Nothing’s more exhilarating than the smell of cinnamon rolls baking in the oven… except the smell of CHOCOLATE cinnamon rolls baking in the oven. This recipe is a perfect example of how adding chocolate makes everything better.
2-8oz package premade croissant dough
4 tbsp butter, softened
1/3 cup brown sugar
1 tsp ground cinnamon
1-2.7oz package Cinnamon Chocolate Mexicano Disc, roughly chopped
1 tbsp milk
½ tsp vanilla extract
½ cup powdered sugar
Preheat the oven to 350°F. Grease a small (~7.5”x5.5”) casserole dish with butter and set aside. In a small bowl, combine sugar, cinnamon, and chocolate.
Pop the crescent roll dough canister and carefully unravel the dough into a long rectangular shape, careful not to tear the perforated markings. Pinch along the perforations to prevent splitting while baking. Using a rolling pin, roll the dough out until it is about 1/4” thick, being sure to seal and level out any pinched seams.
Using an offset spatula or butter knife, spread half of the softened butter on dough in one even layer. Sprinkle sugar mixture on top and pat it down to adhere to the butter. Starting from the edge closest to you, roll the dough up into a tight log. Slice it into eight even pieces, about 1/2” thick. Transfer the dough pieces into the greased baking dish, cut side up. Bake rolls for 20 to 25 minutes, or until dough begins to turn golden brown on top.
In a small bowl, whip together the other half of the butter, milk and vanilla. Add powdered sugar in 2 batches and continue to mix until fully incorporated. Using a spatula, spread the glaze evenly over cinnamon rolls. Be generous with it, because leftover cinnamon roll glaze is a dangerous thing to have around the house.