Preheat your oven to 375 degrees Fahrenheit. Line a large round baking sheet or a pizza stone with parchment paper to ensure the wreath does not stick and to make cleanup much easier.
Unroll the crescent roll dough and separate it into triangles. On your prepared baking sheet, arrange the triangles in a circle with the wide bases overlapping in the center and the points facing outward. The center should look like a sun with a hole about 5 inches wide.
Place a slice of brie cheese on the wide part of each dough triangle closest to the center hole. Spoon about a teaspoon of cranberry sauce over each piece of cheese. Sprinkle the chopped pecans, orange zest, and fresh rosemary evenly over the cranberry and cheese layer.
Bring the pointed end of each dough triangle up and over the filling, tucking the point under the bottom layer of dough in the center to secure it. The filling will peek through the gaps, which is exactly the look you want for a festive wreath. Repeat this all the way around the circle.
Brush the top of the dough with the beaten egg wash to give it a beautiful golden shine. Bake for 15 to 20 minutes, or until the pastry is puffed and golden brown and the cheese is just starting to bubble. Let it cool for 5 minutes before drizzling with honey and serving.
