Preheat the oven to 375 degrees and prep a cookie sheet with a piece of parchment paper. Spray some non-stick spray onto the parchment paper for easy transfer when it’s done.

In a medium sized bowl, combine the cream cheese, sugar and lemon pie filling. Mix with a hand mixer on medium speed until well combined and creamy. Set aside.

Unroll your crescent roll dough sheet, if you are using regular crescent rolls then unroll the sheet and seal together all of the perforations.

Evenly spread the filling mixture onto the rolled out sheet of dough. Top the filling with half of your streusel mixture. From the long side, roll up the dough into a log and seal the end. Then, take each end, connect together and seal the ends to create a circle.

Carefully, twist the circle to create a figure eight. Transfer to your prepared cookie sheet, brush with melted butter and top with the remaining streusel.

Bake in the oven for 35 minutes, until golden brown on top. Cool for 20 minutes. While cooling, combine the glaze ingredients and drizzle on top once cooled.

Tip : The bread is delicate like a pastry, gently cut with a perforated knife to prevent squishing.