Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, combine the chopped pecans with brown sugar and cinnamon. Stir well to coat evenly.
Unroll the refrigerated crescent roll dough onto a clean surface. Press perforations to seal into one large sheet. Cut the dough into 12 equal strips using a sharp knife.
Place the Brie wheel in the center of the parchment-lined baking sheet. Brush the top of the Brie with a little maple syrup and sprinkle half the pecan mixture over it.
Take one dough strip, stretch slightly, place over the Brie edge stretching outward. Press some pecan mixture onto the strip, then fold back toward Brie. Repeat with all strips evenly around to form a wreath.
Drizzle remaining maple syrup over dough strips and sprinkle remaining pecan mixture on top. Brush entire dough surface with beaten egg for a golden finish.
Bake in the oven for 20-25 minutes until dough is puffed and golden, and Brie is melted inside.
Remove from oven and let cool for a few minutes. Garnish with fresh thyme leaves. Serve warm and pull apart to enjoy.
