Cinnamon Cheesecake Stuffed Crescent Wreath

Nothing says "holiday magic" quite like the smell of warm cinnamon and baking dough wafting through the house. If you are looking for a show-stopping centerpiece for your next brunch or dessert table that looks incredibly impressive but takes less than 20 minutes of active prep, this Cinnamon Cheesecake Stuffed Crescent Wreath is your new go-to.

By combining the flaky, buttery goodness of crescent rolls with a silky, spiced cheesecake center, you get a treat that tastes like a high-end bakery pastry right in your own kitchen.

The Ultimate Easy Holiday Treat

Whether it’s Christmas morning or a cozy weekend get-together, this wreath is designed for sharing. It’s a "pull-apart" style dessert, meaning guests can easily grab a warm, golden slice. The cinnamon-sugar crust provides a satisfying crunch that perfectly balances the creamy, melted cheesecake inside.

Pro-Tips for the Perfect Wreath:

• Temperature Matters: Ensure your cream cheese is fully softened at room temperature. If it's too cold, you'll end up with tiny lumps in your filling rather than a smooth, velvety texture.
• The "Sun" Technique: When laying out your crescent triangles, don't worry if it looks a bit messy at first. Once you fold the points over and bake it, it transforms into a beautiful, uniform ring.
• Wait to Drizzle: Let the wreath cool for at least 5–10 minutes before adding the icing. If the bread is too hot, the drizzle will melt and run off rather than staying thick and beautiful.

Cinnamon Cheesecake Stuffed Crescent Wreath

Flaky, golden, and packed with a creamy cinnamon-spiced center.

• Prep time: 15 mins
• Cook time: 15-17 mins
• Total time: 32 mins
• Servings: 8–10

Ingredients

For the Wreath:

• 2 cans (8 oz each) refrigerated crescent roll dough
• 1 block (8 oz) cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• Topping: Extra cinnamon and sugar mixture for sprinkling

For the Drizzle:

• 1/2 cup powdered sugar
• 1–2 tbsp milk

Instructions

1. Cream the Filling: In a small bowl, use an electric mixer to beat the softened cream cheese, granulated sugar, powdered sugar, vanilla, and 2 teaspoons of cinnamon. Mix until completely smooth and creamy. Set aside.
2. Prep the Oven: Preheat your oven to 350°F. Lightly grease a large pizza pan or round baking sheet.
3. Assemble the Ring: Open the crescent rolls. Lay the first triangle on the pan with the wide end toward the center and the point facing out. Overlap the next triangle by about halfway. Continue in a circle until you have a "sun" shape. Press down on the inner circle where the dough overlaps to create a seal.
4. Add the Cheesecake: Spoon the cheesecake mixture onto the wide part of the crescent dough (the inner circle). Space the dollops evenly and spread slightly with the back of a spoon.
5. Fold and Bake: Bring the points of the triangles up and over the filling, tucking them under the bottom layer of dough in the center. Sprinkle the top generously with the extra cinnamon-sugar. Bake for 15–17 minutes until golden brown.
6. The Finishing Touch: Whisk the powdered sugar and milk until smooth. Once the wreath has cooled slightly, drizzle the icing over the top and serve warm!