Add egg yolk and beat until incorporated. With mixer on, add lemon zest and vanilla; mix until smooth and thoroughly combined.
Place 1 heaping tablespoon of filling at center of wide end of each triangle. Starting at the wide end, roll to opposite point; pinch edges to seal.
Keep rolls pointed side down and curve into crescent shape. Place in the freezer for 3. Lightly spray a baking sheet with cooking spray. Remove crescents from freezer and transfer to prepared baking sheet. Brush crescents with egg wash and sprinkle with turbinado sugar.
Bake for 1. 2 minutes, or until puffed up and lightly browned. Remove from oven and transfer to a wire rack to cool. Place powdered sugar in a medium bowl and whisk in lemon juice; whisk until combined. Glaze should be thick, but pourable. Add more sugar or lemon juice, as necessary, to achieve desired consistency. Recipe Notes. Prep Time includes 3.
WW Smart. Points: 2. Lemon Cheesecake Crescent Rolls. Calories 4. 2Calories from Fat 9* Percent Daily Values are based on a 2. SIMILAR RECIPESCRESCENT ROLLS PEAR TART CRANBERRY AND WALNUT PINWHEELS.