1 (8-count) package refrigerated crescent rolls
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon flour
Heat oven to 350 degrees F.
Arrange rolls in a flat rectangle on a jellyroll pan or cookie sheet. Push seams together so that cheese mixture will not run through to pan.
Mix remaining ingredients until smooth. Spread over crescent rolls, pushing cheese almost to edges. Fold corners over mixture. Sprinkle with cinnamon.
Bake for 20 to 25 minutes until rolls are golden brown. Cheese will rise a little then fall. Drizzle with a glaze of confectioners' sugar and milk while still a little warm.
Cool and serve.
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