In a small bowl, beat the softened cream cheese, granulated sugar, 1 tbsp lemon juice, and lemon zest until the mixture is smooth and creamy. Set aside.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Unroll the crescent roll dough and separate it into 8 triangles.

Spoon about 1 tablespoon of the cream cheese filling onto the wide end of each triangle.

Roll up the dough, starting from the wide end, and place them on the prepared baking sheet.

Bake for 10-12 minutes, or until the rolls are golden brown and the filling is set.

While the rolls are cooling, whisk together the powdered sugar and 1-2 tbsp lemon juice until a smooth glaze forms.

Drizzle the glaze generously over the warm crescent rolls.

Serve immediately or at room temperature.