Chocolate Cinnamon Crescents Recipes

CINNAMON GLAZED CHOCOLATE CRESCENT ROLLS

Steps:

• Preheat oven to 375°F. In a small sauté pan add butter and cook on low until it starts to brown. Remove from heat and allow to cool. In a small bowl whisk together the sugar and cinnamon. Set aside.
• On a clean surface unroll dough and separate into 8 triangles. On the wide end of the triangle of dough place one tablespoon of the chocolate chips (See picture above). Starting at wide end, roll dough over chocolate and to the tip of dough. Place on a baking sheet lined with parchment paper or a silicone baking mat. Repeat with remaining crescent dough and chocolate chips.
• Brush each crescent with browned butter and using one hand roll in cinnamon sugar mixture. Put back on baking sheet and curve slightly to make crescent shape. Repeat with remaining and bake for 10 minutes or until golden brown.

CINNAMON CRESCENTS

Steps:

• Combine flour and baking powder in a large bowl; cut in butter until crumbly. Stir in milk and egg. Divide into three portions; shape each portion into a ball., Combine sugar and cinnamon; sprinkle a third over a pastry board or a surface. Roll one ball into a 12-in. circle; cut into 12 wedges. Roll up from wide edge. Repeat with the remaining dough and cinnamon sugar. Place rolls with point side down on a lightly greased baking sheets; form into crescent shapes. Bake at 350° for 16-18 minutes or until lightly browned (do not overbake)., For optional glaze, combine confectioners' sugar, cinnamon and milk until smooth. Drizzle over cooled crescents.

CREAMY CHOCOLATE CRESCENTS

Steps:

• In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add the cornstarch, melted chocolate and vanilla; beat until smooth. Unroll crescent roll dough; separate into triangles., In a small bowl, whisk together eggs, butter and extract. Brush some over dough. Drop rounded teaspoonfuls of chocolate mixture at the wide end of each triangle; roll up from the wide end. Place point side down on greased baking sheets; curve ends slightly. Brush with remaining glaze. , Bake at 350° for 10-15 minutes or until golden. Remove from pans to cool on wire racks. Dust with confectioners' sugar if desired.

CHOCOLATE CRESCENT ROLL

Steps:

• Heat oven to 375ºF.
• In small bowl, combine flour, sugar and cinnamon.
• Cut in 1 tablespoon butter until crumbly; set aside.
• Unroll crescent dough; firmly press perforations to seal.
• Sprinkle with 2/3 cup chocolate chips, nuts and 3/4 of the streusel mixture.
• Starting at long side, roll up the dough; pinch edge to seal.
• Place in greased pan; I use a regular-sized loaf pan.
• Brush with melted butter; sprinkle with remaining streusel.
• Bake at 375°F for 30 to 40 minutes or until deep golden brown.
• Cool 10 minutes.
• While cooling, melt remaining 1/3 cup chocolate chips, and spread or drizzle on top of crescent roll.
• Serve warm.

CHOCOLATE CHIP CINNAMON CRESCENTS

Steps:

• Unroll crescent rolls on ungreased cookie sheet to make 8 triangles.
• Spread cream cheese on triangles.
• Lightly sprinkle cinnamon and 1 tablespoon chocolate chips onto each triangle.
• Roll into crescent shape as directed on package.
• Bake at 375F until golden brown (10-12 minutes).
• Dust with powdered sugar and serve warm.