Golden, Flaky, Buttery, and Filled Crescent Rolls (Print Version)

Buttery stuffed crescent rolls with four easy sweet fillings, baked until golden and finished with a simple glaze.

# Ingredients:

For the crescent rolls

01 - 2 cans (8 oz each) refrigerated crescent roll dough, 16 triangles total
02 - 1 large egg, beaten with 1 teaspoon water
03 - 1 tablespoon melted butter, for brushing after baking if desired
04 - Powdered sugar, for dusting

For the raspberry and lemon cream fillings

05 - 6 oz (170 g) cream cheese, softened
06 - 2 tablespoons granulated sugar
07 - 1/2 teaspoon vanilla extract
08 - 4 teaspoons thick raspberry jam
09 - 1 teaspoon finely grated lemon zest
10 - 1 teaspoon fresh lemon juice

For the apple cinnamon filling

11 - 1 small apple, peeled and finely diced
12 - 1 tablespoon unsalted butter
13 - 1 tablespoon packed brown sugar
14 - 1/2 teaspoon ground cinnamon
15 - 1 teaspoon cornstarch
16 - 1 teaspoon lemon juice

For the cinnamon sugar filling and glaze

17 - 1 tablespoon softened unsalted butter
18 - 2 tablespoons packed brown sugar
19 - 1 teaspoon ground cinnamon
20 - 1/2 cup (60 g) powdered sugar
21 - 1 tablespoon milk, plus more as needed
22 - 1/4 teaspoon vanilla extract

# Instructions:

01 - Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
02 - Beat cream cheese, granulated sugar, and vanilla until smooth. Spoon half into a second bowl. Stir lemon zest and lemon juice into one bowl and keep the plain bowl for the raspberry rolls.
03 - Cook the diced apple, butter, brown sugar, cinnamon, cornstarch, and lemon juice in a small skillet over medium heat for 4-5 minutes, until glossy and slightly softened. Cool for at least 10 minutes.
04 - Stir softened butter, brown sugar, and cinnamon together in a small bowl until spreadable.
05 - Separate the crescent dough into 16 triangles. Make 4 raspberry cream rolls with plain cream cheese and raspberry jam, 4 lemon cream rolls, 4 apple cinnamon rolls, and 4 cinnamon sugar rolls. Use about 2 teaspoons filling per triangle.
06 - Roll each triangle from the wide end to the point. Tuck the point underneath and place seam-side down on the prepared baking sheet.
07 - Brush the tops with egg wash. Bake for 11-13 minutes, until puffed, flaky, and deep golden at the edges.
08 - Whisk powdered sugar, milk, and vanilla into a thin glaze. Cool the rolls for 5 minutes, then drizzle with glaze or dust with powdered sugar. Serve warm.

# Notes:

01 - Makes 16 stuffed crescent rolls, 4 of each flavor.
02 - Best served warm within an hour of baking.
03 - Refrigerate leftovers because the recipe contains cream cheese.

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