Serves 8
45 min
Chocolate Swirled Breakfast Rolls
Recipe GLPRf0384545229a5f
These delightful breakfast rolls feature a tender crescent dough base swirled with cocoa sugar and studded with mini chocolate chips. Baked until golden brown, they're perfect for a sweet morning treat that's ready in under an hour.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1-2 tablespoons butter, melted
1 can crescent dough (8-ounce)
2 tablespoons sugar
1-2 teaspoons unsweetened cocoa powder
1-2 tablespoons mini chocolate chips
Directions
Unroll the crescent dough onto a large cutting board. If using individual crescent rolls, press the seams together gently to form one continuous sheet of dough.
Brush the entire surface of the dough with the melted butter, making sure to coat all areas from edge to edge.
In a small bowl, whisk together the sugar and cocoa powder until well combined.
Sprinkle the cocoa sugar mixture evenly over the buttered dough, leaving approximately 1 inch of the dough uncovered along one of the long sides.
Scatter the mini chocolate chips over the sugared dough. Beginning from the opposite long side (the side without the 1-inch border), tightly roll the dough jelly-roll style. Pinch the final edge firmly against the roll to seal it. Using a sharp knife, cut the rolled dough into 8 equal sections.
Place the rolls cut-side down on a lightly greased baking sheet, spacing them evenly.
Bake in a preheated 375°F oven for 12-15 minutes, until the tops are golden brown.
Remove the rolls from the oven and allow them to cool for 5 minutes before serving warm.
