Holiday baking can be simple! This cinnamon cream cheese–filled Crescent Roll Wreath is an easy, crowd-pleasing recipe perfect for holiday mornings or a cozy weekend brunch. Only about 15 minutes prep.
This recipe was originally published November 2018 and updated November 2024 with new photos and step-by-step images.
This Cinnamon Cream Cheese Stuffed Crescent Roll Wreath began as a Christmas morning tradition and quickly became a favorite for weekend breakfasts. It’s festive, simple to assemble, and offers a cinnamon cheesecake-style filling tucked inside flaky crescent dough.
Why you’ll love this crescent roll wreath
- It’s festive and makes a beautiful centerpiece since it’s shaped like a wreath.
- The recipe is quick and easy, perfect when you want a homemade treat without fuss.
- The crescent pastry envelopes a cinnamon cream cheese filling for a rich, comforting flavor.
Serve it simply with a drizzle of icing or add a decorative element in the center for the holidays. Either way, it’s a fun recipe for making memories with family and friends.
Recipe ingredients
- Crescent roll dough: Use pre-cut crescent triangles. I typically buy two cans but often only need about 1½ cans depending on overlap—adjust to fit your pan.
- Cream cheese: Full-fat and softened for the best texture and flavor.
How to make this recipe
- Beat the filling: In a bowl, use an electric mixer to beat softened cream cheese with cinnamon, granulated sugar, powdered sugar, and vanilla until smooth. Preheat the oven (see recipe card for exact temperature).
- Prepare the pan: Lightly grease a round pizza pan or baking sheet, or line it with parchment. Open crescent dough and place the first crescent near the outer edge; folding it in half can help center the wreath and prevent excess overhang.
- Form the circle: Lay each crescent triangle overlapping the previous one so they form a ring. Aim for about an inch of overlap so the pieces seal together.
- Create a single-layer center: Press the dough gently so the middle becomes one thin layer of dough—about 1/4 inch thick for more even baking.
- Fill the crescents: Spoon the cinnamon cream cheese mixture into the wide end of each crescent around the circle and spread it slightly toward the center.
- Fold and seal: Fold the pointed ends over the filling and press to crimp, enclosing the cream cheese layer.
- Top and bake: Sprinkle the ring with a cinnamon-sugar mixture and bake until golden brown, about 15–17 minutes depending on your oven.
- Cool and glaze: Let the wreath cool for a few minutes. Whisk powdered sugar with 1–2 tablespoons milk to make a drizzle (adjust thickness as desired), then drizzle over the warm wreath. Optionally add chopped pecans.
Recipe tips
- Use regular crescent rolls if possible: The thinner “original” crescents bake more evenly than the thicker Grands, especially on the bottom layer.
- Make ahead: You can assemble the wreath up to 24 hours in advance and bake just before serving—keep it covered in the refrigerator.
- Customize the filling: Omit the cinnamon for a plain cream cheese filling if you prefer.
- For a festive presentation, place a decorative element like fake holly in the center (do not use edible holly unless it’s food-safe).
What to serve with this recipe
This Crescent Wreath pairs well with classic breakfast items: scrambled eggs, breakfast meats, casseroles, or a simple fruit salad. It also complements savory bakes like a vegetable frittata or a sausage-and-egg casserole for a complete brunch spread.
Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. Rewarm slices briefly in the oven or microwave before serving, or let them come to room temperature for 10–15 minutes.
To freeze, cool completely and place slices in a freezer-safe container with parchment between layers. Freeze up to 3 months; thaw in the refrigerator before reheating.
Try these other festive recipes
- Christmas Golden Oreo Truffles
- Cinnamon Roll Baked French Toast
- One-Dish Apple Dump Cake
- Pumpkin Spice Molasses Cookies
- Cream Cheese Snowball Cookies
- Super Simple Pop Tarts
Cinnamon Crescent Roll Cheesecake Stuffed Wreath
Ingredients
- 2 crescent roll packages (8 oz.)
- 1 8 oz. block cream cheese, softened
- 1/4 c granulated sugar
- 1/2 c powdered sugar
- 1 tsp vanilla
- 2 tsp cinnamon
- Extra cinnamon and sugar for topping
For drizzle
- 1/2 c powdered sugar
- 1-2 T milk
Instructions
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Preheat oven to 350°F.
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In a small bowl, beat cream cheese, cinnamon, vanilla, granulated sugar, and powdered sugar until smooth. Set aside.
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Lightly grease a pizza pan or round cookie sheet. Fold one crescent in half and place it near the outer edge to help center the wreath, then open it up.
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Lay the next crescent overlapping slightly and press to connect. Continue until you have a complete circle of connected crescents.
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Add a spoonful of the cheesecake mixture to each crescent just above where they connect and spread it slightly toward the center.
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Fold each crescent over the filling, crimping the dough in the center. Sprinkle with cinnamon and sugar.
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Bake 15–17 minutes, or until golden brown.
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Allow to cool briefly, whisk together drizzle ingredients (powdered sugar and milk) and drizzle over the wreath. Add chopped pecans if desired. Serve warm.
Notes
- I prefer regular crescent rolls over Grands. Regular crescents bake more evenly; Grands are thicker and can be trickier on the bottom layer.
- Make ahead: Assemble up to 24 hours in advance and refrigerate, then bake before serving.
- Variation: Omit the cinnamon in the filling for a plain cream cheese filling.
- For a holiday touch, add a decorative (non-edible) ornament such as fake holly to the center when serving.
Nutrition
Nutrition information is an estimate and should be used as an approximation.