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Chocolate Cinnamon Crescents

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 rolls


  • 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


  • 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.
Nutrition 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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