Crescent Danish Wreath

This cherry and cream cheese filled crescent danish wreath is an easy Christmas morning breakfast. It’s topped with a sweet almond-infused icing that complements the flavors of this danish so well.

Why this recipe works

Cherry pie filling, crescent rolls, cream cheese, and a sweet almond drizzle come together to make this beautiful crescent danish wreath. We’re basically switching the shape of our candy cane danish here to make another festive shaped breakfast treat for the holidays, and we can’t get enough of it!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FILLING – This crescent danish wreath has equal parts cherry and cream cheese filling. You can use a smaller portion of the cream cheese filling if you’d like a smaller ratio. Feel free to substitute the cherry pie filling with your preferred pie filling like strawberry, raspberry, or blueberry.

ICING – Milk can be substituted for the heavy cream in the icing. If using milk, add less than the recipe calls for as the icing will be thinner. Slowly add and mix until you reach the desired consistency. You do not have to add the almond extract to the icing if you don’t want to, simply substitute it with vanilla extract.

How to Make a Crescent Danish Wreath

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 375°F. Grease or line a large pizza pan with parchment paper.
2. In a medium mixing bowl, beat together cream cheese, sugar, egg, and flour until smooth and fluffy.
3. Remove crescent rolls from packaging and separate into pre-cut triangles. With the wide side of each triangle toward the center of the pan, overlap crescent rolls to form a circle – it will look like a large sunshine with an empty circle in the middle.
4. Use your fingers to press together the triangles where they overlap to form a smooth base.
5. Drop cherry pie filling by the spoonful around the base of the wreath.
6. Scoop the cream cheese mixture over the cherry pie filling.
7. Wrap the pointed end of each crescent roll over the fillings and back toward the center of the wreath, tucking the end beneath the ring and pinching the dough together.
8. Bake for 20-25 minutes, until the crescent rolls are a deep golden brown.
9. Cool completely.
10. When wreath is cooled, whisk together powdered sugar, almond extract, and cream. Whisk until smooth and a good consistency for drizzling. Add more cream as needed to achieve desired consistency.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Though we made this crescent danish wreath with Christmas in mind, it can certainly be made year-round alongside a cup of coffee or tea. Swap out the flavors to your liking by replacing the cherry pie filling with blueberry, blackberry, strawberry, or raspberry – but definitely don’t forget the icing! Enjoy it warm from the oven with a bowl of cherry pie filling in the center (or extra icing) for dipping.

More Breakfast Recipes

• French Toast Casserole
• Blueberry Breakfast Cake
• Sheet Pan Breakfast Pizza
• Cranberry Cream Cheese Pastries
• Breakfast Casserole with Ham and Cheese
• Bread Pudding

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Crescent Danish Wreath

Cherry pie filling, crescent rolls, cream cheese, and a sweet almond drizzle come together to make this beautiful crescent danish wreath.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Breakfast

Cuisine: American

Servings: 16 servings

40 minutes mins

Calories: 279

Author: Amanda Davis

Ingredients

• ▢ 16 oz crescent rolls 2 8 oz cans, 8 count each
• ▢ 21 oz cherry pie filling
• ▢ 8 oz cream cheese softened
• ▢ 1 cup granulated sugar
• ▢ 1 large egg room temperature
• ▢ ¼ cup all purpose flour

Icing

• ▢ ¾ cup powdered sugar
• ▢ ½ tsp almond extract or vanilla extract
• ▢ 2 Tbsp heavy cream 2-3 Tbsp

Things You’ll Need

• ▢
  Hand mixer

Before You Begin

• You can use a smaller portion of the cream cheese filling if you want a smaller ratio. As written, this recipe yields a danish with approximately equal parts cherry and cream cheese filling.
• Milk can be substituted for the cream in the icing – use less as the icing will be thinner.
• It’s important to cool the wreath completely before icing or the icing will just run off the pan completely.
• I used a cast iron pizza pan. A lightweight pizza pan may cook the wreath a bit more quickly. Cooking until the top is a deep golden brown helps to ensure that the bottom layer of dough is cooked through as well.
• Top with toasted, sliced almonds for extra flavor and a bit of crunch.

Instructions

• Preheat oven to 375°F. Grease or line a large pizza pan with parchment paper.
• In a medium mixing bowl, beat together cream cheese, sugar, egg, and flour until smooth and fluffy.
• Remove crescent rolls from packaging and separate into pre-cut triangles. With the wide side of each triangle toward the center of the pan, overlap crescent rolls to form a circle – it will look like a large sunshine with an empty circle in the middle.
• Use your fingers to press together the triangles where they overlap to form a smooth base.
• Drop cherry pie filling by the spoonful around the base of the wreath.
• Scoop the cream cheese mixture over the cherry pie filling.
• Wrap the pointed end of each crescent roll over the fillings and back toward the center of the wreath, tucking the end beneath the ring and pinching the dough together.
• Bake for 20-25 minutes, until the crescent rolls are a deep golden brown.
• Cool completely.
• When the wreath is cooled, whisk together powdered sugar, almond extract, and heavy cream. Whisk until smooth and a good consistency for drizzling. Add more cream as needed to achieve desired consistency.

Nutrition

Serving: 1serving | Calories: 279cal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 280mg | Potassium: 67mg | Fiber: 1g | Sugar: 21g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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