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Lemon-Cream Cheese Pinwheels How-To

Lemon-Cream Cheese Pinwheel Bake
This tasty lemon pastry makes a wonderful weekend breakfast. MORE+ LESS-

Growing up, my mom would buy us those cream cheese Danishes for special holidays like Christmas and Valentine’s Day. I loved the combination of flaky pastry with a sweet, creamy, cheese center. 

But before you head out the door to the bakery down the street, let me just show you how easy it is to make a delicious pastry-like breakfast treat that your whole family will enjoy. 

By combining just a few simple ingredients and a tube of Pillsbury Grands! Crescents, you can make your own tasty pastries and have them fresh out of the oven!

unrolled tube

Unroll the tube of crescents and separate the dough along the perforations, leaving 4 rectangles. Pinch those seams closed, then mix up a little cream cheese, sugar and vanilla and spread it over each rectangle. Make sure to leave about ¼-inch of the long edge clean. 

For this pinwheel bake we are using a bright and sunny lemon curd, which can be found in a jar in your grocery store by the jellies and jams. Spread a little of that on top of the cream cheese mixture.

long roll of dough

Roll up the crescent dough into a long roll, gently pinching the clean seam closed. 

Cut each roll into 4 equal parts, for a total of 16 pinwheels. Place them cut side up in a lightly greased 8-inch round cake pan and bake.

crescents in pan

The crescent dough puffs up and becomes tender and flaky. The cream cheese and lemon combine to make a bright and creamy filling.

I couldn’t stop there. I had to make a simple lemon glaze to drizzle over it all.

lemons, glaze and rolls

I just combined some fresh lemon juice with a little powdered sugar and just a touch of water to make it the perfect consistency. The drizzle really adds the perfect touch of sweetness.

finished pinwheels

I’m sure you will love these tasty little pinwheels as much as my family and I do. They did not hang around here for very long!