Step 1: Preheat and prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep cleanup easy and the bottoms golden without sticking.

Step 2: Make the cheesecake filling
In a medium bowl, mix together the softened cream cheese, granulated sugar, vanilla extract, egg yolk, lemon juice (if using), and flour. Beat until smooth and creamy. This is your luscious cheesecake base—tangy, sweet, and dreamy.

Step 3: Roll out the dough
Open the croissant dough and unroll it onto a lightly floured surface. Separate the triangles. If your dough comes in rectangles (like crescent rolls), gently press the seams to close them and cut into squares. Either way, you’re looking to create 8 portions.

Step 4: Add the filling
Place a generous spoonful (about 1 heaping tablespoon) of the cream cheese filling in the center of each triangle or square. Be careful not to overfill—you want to keep the filling inside the bun as it bakes.

Step 5: Shape the buns
Fold the corners or edges over the filling, pinching to seal. You can fold like a bundle (pulling all four corners in toward the center), or roll like a croissant for a more traditional look. Just make sure there are no big gaps.

Step 6: Egg wash and bake
Whisk the whole egg in a small bowl and brush the tops of each bun lightly. This gives you that gorgeous, bakery-style golden finish. Bake in the preheated oven for 20–25 minutes, or until puffed and golden brown.

Step 7: Cool and dust
Let the buns cool on the baking sheet for about 10 minutes. If desired, dust lightly with powdered sugar for a sweet, snowy finish.

Step 8: Serve and enjoy
Serve warm or at room temperature. Drizzle with honey, chocolate sauce, or top with fresh berries or a spoonful of fruit compote for an extra indulgent twist.