Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
Cut the brie into thin (approximately 1/4 inch) slices and line it up down the middle of the dough.
Spoon the cranberry sauce over the brie.
Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
Pinch the ends of the dough to keep the filling inside while it bakes.
Bake for 16 to 18 minutes so that the top is golden brown.
Let stand about 10 minutes before cutting in to it. (See notes)
There will be a decent amount of leaking out from the brie and the cranberry sauce during baking, that is normal. You want to make sure that the dough is baked, but the bottom is not burnt. You can test this by lifting up folds in the middle top of the braid and by peaking at the bottom.After removing from the oven and letting the braid stand, move to the serving tray very very carefully. I used two spatulas and a lot of prayer, and I still had a flop, but I was able to reposition things and still make the braid look beautiful.