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Holiday baking CAN be easy! This cinnamon cream cheese filled Crescent Roll Wreath is the recipe you need for a quick, easy treat everyone will love. Perfect for the holiday season or a cozy weekend brunch with the ones you love. Only 15 minutes of prep!
This recipe was originally published November 2018 and updated November 2024 to include new photos and step by step photos.
This Cinnamon Cream Cheese 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 and crescent roll wreaths never disappoint!. Just don’t forget that special foods like this have a place outside the holidays too!
Why You Will Love This Crescent Roll Wreath:
- It feels so fun and festive since it is technically a wreath shape.
- The recipe is SOOO simple to whip up–makes me feel like quite the baker!
- 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.
Try these other favorite holiday breakfast recipes: Buttermilk Cinnamon Rolls, Cinnamon Roll Baked French Toast, Puff Pastry Quiche.
Recipe Ingredients:
- crescent roll dough: use the pre-made already cut into crescent triangles. I buy 2 cans of dough but don’t always use both packages entirely. It sort of depends on how much I overlap the dough. 1 1/2 is typically about spot on.
- cream cheese: full fat is ideal for best texture and flavor. Make sure it is softened.
How to make this recipe:
- Use an electric mixer to beat the softened cream cheese, cinnamon, white sugar and powdered sugar together in a small bowl until smooth and creamy. You want to heat oven up at this point too! See recipe card below for exact measurement and temperature.
- Spray a round pizza or baking sheet with oil. You can line the pan with parchment paper if preferred. 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 of cookie sheet. 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.
- 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.
- Continue to form the crescents into a circle, adjusting as needed so that they are evenly distributed.
- Work until you have a full circle. If you have leftover crescents that won’t fit, you can bake those up separately!
- 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.
- Spoon the cinnamon cheesecake filling in the wide part of the dough. Continue until spoonfuls go fully around the circle.
- Spread the cheesecake filling evenly outward.
- Begin to fold the crescents over and crimp the dough in the center to close the cheesecake layer in.
- Continue to fold the crescents over and crimp in the center. Sprinkle with cinnamon and sugar and bake until golden brown.
- Allow to cool for about 5 minutes and whisk together the icing ingredients and adjust thickness to your preference and drizzle the icing over top. Serve warm and enjoy!
Recipe Tips
- I prefer the regular crescent rolls over the Grands! however, you can use either. The regular typically say “original crescent rolls” on the package. 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 or cream cheese 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.
Storage
Store leftovers in an airtight container in the refrigerator for about 4-5 days. Either warm the crescent ring pieces up before serving, or let them sit out for about 10-15 minutes to come closer to room temperature.
You can easily freeze pieces of this crescent roll wreath as well. Allow it to cool completely before transferring slices to a freezer safe container, layering wax paper or parchment between pieces that overlap. Freeze for up to 3 months.
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!)
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Cinnamon Crescent Roll Cheesecake Stuffed Wreath
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Has anyone made with an apple pie filling?
Insanely delicious and so simple! Very excited to take my next batch into work for the ladies!
Well aren’t you just making my day! I imagine you will be the very favorite at work very soon!
We are very confused about this recipe, especially Streep 3, it just doesn’t make sense. Wish you had a video of this recipe.
Hi! Sorry for the confusion. I am working on updating old recipes to be more detailed in how to make it and haven’t gotten to this one yet. The step three should have a pic. I laid the crescent folded to make sure it would fit within the pan ok versus everything going over the edge. I appreciate the feedback. Video is on my list of to dos but with a two year old running through the house it can be difficult! Ha.
This is sooo delish! Made it for my MOPS group and they are going to love it!
Yay! So glad to hear Amber!! Every time I make it I swear it lasts like a whole 5 minutes!
Omg that looks amazing and I need it in my life!
Yay!!! And yes you do, promise!!
Pillsbury crescent rolls always remind me of the holidays and I LOVE what you’ve done here with the wreath and the snickerdoodle cheesecake filling! Can’t wait to try! I’m sending this recipe to my sister-in-law, too, right up her alley!
Yay!! Holidays are not the same without it!
I NEED this at my holiday table. It looks incredible!
Thanks Natalie!
What a fun holiday treat! This was super easy to make and everyone at my friendsgiving loved it!
Oh wow!! Love to hear that!!
I can’t wait to make these this year!!! My family will LOVE this!
Yay! Enjoy!!