Chocolate Cinnamon Crescents Recipe

4.5 2 3
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Chocolate Cinnamon Crescents Recipe

Read Reviews
4.5 2 3
Publisher Photo
I dress up ordinary crescent with cinnamon and chocolate to create mouthwatering breakfast rolls. A little glaze ans sprinkling of nuts tops them nicely.—Denise Hayward, Ames, Iowa
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup sugar
  • 3 tablespoons baking cocoa
  • 1-1/2 teaspoons ground cinnamon
  • 2 tablespoons butter, softened, divided
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/2 cup chopped pistachios, pecans or almonds
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 3 to 4 teaspoons milk
  • Finely chopped pistachios, pecans or almonds

Directions

In a small bowl, combine the sugar, cocoa and cinnamon. Add 1 tablespoon butter; mix well. Separate crescent dough into 16 triangles. Melt remaining butter; brush over dough. Sprinkle cocoa mixture and nuts over each triangle; roll up. Place on ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks.
For glaze, in a bowl, combine confectioners' sugar and milk; drizzle over rolls. Sprinkle with nuts. Yield: 16 rolls.
Originally published as Chocolate Cinnamon Crescents in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p162

Nutritional Facts

1 each: 122 calories, 6g fat (2g saturated fat), 4mg cholesterol, 143mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 2g protein.

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  • 1/4 cup sugar
  • 3 tablespoons baking cocoa
  • 1-1/2 teaspoons ground cinnamon
  • 2 tablespoons butter, softened, divided
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/2 cup chopped pistachios, pecans or almonds
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 3 to 4 teaspoons milk
  • Finely chopped pistachios, pecans or almonds
  1. In a small bowl, combine the sugar, cocoa and cinnamon. Add 1 tablespoon butter; mix well. Separate crescent dough into 16 triangles. Melt remaining butter; brush over dough. Sprinkle cocoa mixture and nuts over each triangle; roll up. Place on ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks.
  2. For glaze, in a bowl, combine confectioners' sugar and milk; drizzle over rolls. Sprinkle with nuts. Yield: 16 rolls.
Originally published as Chocolate Cinnamon Crescents in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p162

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Reviews forChocolate Cinnamon Crescents

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MY REVIEW
dearcat User ID: 6184742 47629
Reviewed Apr. 14, 2013

"I have been looking for a chocolate crescent roll recipe and this is the best. Takes no time at all. I made the glaze with minus the nuts and next time I made a chocolate glaze and drizzled it over them. Both are delicious."

MY REVIEW
andrrea User ID: 3942870 68937
Reviewed Dec. 7, 2009

"Delicious and takes no time to make"

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