If you’re anything like me and love when two iconic pastries collide, then you have to try this Chocolate Croissant Cinnamon Rolls Recipe. Imagine the flaky, buttery layers of a croissant infused with the comforting warmth of cinnamon rolls and studded with melty chocolate chips—absolute heaven! I’ve found this recipe turns out incredibly flaky and rich, and it’s surprisingly simple to pull off, making it a perfect weekend treat or brunch showstopper. Stick with me, and I’ll share all my tips and tricks so you’ll nail these every single time.
Why You’ll Love This Recipe
- Easy-To-Follow: Made with store-bought crescent dough to keep things simple and quick.
- Decadent Flavor: Rich cocoa butter combined with cinnamon sugar and chocolate chips for ultimate indulgence.
- Perfect Texture: Flaky layers meet gooey centers, thanks to rolling and baking in a muffin pan.
- Great for Any Occasion: Whether breakfast, brunch, or dessert, these crowd-pleasers always disappear fast.
Ingredients You’ll Need
The ingredients for this Chocolate Croissant Cinnamon Rolls Recipe are surprisingly straightforward but come together beautifully. Using Pillsbury crescent rolls makes it super convenient while still delivering buttery, flaky layers. The addition of cocoa and cinnamon sugar creates that signature flavor punch you want from a cruffin.
- Crescent Rolls: I always grab Pillsbury for their consistent texture and buttery taste.
- Butter: Softened butter is key here for mixing with cocoa—it spreads easily and melds flavors.
- Cocoa Powder: Use good quality unsweetened cocoa for a deep chocolate flavor.
- Brown Sugar: I prefer packed light brown sugar for that sweet molasses undertone.
- Cinnamon: Fresh ground if possible—it really makes a difference!
- Mini Chocolate Chips: Tiny chips melt perfectly inside without overpowering the dough.
- Powdered Sugar: For the frosting, creating a smooth and sweet glaze.
- Vanilla Extract: Adds warmth and depth to the frosting.
- Milk or Cream: Adjusts frosting consistency—use cream for a richer glaze.
Variations
I love personalizing this Chocolate Croissant Cinnamon Rolls Recipe depending on the mood or occasion. Feel free to swap, add, or omit ingredients to make it your own! Experimenting with fillings or toppings can turn this into a customized delight.
- Nutty Twist: Adding chopped toasted pecans or walnuts inside the rolls gives a lovely crunch and flavor contrast. My family goes crazy for this version during the holidays.
- Fruit Boost: Spread a thin layer of raspberry jam or sprinkle dried cranberries before rolling—fruity notes balance the chocolate beautifully.
- Dairy-Free: Swap butter with coconut oil and use a non-dairy milk for frosting to make it vegan-friendly. I’ve done this successfully and still got a moist, flaky result.
- Stronger Chocolate Flavor: Use bittersweet or dark chocolate chips instead of semi-sweet for a more intense cocoa kick.
How to Make Chocolate Croissant Cinnamon Rolls Recipe
Step 1: Prep Your Workstation and Ingredients
Start by preheating your oven to 350°F and greasing a nonstick muffin tin with spray. It might seem simple, but prepping your pan now prevents any sticky mishaps. While it’s heating, mix the softened butter and cocoa powder in a small bowl until smooth—this rich chocolate butter is the flavor foundation of your cruffins!
Step 2: Mix Your Cinnamon Sugar and Chocolate Chips
In a separate bowl, stir together the brown sugar, cinnamon, and mini chocolate chips. This combo is the magic that brings that classic cinnamon roll vibe with an extra chocolatey surprise. Having this ready keeps the assembly process smooth.
Step 3: Roll Out and Layer the Dough
Unroll one can of crescent dough onto a lightly floured surface or silicone mat. Make sure to pinch the perforations so your dough stays in one sheet—that way your layers stay intact. Spread about a third of the chocolate butter mixture evenly over the dough. Then sprinkle a third of the cinnamon sugar and chocolate chip mix on top. This layering is crucial for getting that gooey, flavorful bite.
Step 4: Shape Your Cruffins
Roll up the dough from the long edge to create a log. Cut this log in half crosswise, then cut each piece in half lengthwise. Wrap each small strip around your finger, with the cut side facing up, and place it into the muffin pan. This rolling method creates those signature swirls and flaky layers. Repeat for all cans of dough.
Step 5: Bake to Golden Perfection
Bake your cruffins for 18 to 20 minutes until they turn a gorgeous golden brown. You’ll want them crisp on the outside but still tender inside. It’s the smell during baking that will make your mouth water—trust me on this.
Step 6: Make the Frosting and Serve Warm
While the cruffins bake, stir together powdered sugar, melted butter, vanilla, and start with 1-2 tablespoons of milk or cream for the frosting. Add more milk little by little until you get your perfect consistency—thick enough to coat but thin enough to drizzle. Spoon this over the warm cruffins right out of the oven, and if you want, sprinkle a few more mini chips on top for added chocolaty goodness. Serve immediately—they’re best enjoyed warm!
Pro Tips for Making Chocolate Croissant Cinnamon Rolls Recipe
- Keep Dough Cold: I always keep the crescent roll dough refrigerated until just before rolling; it makes handling much easier.
- Pinch Those Perforations: Sealing up the pre-cut crescent roll seams prevents gaps and keeps the dough from unraveling during baking.
- Use a Sharp Knife: When cutting logs into portions, a sharp knife prevents tearing and ensures cleaner swirls.
- Don’t Skip the Muffin Tin: Baking in a muffin tin gives your cruffins their signature shape and helps them cook evenly.
How to Serve Chocolate Croissant Cinnamon Rolls Recipe
Garnishes
I love to keep it simple with just the vanilla glaze and a few extra mini chocolate chips sprinkled on top—it adds a fancy touch without overpowering the buttery dough. Sometimes I add a light dusting of powdered sugar for an elegant finish, especially when serving brunch guests.
Side Dishes
These chocolate croissant cinnamon rolls steal the show but pair beautifully with a strong coffee or a latte. Fresh fruit like berries or a citrus salad cuts through the richness nicely. For a heartier brunch, serve alongside scrambled eggs or a simple frittata to balance sweet and savory.
Creative Ways to Present
For special occasions, I like to arrange the cruffins in a circular pattern on a nice platter, drizzle a little chocolate sauce, and sprinkle edible gold dust or chopped nuts on top. It instantly elevates this humble treat into a show-stopping centerpiece that impresses family and friends.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container at room temperature for up to two days. You’ll notice they’re best eaten fresh but still delightfully soft for a day or two afterward. Just keep them covered well to avoid drying out.
Freezing
Freezing works great if you want to prep ahead. After baking and cooling, I wrap each cruffin tightly in plastic wrap, then place them in a freezer bag. They keep well for up to 3 months. When you’re ready, thaw overnight in the fridge.
Reheating
Reheat cruffins gently in a 325°F oven for about 8 to 10 minutes or until warmed through and slightly crisp on the outside. Avoid microwaving as it can make them soggy. If you want to refresh the glaze, prepare a small batch and drizzle after warming.
FAQs
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Can I use homemade croissant dough instead of crescent rolls?
Absolutely! If you have the time and skill to make your own croissant dough, it will elevate the recipe even more with authentic flaky layers. Just follow the same layering and rolling steps. Keep in mind homemade dough may require longer chilling and slightly longer bake times.
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How do I prevent the rolls from unraveling while baking?
Pinching the crescent dough seams shut before adding filling is key. Also, rolling the dough tightly and placing the cut side up in the muffin tin helps the shape hold during baking.
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Can I prepare these the night before?
Yes! You can assemble the cruffins, cover the pan tightly with plastic wrap, and refrigerate overnight. The next morning, bake them fresh. This is a great time-saving tip for busy mornings.
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What’s the best way to store leftover frosting?
Keep leftover frosting in an airtight container in the fridge for up to one week. Before using again, let it come to room temperature and whisk to smooth it out.
Final Thoughts
This Chocolate Croissant Cinnamon Rolls Recipe is truly one of my all-time favorite ways to indulge those cinnamon roll cravings with a chocolatey twist and flaky croissant texture. I remember the first time I made these and how impressed everyone was—even folks who confess they’re not usually cinnamon roll fans. Honestly, once you try them, you’ll understand why they’re such a hit. Give them a whirl, and I promise you’ll have a delicious new staple to add to your baking repertoire!
Print
Chocolate Croissant Cinnamon Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cruffins
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Description
Decadent and buttery Chocolate Croissant Cinnamon Rolls, also known as Cruffins, combine flaky crescent roll dough with a rich cocoa butter mixture, cinnamon sugar, and mini chocolate chips, baked to golden perfection and topped with a smooth vanilla glaze.
Ingredients
For the Cruffins
- 3 cans Pillsbury crescent rolls
- 1 stick butter, softened (about 8 tablespoons)
- 2 tablespoons cocoa powder
- ¾ cup brown sugar, packed
- 1 tablespoon cinnamon
- ½ cup mini chocolate chips
For the Frosting
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and spray a nonstick muffin pan with cooking spray to prevent sticking.
- Make Cocoa Butter Mixture: In a bowl, thoroughly stir together the softened butter and cocoa powder until fully combined into a smooth spread.
- Combine Sugar Mixture: In a separate bowl, mix the brown sugar, cinnamon, and mini chocolate chips to evenly distribute flavors.
- Roll out Crescent Dough: Carefully unroll one can of crescent dough onto a silicone mat, cutting board, or lightly floured surface, pressing the perforations together to create a solid sheet.
- Spread Butter Mixture: Evenly spread about one-third of the cocoa butter mixture (roughly 2 ½ tablespoons) over the entire sheet of dough.
- Add Cinnamon Sugar: Sprinkle about one-third of the brown sugar cinnamon and chocolate chip mixture (approximately ½ cup loosely packed) evenly over the buttered dough.
- Roll and Cut Dough: Starting from the long edge, roll the dough into a log shape. Cut the log in half crosswise to create two shorter logs, then cut each log in half lengthwise, yielding four strips.
- Form Cruffins: Wrap each strip around your finger with the cut sides facing up and place each formed roll into the prepared muffin pan.
- Bake: Bake the cruffins in the preheated oven for 18-20 minutes or until golden brown and cooked through.
- Make Frosting: While the cruffins bake, stir together powdered sugar, melted butter, vanilla extract, and 1 to 2 tablespoons milk. Add milk gradually to reach your desired glazing consistency.
- Glaze and Serve: Once baked, spoon the frosting over the warm cruffins and optionally sprinkle additional mini chocolate chips on top. Serve warm for the best flavor and texture.
Notes
- Keep crescent roll dough chilled until ready to use to maintain its structure and flakiness.
- Use a sharp knife for clean cuts when dividing the dough to prevent tearing.
- Adjust frosting thickness by adding milk slowly to control glaze consistency to your liking.
- Serve cruffins warm to enhance the gooey chocolate and soft texture.
Nutrition
- Serving Size: 1 cruffin
- Calories: 250
- Sugar: 16g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
