Holiday Crescent Roll Breakfast Ring
This holiday crescent roll breakfast ring is a sweet breakfast pastry filled with sweetened cinnamon cream cheese and shaped like a wreath. It’s perfect for Christmas morning!
I’ve been dreaming about this amazing breakfast pastry since we made it! When we think about holiday breakfasts, we think buttery, decadent and sweet pastries that make the morning feel extra special. If you’re looking for a savory option try our Sausage and Egg Breakfast Casserole.
This sweet pastry ring is all of those things and it is shaped into a simple crescent wrath that will make any morning celebration special! It’s the perfect way to start your day and get you into the holiday spirit!
Plus, since it uses premade dough so it’s really easy to put together so you can spend less time in your kitchen and more time enjoying the festivities.
You know we love shortcuts, especially if it means we get to sleep in just a little longer. Make sure you give our Ham and Cheese English Muffin Casserole, and Everything Bagel Casserole a try this holiday season. If you have a few people watching their carbs this Low Carb Ham and Cheese Crustless Quiche, and Sausage and Spinach Crustless Quiche are great choices too!
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Ingredients You’ll Need
You don’t need much to make this decadent crescent roll ring. When you are ready to make the recipe, gather these ingredients:
- Crescent sheets– You could also use crescent rolls. If you go with that option, get the 8 roll pack.
- Cream cheese – Leave it sit out for a little bit so it can come up to room temperature. It’s a good time to make your coffee or tea as it warms. For more cream cheese flavor, check out my homemade Lemon Cream Cheese danish which is also great for breakfast!
- Sugars – You’ll need white sugar and powdered sugar.
- Seasonings – All you need is ground cinnamon and vanilla extract.
- Maraschino cherries – Make sure you drain the jar and cut the cherries into quarters.
- Chopped Walnuts – You could use pecans instead or even mix them together.
- Milk – You can use whatever milk you have on hand, I prefer whole milk, but if you have 2% that can work too!
Instructions
Step 1 Prep the oven and tray. Preheat your oven to 375°. As it starts to heat, line a large cookie sheet with parchment paper and spray with non stick spray. This helps keep the ring from sticking to the sheet when baking.
Step 2 Unroll and fill the sheet. Unroll one can of the crescent sheets. If you are using the rolls make sure you pinch the seams together well. This helps prevent leaks.
In a small bowl, mix the cream cheese, white sugar, cinnamon, and 1 teaspoon of vanilla until they are well blended and smooth. Use a spatula to spread half the cream cheese mixture over the crescent sheet. Then sprinkle with half of the maraschino cherries and nuts. Just make sure you save about nine cherry halves to decorate at the end.
Step 3 Roll up the crescent sheet. Starting on the long side, roll up the crescent sheet. Move the roll to the edge of the parchment paper and repeat steps 2 and 3 with the second crescent sheet.
Step 4 Form the ring. Move both rolls to the center of the baking sheet and form a circle. Use a sharp knife to cut two-thirds of the way through the ring at one inch intervals all the way around the circle.
Once you make all the slits, separate the rolls slightly and twist the rolls sideways to show the filling.
Step 5 Bake and cool. Place the ring in the oven and bake for 20 to 30 minutes. Keep an eye on it while it cooks. If it is getting too brown on top, cover with aluminum foil.
Once it has turned a golden brown, remove the baked crescent ring from the oven and gently slide it from the baking sheet to a cooling rack to cool.
Step 6 Make the icing, decorate, and serve. As it cools, combine the powdered sugar and 1 teaspoon of vanilla in a small bowl. Stir in the milk a little at a time until you have a thick, but pourable, icing.
Once the ring has cooled completely, drizzle with icing and decorate with maraschino cherries on top in groups of three. It will look like little holly berries. Serve and enjoy!
Other Ingredients You Can Use
You can make a few substitutions if you want to for the filling. We like the maraschino cherries, but you could use about 1/4 cup of cherry pie filling on each sheet of dough. You could use fresh raspberries, strawberries, or peaches.
If you love chocolate (who doesn’t?) you could use chocolate chips. And if you really want a quick chocolate breakfast, check out my Easy Chocolate Croissant recipe.
Jams and curds work, too. We recommend mild tasting curds, but you can use your favorites. If you like curd breakfast dishes, you should check out this tasty Lemon Cream Cheese Danish.
If you use a fruit that you don’t like with cinnamon, then just omit the cinnamon altogether. And if you prefer, pecans can work in place of the walnuts.
Can I Make It Ahead of Time?
As with a lot of baked goods, this breakfast ring tastes best when you serve it the day you make it. You could make it ahead the day before and serve it for breakfast the next morning if you are going to have a busy day. You can also store leftovers if you couldn’t finish it all in one sitting.
When storing, cover the ring tightly or place in an airtight container. Place the ring in the refrigerator to store overnight.
When you are ready to serve, reheat the crescent ring in the oven at 325 degrees F for 15 to 20 minutes. If reheating leftovers by the slice, you can microwave each slice for about 30 seconds to 1 minute to soften the slice before serving.
Looking for More Easy Breakfast Recipes?
- Make Ahead Egg Nog Casserole
- Overnight French Toast Bake
- Cinnamon Roll French Toast Casserole {Overnight}
- Ham Egg and Cheese Breakfast Sliders
- Breakfast Burrito Casserole
- Sausage, Egg, and Cheese Breakfast Tots
- Homemade Crepes with Nutella® Hazelnut Spread
- Cranberry Orange French Toast
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Holiday Crescent Roll Breakfast Ring
Ingredients
- 2 cans Crescent sheets , you can also use crescent rolls [8 roll package]
- 8 ounces Cream Cheese, room temperature
- ½ cup White sugar
- 2 teaspoons Cinnamon
- 2 teaspoons Vanilla, divided
- 12 ounces Maraschino cherries, drained, cut into 4ths
- ¼ cup Chopped Walnuts, you can also use pecans
- 1 cup Powdered sugar
- 2 – 4 teaspoons Milk
Instructions
- Preheat oven to 375°F.
- Prepare baking sheet by lining it with parchment paper and lightly spray the paper with non stick spray.
- Unroll one can of the crescent sheets. If using the rolls, pinch the seams together well.
- In a small bowl, mix the cream cheese, white sugar, cinnamon and 1 teaspoon of vanilla until well blended and smooth.
- Using a spatula, spread half the cream cheese over the crescent sheet. Sprinkle with half of the maraschino cherries (reserve approximately 9 halves to decorate at the end) and half of the nuts.
- Roll up crescent sheet starting on the long side. Move the roll to the edge of the parchment paper and repeat the steps with the second crescent sheet.
- Move the rolls to the center of the baking sheet and form a circle.
- Using a sharp knife cut two-thirds of the way through at one inch intervals all the way around the circle. This should make approximately 13 thin pieces for each half of the roll (26 slices total)
- Separate the rolls slightly and twist the rolls sideways to show the filling.
- Place in the oven and bake for 20-30 minutes. Cover with aluminum foil if the top is browning too quickly.
- Remove the baked crescent ring from the oven and gently slide it on the parchment paper from the baking sheet to a cooling rack to cool.
- While it cools combine the powdered sugar and 1 teaspoon of vanilla in a small bowl. Add the milk a little at a time, stirring in between each addition, until you have a thick but pourable icing.
- Once cooled completely drizzle with icing and decorate with maraschino cherries on top in groupings of three, like little holly berries.
Nutrition
Hi, looks delicious! How much cream cheese do you use? I don’t see it in the ingredient list…
It’s 8 ounces of cream cheese.