Crescent Lemon Honey Buns

I decided to try these because they looked fairly simple yet very tasty. After finishing the recipe, I'm pretty disappointed. Flavor is ok, but the texture of the dough is stiff and not flaky at all. I expected these to be much lighter and honestly, bigger. They are very small at least if you cut them into twelve pieces as suggested. The one in the picture is if you were to cut them in to fours. Big difference here. They also made a huge mess and the filling was too runny. It spilled out all over the place. You would need:

3 oz cream cheese, softened

1/4 cup granulated sugar

1 Tbsp honey

1 tsp lemon juice

1 can (8 oz) refrigerated crescent dinner rolls

1/2 cup powdered sugar

1 tsp butter or margarine, softened

1 Tbsp lemon juice

1. Heat oven to 350. Grease cookie sheet with shortening or cooking spray. (I used cooking spray, it did NOT help make the rolls easier to get off the sheet.)

2. In small bowl, mix cream cheese, granulated sugar, honey and 1 tsp lemon juice with wooden spoon until smooth.

3. Unroll dough on to work surface and separate into 2 large rectangles. Overlap long sides to form 13x7 inch rectangle; firmly press edges and perforations to seal. Spread cream cheese mixture on rectangle. Starting with 1 long side, roll up; press edge to seal. With serrated knife, cut into 12 slices. Place cut sides down on cookie sheet.

4. Bake 15-20 minutes or until golden brown. In small bowl, mix powdered sugar, butter and lemon juice; spread on warm rolls. Cover and refrigerated any remaining rolls.

Overall I would probably give this recipe a 2.5 out of 5. I wasn't happy with the mess, the small size of the buns, or the baked texture. On the plus side they have a nice lemony flavor and don't take a lot of ingredients.