This is a quick and easy recipe for Cinnamon Roll Crescent Ring that takes 30 minutes to make, from start to finish. This ring is filled with a buttery, brown sugar and cinnamon filling, and drizzled with a creamy vanilla glaze. It’s one of the best ways to use Pillsbury crescent rolls!
Since my Cinnamon Roll Crescent Rolls got rave reviews on social media, I decided to use the exact same recipe to make a ring or a wreath; whatever you want to call it.
I’m not a huge fan of plain crescent rolls so whenever I make them I always think of a way to jazz them up and if you feel the same, you’re going to love this cinnamon roll crescent wreath recipe!
Crescent rings are nothing new but this has definitely got to be one of the prettiest I’ve ever seen.
I almost didn’t want to eat it. Almost.
It is so beautiful and pleasant to look at, and smells amazing too. Don’t even bother putting a centerpiece on your table, just use this.
Cinnamon Roll Twist Wreath
My original idea was to make a braid but then I thought as pretty as that may be, it’s more work and takes longer too. So I went with a twist instead.
I still can’t believe that this is made with a can of refrigerated crescent roll dough. It’s too good.
How to make Cinnamon Roll Crescent Ring
Now let’s talk about the recipe and go through the step-by-step process.
First, (after preheating the oven) you’ll need to line a baking sheet with parchment paper or foil. If you’re using foil please note that the bottom of the ring may crisp quicker and/or be darker.
Do not place the wreath directly on the bare baking sheet because it will most likely stick. You don’t want that! You have been warned.
The filling is very simple and easy to make and it takes approximately 1 minute and 30 seconds to put together. It consists of 3 ingredients; butter, brown sugar, and ground cinnamon.
Very basic but oh-so-good, just like cinnamon roll filling.
After mixing, it won’t look like much and that’s because it’s not. But listen when I tell you, it’s the perfect amount. Add any more and it just leaks right out the dough, so stick to the recipe!
Let’s move on to the dough.
It’s best to leave the dough in the fridge until after you’re done making the filling. You do this because the cold dough is much easier to work with and this type of dough gets warm really quickly.
After unwrapping, you’re going to place the dough onto the baking sheet, then unroll and pinch the seams together. Since we’re not going to be making crescent rolls, those little perforations that separate the dough into 8 triangles need to be closed to prevent the filling from leaking out.
Next, you spread the filling evenly on top and roll tightly into a log.
How to Twist the dough
Cut the log lengthwise (horizontally) into 2 strips.
It’s not shown in the picture here but after cutting, turn the cut sides to face upwards. This will ensure that the filling stays put and also to display those beautiful layers!
Press one set of ends together then being twisting the 2 strips of dough together the same way you would twist together 2 strands of rope.
I decided to twist from left to right, but do whatever you’re comfortable with.
The reason why you press one set of ends together is so that the dough is less likely to unravel or move around while you’re twisting. It just makes it easier.
After it’s all twisted up you bring both ends together to create a circular shape and press to seal so that it stays in place, then bake.
How to know when the Crescent Ring is done
You’ll know it’s done when it’s golden brown on the outside and mostly firm to the touch. If the inside is jiggly or really soft, it’s under baked.
Also, when it’s done you’ll smell it. I don’t quite know how else to put it. You just begin to smell the aroma of freshly baked bread and cinnamon.
After the wreath cools on the baking sheet for 10 minutes, drizzle it with glaze while it’s still warm.
If you have cream on hand use it! It makes the icing much more creamy and delicious.
For something so beautiful, it sure is easy to make and it tastes a lot like cinnamon rolls! Soft, sweet, and perfectly spiced.
And it’s perfect for breakfast or dessert! Or midday snack, or brunch, or at 3 o’clock in the morning; pretty much any time of the day.
You only need 1 can of crescent roll dough for this recipe which only has 8 servings so it really isn’t much. You blink twice and it’s gone. If you’re serving more than 3 – 4 people I highly recommend doubling the recipe.
This is something to make with crescent rolls that will definitely impress people. They’ll think it took you forever to make just based on the way it looks.
This is a great crescent roll recipe idea that is simple and easy yet looks anything but!
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Cinnamon Roll Crescent Ring
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Ingredients
- 2 tablespoons butter, softened
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 can (8 ounces) refrigerated crescent roll dough
- 1/3 cup powdered sugar
- 1 tablespoon cream or milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or foil and set aside.
Make the filling:
- In a small bowl, mix together the butter, brown sugar, and cinnamon until smooth. Set aside.
Assemble:
- Unwrap the crescent roll dough and place it on the baking sheet, then unroll and pinch the seams closed.
- Spread the filling evenly on top, then starting from the long side, roll tightly into a log.
- Cut lengthwise (horizontally) into 2 strips. Turn the cut sides facing up.
- Press one set of ends together then begin twisting. Twist the strips together the same way you would twist together 2 strands of rope.
- Bring both ends together to create a circular shape, and then press to seal.
- Bake for 15 – 18 minutes until golden and fully baked all the way through. Cool on the baking sheet 10 minutes.
While ring is cooling make the glaze:
- In a small bowl, combine powdered sugar, cream/milk, and vanilla extract.
- Drizzle over the ring then slice when ready to serve. Best served warm.
Notes
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2 comments
These were so delicious! OMG! my new way to bake crescent rolls!
Yay! So happy to hear that, Michelle. I felt the exact same way the first time I made this.