Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup easier.

In a medium bowl, beat the softened cream cheese until smooth and fluffy. Add in the granulated sugar, lemon zest, and lemon juice. Continue mixing until the filling is creamy and well combined.

Carefully open the can of crescent dinner rolls. Gently separate the dough into individual triangles, being careful not to press the perforations together.

Spoon about 1 teaspoon of the cream cheese mixture onto the wide end of each triangle. Roll each triangle tightly from the wide end toward the point, making sure the filling stays enclosed inside the dough.

Place the filled crescents seam-side down on your prepared baking sheet. Space them about 1 inch apart to allow room for puffing up as they bake.

Bake the rolls in your preheated oven for 12–15 minutes, or until they are puffed and golden brown. Rotate the pan halfway through baking for even browning.

Allow the rolls to cool slightly on the baking sheet. Once warm (not hot), dust with a light sprinkling of powdered sugar for an extra touch of sweetness and an elegant look.