Easy Lemon Sweet Rolls
Easy lemon sweet rolls made with crescent roll dough - no rising or yeast! Have them on your table in minutes.
Servings 8 rolls
- 1 tube Crescent rolls 8 rolls
- 1 tablespoon lemon zest about 1 lemon
- 2 tablespoons granulated sugar
- 1/4 cup powdered sugar
- 1 tablespoons lemon juice
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Carefully unroll the crescent rolls, being sure to keep them in a rectangle. Do not separate them; press together the seams of all 8 rolls to form a large rectangle.
Spread with a small amount of butter (light butter spread is fine too). Mix granulated sugar and lemon zest in a small bowl. Sprinkle evenly over the rectangle of dough, being sure to go right up to the edges.
Starting at the short end, tightly roll the crescent rolls back into a roll, pressing together seams as needed.
Slice into 8 equal sized pieces and place on prepared cookie sheet.
Bake for about 12 minutes, until browned. Prepare glaze while they are baking.
Whisk powdered sugar and lemon juice in a small bowl. Drizzle onto hot rolls when the come out of the oven. Rolls are best warm.