Lemon-Cream Cheese Pinwheels

lemon-cream cheese pinwheels Breakfast
Lemon-Cream Cheese Pinwheels
  • Prep 15 min
  • Total 40 min
  • Ingredients 8
  • Servings 16

This creamy lemon bake will be a standout dish on any brunch table. MORE+ LESS-

Shawn Syphus
Updated January 23, 2014
Pillsbury Biscuits
Make with
Pillsbury Biscuits



can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
oz (half 8-oz package) cream cheese
tablespoons granulated sugar
teaspoon vanilla
cup lemon curd


cup powdered sugar
teaspoon lemon juice
teaspoon water


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  • 1
    Heat oven to 350°F. Lightly spray 8-inch round cake pan with cooking spray.
  • 2
    Unroll dough; separate into 4 rectangles. Pinch perforations to seal.
  • 3
    In small microwavable bowl, microwave cream cheese on High 30 seconds. Stir in granulated sugar and vanilla until smooth. Divide cream cheese mixture among rectangles; spread in thin layer to within 1/4 inch of 1 long edge of each rectangle. Divide lemon curd among rectangles; gently spread over cream cheese mixture.
  • 4
    Starting with opposite long side of clean edge, roll up each rectangle into long tube, pinching clean edge closed. Cut each tube into 4 equal slices. Place slices cut side up and 1 inch apart in pan.
  • 5
    Bake 20 to 22 minutes or until top is golden brown. Meanwhile, beat Icing ingredients until smooth.
  • 6
    Drizzle icing over warm rolls.

Expert Tips

  • Grate a teaspoon of lemon peel into the cream cheese mixture for even more lemon flavor.
  • Try substituting strawberry or raspberry jam for the lemon curd.

Nutrition Information

No nutrition information available for this recipe

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