Easter Crescent Wreaths

Name: Easter Crescent Wreaths
Prep time: 25 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet; 1 tablespoon butter, melted; 1 teaspoon rainbow nonpareils; 1 1/2 teaspoons granulated sugar; 1 1/2 cups powdered sugar; 3 tablespoons butter, softened; 3/4 teaspoon vanilla; 4 to 5 teaspoons milk; 24 candy-coated chocolate eggs; Additional nonpareils, if desired

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Prep 25 min
Total 1 hr 10 min
Ingredients 10
Servings 8

It doesn’t get cuter (or more delicious) than these easy Easter crescent wreaths. Filled with homemade buttercream frosting and topped with chocolate egg candies, these treats will make kids and grown-ups alike smile on Easter morning.

By Pillsbury Kitchens

Updated February 22, 2019

Make With

Pillsbury Crescents

Ingredients

Wreaths

1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
1 tablespoon butter, melted
1 teaspoon rainbow nonpareils
1 1/2 teaspoons granulated sugar

Frosting

1 1/2 cups powdered sugar
3 tablespoons butter, softened
3/4 teaspoon vanilla
4 to 5 teaspoons milk

Topping

24 candy-coated chocolate eggs
Additional nonpareils, if desired

Steps

1

Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
2

Unroll dough sheet onto cutting board, and reshape into 12x8-inch rectangle. With pizza cutter or sharp knife, starting on short edge, cut dough into 8 (12-inch) strips. Working with one strip at a time, roll slightly into 12-inch rope. Make small loop on one end, creating short tail and long tail of dough. Wrap long tail of dough around loop 2 to 3 times.
3

Wrap short tail of dough around edge of loop, and tuck through center, pinching to secure, creating wreath-shaped roll. Place onto cookie sheet, and gently press dough almost together in center, leaving a small well in center. Repeat for remaining dough. Brush tops of dough rolls with melted butter, and sprinkle with nonpareils and granulated sugar.
4

Bake 9 to 12 minutes or until golden brown and dough is baked through. Remove from cookie sheet; place on cooking rack. Cool completely, about 30 minutes.
5

In small bowl, mix powdered sugar, softened butter, vanilla and 4 teaspoons milk with spoon until mixed well. If necessary, add additional milk to make frosting smooth and spreadable.
6

Spoon 1 heaping tablespoon of frosting into center of each wreath; top with chocolate eggs and additional nonpareils.

For added color, tint the frosting with desired food colors before adding to wreaths.
Jelly beans are a great substitute for candy-coated chocolate eggs.