Preheat your oven to 350 degrees.
Line a baking sheet with parchment paper, and set aside.
In a medium sized bowl, cream together your cream cheese, powdered sugar and lemon juice. Mix until well blended. Set aside.
Open your cans of crescent rolls, and separate at the perforated lines that make triangles. Take each triangle one at a time and form a ball using your hands. Then, break that ball into two smaller balls. Using your palms, flatten each ball out into a circle (see below) and then place the flattened dough onto your parchment lined baking sheet. Form the rest of your dough and place on the baking sheet.
Sprinkle each dough circle with a generous amount of cinnamon (I freehanded this by just sprinkling it on top of each dough circle until I was satisfied. If you need an amount, I would suggest about 1/4 of a tsp on each dough circle). Then, top with about a 1/2 tsp – 1 tsp of the cream cheese mixture.
Stretch your dough up and over the mixture to form a ball (start with two sides to form a taco-like shape, then pinch the other two ends together in the middle to close it off). Flip the ball over so that the seams are down (see picture below).
Bake for 12 – 15 minutes, until the tops of the dough are golden brown. Let the dough cool for at least 2-3 minutes until you glaze them.
Mix together your powdered sugar and milk to create your glaze.
Dip each dough ball into your glaze mixture, followed by dipping each into your sprinkle topping.
