Apple Cinnamon Roll Wreath Recipe

Create this delightful Cinnamon Roll Wreath with apples for a sweet, festive breakfast or holiday brunch. It comes together quickly using canned crescent roll dough, and when finished with cream cheese frosting, cranberries and mint leaves it makes a beautiful centerpiece for any celebration.

The holiday season calls for simple, crowd-pleasing recipes, and this Cinnamon Roll Wreath fits the bill. While it’s perfectly suitable any time of year, topping the finished wreath with bright cranberries and fresh mint gives it a festive, holiday-ready look. Using store-bought canned crescent roll dough keeps the prep time short so you can serve a warm, aromatic treat in under an hour.

This version features thin apple slices tucked into the cinnamon-sugar filling for a crisp, tart contrast that pairs beautifully with the sweet dough and creamy frosting. The recipe is straightforward: roll the dough into a tube, slice it lengthwise, braid the two halves and shape them into a wreath. A small oven-safe ramekin placed in the center during baking helps hold the round shape.

Ingredients

• Crescent roll dough – 2 cans (8 ounces each) of canned crescent roll dough or sheet-style crescent dough. Sheets are easier to work with because there are no perforations to press together.
• Granulated sugar – for the filling.
• Brown sugar – adds depth and moisture to the filling.
• Ground cinnamon – the classic spice for cinnamon rolls.
• Unsalted butter – softened; allow butter and cream cheese to come to room temperature for about 30 minutes before starting.
• Pazazz apples – or substitute Honeycrisp, Pink Lady, or Braeburn. Core and slice thinly.
• Cream cheese – softened for the frosting.
• Milk – to thin the frosting slightly.
• Vanilla extract – for flavor in the frosting.
• Powdered sugar – to sweeten and thicken the cream cheese frosting.
• Optional: Fresh or dried cranberries and fresh mint leaves for decoration.

Instructions

1. Set the softened butter and cream cheese out at least 30 minutes before you begin so they’ll be easy to mix.
2. Preheat the oven to 350°F (175°C).
3. On a large piece of parchment paper, roll out both rectangles of crescent dough so they slightly overlap. Press the seams together to form one large rectangle.
4. In a medium bowl, combine the softened butter with granulated sugar, brown sugar and ground cinnamon. Mix until it forms a spreadable paste.
5. Spread the cinnamon-sugar butter evenly over the entire rectangle of dough.
6. Core and thinly slice one apple. Arrange the apple slices in a single even layer across the cinnamon-sugar filling. Do not overlap the slices—one thin layer is best.
7. Starting at a long edge, roll the dough up tightly around the apples to form a tube.
8. Use a sharp knife to cut the tube lengthwise down the middle, exposing the apple and cinnamon layers.
9. With the cut sides facing up, gently twist the two halves together to create a braid so the layers remain visible.
10. Bring the ends of the braid together to form a wreath. Transfer the wreath on the parchment paper to a rimmed baking sheet. Place a small oven-safe ramekin or bowl in the center to help the wreath hold its shape while baking.
11. Bake for 20–25 minutes, or until the wreath is golden brown and cooked through. Remove from oven and allow to cool slightly before frosting.