Paula Deen said on some episode I watched, Crescent Rolls “can take you from breakfast straight through dessert!” and I never open a roll of crescents with out thinking of that! This is a fast and easy dessert that’s great for a week night or a special breakfast.
They’re a little sweet, a little tart, but really good, and in about 15 to 20 minutes dessert is done!
Start with crescent rolls, cream cheese, honey, lemon juice and sugar. There’s powder sugar in the big mason jar and butter that we’ll use later.
Mix your sugar, cream cheese, lemon juice and honey in a bowl, roll out your crescent dough and push together the seams as much as possible and spread your cream cheese mixture on top
Roll up your dough
then cut in half and cut halves in half and cut halves in half (math lesson for the day, how many halves do we have??!)
then place them cut side up on a greased baking sheet
Pop them in a 350 degree oven for 15 to 18 minutes. While they’re baking make the glaze to go on top. Take 2 TBSP of butter and mix with 1/2 cup of powder sugar and 1 TBSP lemon juice in a bowl and when you take your roll ups out of the oven spoon over the top
Lemon Honey Crescent Rollups
Makes 14 – 16
1 tube of crescent rolls
4 ozs. soften cream cheese
1/4 cup of sugar
1 TBSP Lemon juice
1 TBSP Honey
Mix together cream cheese, sugar, lemon juice and honey. On a lightly floured surface, roll out your crescent dough and spread the cream cheese mixture on your dough leaving a small edge all the way around. Starting at the long side of your dough roll the dough into a log. Cut off the very end of each side and discard. Then cut in half, then cut each half in half and each piece in half until you have 14 to 16 pieces. Place on a greased sheet pan cut side down and bake for 15 to 18 minutes.
2 TBSP soften butter
1 TBSP Lemon Juice
1/2 cup Powder/Confectioner Sugar
Combine together in a small bowl
When you remove roll ups from the oven, let them stand for 5 minutes on the sheet, then remove them and put them on a serving dish and spoon over glaze