together so the filling doesn’t escape. Refrigerate roll for 10-15 minutes, so you can cut it without everything seeping out.

Creamy Lemon Crescent Ring | A Mother Thing

Using a serrated knife, cut the tube of dough into about 12 slices. Arrange the slices into a circle. Their edges should be touching, but they don’t need to overlap.

Creamy Lemon Crescent Ring | A Mother Thing

Bake for about 18 minutes or until dough is golden brown.

Creamy Lemon Crescent Ring | A Mother Thing

Mix glaze ingredients and drizzle over baked ring.

Creamy Lemon Crescent Ring | A Mother Thing

Are you drooling yet?? These taste kind of like a lemon danish that you buy at the store. And because they are baked like this, they easily separate, making serving them really simple. I don’t know about you, but if I have to cut things, my kids will fight over who got the bigger slice! So this one is so much easier.  It tastes great straight out of the oven, but I love it when it actually sits a while. Refrigerate any leftovers, as it is AH-MAZING cold.

Don’t forget to check out the rest of my Crescent Ring Recipes. You’re sure to find something you love!

Creamy Lemon Crescent Ring | A Mother Thing

Creamy Lemon Crescent Ring

Yield: 12 danishes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

An easy lemon danish recipe that is perfect for tea time.

Ingredients

  • 3 ounces of cream cheese, softened
  • ¼ cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1 can crescent rolls

Glaze:

  • ½ cup powdered sugar
  • 3 teaspoons milk

Instructions

  1. Preheat oven to 350, and then spray a cookie sheet with cooking spray.
  2. In a small bowl, beat sugar, cream cheese, lemon juice, and lemon peel until smooth.
  3. Do not separate the crescent rolls; you’re going to roll them out into one big sheet of dough. Unroll them, and then lay them lengthwise so you make one long sheet. Be sure to pinch the dough together.
  4. Spoon cream cheese mixture onto the dough and spread evenly, leaving about ½ inch around the sides where there is no cream cheese. You can add more lemon peel if you like.
  5. Gently roll the dough up from the end creating a tube.
  6. Pinch the ends of the tube together so the filling doesn’t escape. Refrigerate roll for 10-15 minutes, so you can cut it without everything seeping out.
  7. Using a serrated knife, cut the tube of dough into about 12 slices. Arrange the slices into a circle. Their edges should be touching, but they don’t need to overlap.
  8. Bake for about 18 minutes or until dough is golden brown.
  9. Mix glaze ingredients and drizzle over baked ring.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 100mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 2g

Share:

Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on linkedin
LinkedIn
Katie Reed

Katie Reed

Katie Reed is a 38 year old mom blogger from Salt Lake City, UT. She is married to the man of her dreams and together they have four beautiful boys. Dexter is 9, Daniel is 7, Chester is 5 and Wilder is 2. She writes about living with mental health issues while navigating motherhood. Her blog focuses on tips and tricks for moms, information and parenting news, kid-friendly recipes and crafts. She loves to reflect on the humorous side of parenthood and shares the reality of her life, with a "warts and all" attitude.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow Us On Social

You Might Also Like

Get The Latest Updates

Subscribe

Sign up with your email address to receive news and updates.

Thanks! Keep an eye on your inbox for updates.

Disclosure

Katie Reed [A Mother Thing] is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Join Our #1 Mom Community

If you would like to get in touch, please email:

Find Us Here:

Subscribe

Sign up with your email address to receive news and updates.

Thanks! Keep an eye on your inbox for updates.

shares