Cinnamon Crescent Roll Cheesecake Stuffed Wreath

Holiday baking CAN be easy! This Cinnamon Crescent Roll Wreath is the recipe you need for a quick, easy treat everyone will love. Perfect for holiday brunch or a cozy weekend brunch with the ones you love. Only 15 minutes of prep!

Save this recipe!

Enter your email and I’ll send it to you, plus get new recipes from me regularly!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Table of Contents

• What you will need to make this recipe:
• How to make this recipe:
• Notes and Pro-Tips:
• What to serve with this recipe:
• Try these other festive recipes:
• Cinnamon Crescent Roll Cheesecake Stuffed Wreath Recipe

This recipe was originally published November 2018 and updated October 2020 to include new photos and step by step photos.

This Cinnamon Cheesecake Stuffed Crescent Roll Wreath started as our Christmas morning breakfast tradition, but has quickly become a regular weekend rotation in the house.

Special holiday foods make the season all the brighter. Just don’t forget that special foods like this have a place outside the holidays too!

I LOVE this cinnamon crescent roll wreath so much because:

1. It feels so fun and festive since it is technically a wreath shape.
2. The recipe is SOOO simple to whip up–makes me feel like quite the baker!
3. The crescent pastry is stuffed with a cinnamon cheesecake filling–need I say more?

You can really dress this recipe up with some extra holly in the middle of the wreath, or just drizzle the icing and serve. But no doubt, your family will make the best of memories sharing this special treat together.

What you will need to make this recipe:

How to make this recipe:

First things first–whip up the cinnamon cheesecake part. Feel free to snack on a spoonful or three while you are at it. No one will be the wiser.

1. Spray around pizza or cookie sheet with oil. Open up your first package of crescent rolls. Lay one crescent flat, starting somewhat centered, but so that a few inches hang over the edge. I like to fold this one in half as well to make sure it will not hang over the pan once I fold all the crescents.
2. Begin laying each crescent, overlapping on top of each one and turning just slightly so that it will move into a circle. I overlap so that about one inch of the lower crescent is visible.
3. Continue to form the crescents into a circle, adjusting as needed so that they are evenly distributed.
4. Work until you have a full circle. If you have leftover crescents that won’t fit, you can bake those up separately!
5. Once your circle is formed, press the dough so that the center becomes one layer of dough. Try to make it about 1/4 inch thick if possible for best results–if the dough is too thick here, the baking will be uneven.
6. Spoon the cinnamon cheesecake filling evenly in the wide part of the dough.
7. Spread the cheesecake filling evenly outward.
8. Begin to fold the crescents over and crimp the dough in the center to close the cheesecake layer in.

From there, continue to fold the crescents over and crimp in the center. Sprinkle with cinnamon and sugar and bake until golden brown. (steps 9 and 10)

Allow to cool slightly and then drizzle the icing over top. Serve warm and enjoy! (steps 11 and 12)

Notes and Pro-Tips:

• I prefer the regular crescent rolls over the Grands! however, you can use either. With the Grand’s, even baking on the bottom layer is a bit trickier as it is much thicker. If you can use the regular, I highly suggest doing so!
• You can prep this in advance and bake later. I have prepped this Cinnamon Crescent Roll Wreath up to 24 hours in advance and then baked it just before serving.
• You can omit the cinnamon in the cheesecake filling for just a regular cheesecake filling if desired.
• For a festive look, add some fake holly in the middle of the wreath!

What to serve with this recipe:

This Crescent Wreath can pair really with just about any breakfast. Scrambled eggs, breakfast meat, you name it. I love baking up this Sweet Potato Fritatta as well I also love a good breakfast casserole and often make this Sausage Egg Bake or this Sun-Dried Tomato Bake in this recipe and skip making them into sandwiches.

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 (make the sprinkles festive!)

DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

Tap stars to rate!

5 from 12 votes

Cinnamon Crescent Roll Cheesecake Stuffed Wreath

By: Lorie Yarro

Holiday baking CAN be easy! This Snickerdoodle Cheesecake Stuffed Crescent Wreath is the recipe you need for a quick, easy treat everyone will love. Perfect for holiday brunch or a simple dessert to add to the spread.

SaveSaved Pin Print

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 16

Ingredients 

1x2x3x

• ▢ 2 crescent roll packages (8 oz.)
• ▢ 1 8 oz. block of cream cheese, softened
• ▢ 1/4 c 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

Save this recipe!

Enter your email and I’ll send it to you, plus get new recipes from me regularly!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Instructions 

• Preheat oven to 350°F.
  
• In a small bowl, mix together (with a mixer) the cream cheese, cinnamon, vanilla, sugar and powdered sugar. Set aside.
• Lightly grease a pizza pan or round cookie sheet. Take one of the Crescents and gently fold it in half. Lay it on your pan so that it comes close to the outer edge to help center your wreath. Lay it down and open it to unfold.
• Lay the next crescent out flat overlapping a bit more than halfway across and press firmly so the dough connects together. Continue to line up the rest of the crescents until you have a complete circle.
• Add a spoonful of the cheesecake mixture to each crescent, placing it right above where the crescents connect. Spread the mixture slightly outward toward the crescent intersects. (see photos above)
• Fold over each crescent and sprinkle with cinnamon and sugar.
  
• Bake for 15-17 minutes or until golden brown to your liking.
• Allow to cool and then mix together drizzle ingredients and drizzle your wreath. Add chopped pecans if desired. Enjoy!
  

Notes

• I prefer the regular crescent rolls over the Grands! however, you can use either. With the Grand’s, even baking on the bottom layer is a bit trickier as it is much thicker. If you can use the regular, I highly suggest doing so!
• You can prep this in advance and bake later. I have prepped this Cinnamon Crescent Roll Wreath up to 24 hours in advance and then baked it just before serving.
• You can omit the cinnamon in the cheesecake filling for just a regular cheesecake filling if desired.
• For a festive look, add some fake holly in the middle of the wreath!

Nutrition

Calories: 191kcal, Carbohydrates: 23g, Protein: 2g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 16mg, Sodium: 269mg, Potassium: 20mg, Fiber: 1g, Sugar: 14g, Vitamin A: 190IU, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!