Introduction
Did you know that the average Pain au Chocolat takes roughly 24 hours to make from scratch due to the complex lamination process? It is a labor of love that most home bakers simply don’t have time for on a Saturday morning.
Enter the Easy Chocolate Croissant Cinnamon Roll. This recipe is the ultimate breakfast hybrid. It marries the flaky, buttery texture of a French croissant with the gooey, spiraled comfort of an American cinnamon roll. By utilizing a simple store-bought dough hack, we skip the yeast proofing and butter blocks entirely. The result? A warm, golden pastry oozing with melted chocolate and spiced brown sugar that comes together in under 30 minutes. It is sophisticated enough for brunch but easy enough for a weekday treat.
Ingredients List
To achieve the “croissant” flakiness without the work, the choice of dough is critical.
The Dough
- 2 cans (8 oz each) Refrigerated Crescent Dough Sheets:
- Pro Tip: Look for the “Sheets” (seamless), not the pre-cut triangles. If you can only find the triangles, pinch the seams together tightly to form one large rectangle.
- Alternative: For an even flakier (but less doughy) result, use thawed Puff Pastry.
The Filling
- 3 tbsp Unsalted Butter: Softened. This acts as the glue for the sugar.
- ¼ cup Light Brown Sugar: Packed.
- 1 tbsp Ground Cinnamon: Do not skimp! This bridges the flavor gap between the two pastries.
- ¾ cup Semi-Sweet Chocolate:
- Best: A chopped chocolate bar (60% cocoa). The shards melt unevenly, creating delicious pools of chocolate.
- Good: Chocolate chips.
- Avoid: Milk chocolate (it can get too oily).
The Glaze (Optional)
- ½ cup Powdered Sugar.
- 1 tbsp Heavy Cream or Milk.
- ½ tsp Vanilla Extract.
Sensory Note: These rolls offer a textural journey: a crisp, flaky exterior that shatters slightly, revealing a soft, pillowy interior ribboned with molten chocolate and gritty cinnamon sugar.
Timing
This is one of the fastest baked goods you can put on the table.
- Preparation Time: 10 minutes
- Baking Time: 15-18 minutes
- Total Time: ~30 minutes
Data Insight: Using crescent dough instead of yeast dough eliminates the two standard rise times (approx. 2 hours), reducing the total recipe time by 80% without sacrificing the “freshly baked” experience.
Step-by-Step Instructions
Step 1: Prep and Unroll
Preheat your oven to 375°F (190°C). Grease a round 9-inch cake pan or a square baking dish.
- Unroll both cans of crescent dough on a clean surface.
- Technique: If using two sheets, you can either make two separate logs (for smaller rolls) or pinch them together to make one giant sheet (for jumbo rolls). Let’s assume two separate logs for easier handling.
Step 2: The Butter Layer
Spread the softened butter evenly over the surface of the dough sheets, leaving a thin border at the top edge to help seal the roll.
Step 3: The Double Filling
In a small bowl, mix the brown sugar and cinnamon. Sprinkle this generously over the butter.
- The Croissant Twist: Scatter the chopped chocolate/chips on top of the sugar.1 Press them down slightly into the dough so they don’t fall out when rolling.
Step 4: Roll and Slice
Starting from the long edge, roll the dough up tightly into a log.
- The Cut: Using a sharp serrated knife (or unflavored dental floss), cut each log into 6-8 equal pieces.
- Place the rolls into the baking dish, cut-side up. It is okay if they touch slightly.
Step 5: Bake
Bake for 15 to 18 minutes.
- Doneness Test: The tops should be golden brown and the dough should look puffed and flaky, not wet. The chocolate will be bubbling.
Step 6: Glaze (Optional)
While warm, whisk the powdered sugar, milk, and vanilla together. Drizzle over the rolls.
- Note: Traditional Pain au Chocolat isn’t glazed, but traditional Cinnamon Rolls are. Choose your own adventure!
Nutritional Information
This is a calorie-dense treat. Below is the estimated breakdown per roll (yields 12-16 small rolls).
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 190 kcal | 9% |
| Total Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Carbohydrates | 22g | 7% |
| Sugars | 12g | – |
| Protein | 2g | 4% |
Variations for the Recipe
- The “Nutella” Roll: Skip the butter and brown sugar. Spread a layer of chocolate hazelnut spread before sprinkling the chocolate chips.
- Orange Zest: Rub fresh orange zest into the brown sugar before sprinkling. Orange and chocolate are a classic flavor profile.
- Almond Croissant Style: Sprinkle sliced almonds inside the roll and on top before baking. Use almond extract in the glaze.
Serving Suggestions
- Coffee Pairing: Serve with a Café au Lait to lean into the French inspiration.
- Warmth: These are best served warm while the chocolate is still molten.
- Brunch Board: Place these on a board with fresh berries and hard-boiled eggs for a balanced spread.
Common Mistakes to Avoid
- Rolling Loosely:
- The Issue: The rolls unravel in the oven.
- The Fix: Roll the log tightly. Pinch the final seam closed before slicing.
- Using Milk Chocolate:
- The Issue: It melts too fast and separates.
- The Result: Greasy rolls.
- The Fix: Stick to Semi-Sweet or Dark chocolate.
- Overcrowding the Pan:
- The Issue: Squishing too many rolls into a small pan.
- The Result: Doughy, raw centers.
- The Fix: Give them a little room to expand (about ½ inch between rolls).
Storing Tips for the Recipe
- Room Temperature: Store in an airtight container for 2 days.
- Reheating: This is crucial. The crescent dough gets soft when cold. Reheat in an air fryer (350°F for 2 mins) or oven (350°F for 5 mins) to re-crisp the edges. The microwave will make them chewy.
- Freezing: Not recommended, as the texture of crescent dough degrades quickly in the freezer.
Conclusion
Easy Chocolate Croissant Cinnamon Rolls are the hack you didn’t know you needed. They provide the satisfaction of a bakery-style pastry with the effort level of making toast. Whether you are craving the chocolatey snap of a croissant or the sticky sweetness of a cinnamon roll, this recipe delivers both in every bite.
Ready to roll? Grab that can of dough! If you try this recipe, please leave a star rating below and let us know: did you use chips or a chopped bar? Don’t forget to subscribe to our newsletter for more 30-minute baking wins.
FAQs
Q: Can I use Puff Pastry instead?
A: Yes! Puff pastry will make them much crispier and flakier (more like a real croissant) but less soft/doughy. Bake at 400°F if using puff pastry.
Q: Can I prepare these the night before?
A: Refrigerated dough starts to degrade once the can is popped. It is best to assemble and bake immediately.
Q: How do I slice them without squishing the log?
A: Use unflavored dental floss! Slide it under the log, cross it over the top, and pull quickly. It cuts cleanly through the soft dough without flattening it.
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