Chocolate Swirled Breakfast Rolls-like a cinnamon roll only chocolate!
I have a confession to make. The first time I made these Chocolate Swirled Breakfast Rolls, I was home alone. The kids were away for the weekend. I was wandering around the kitchen, looking for a snack. You know how it is. You open up every single cabinet, then the fridge and freezer, and nothing looks good.
You don’t know what you want but you want something. It’s not like there’s not plenty to choose from in my house. With 3 kids, I’ve got plenty of snacks to choose from.
I knew I didn’t want to go all out and make a batch of cookies, or bake a cake. I wanted something sweet, something warm from the oven. And I wanted chocolate. I had a partial bag of mini chocolate chips. That’s a start.
And then I saw the cocoa powder sitting next to the sugar container in the cabinet.
It all came together so quickly.
Before I could stop myself, I’d eaten 4 of these little babies. I did manage to control myself and save the rest for the next day. The kids never saw the first batch.
To be fair, I did make them their own batch when they got home. And they loved these too. So good, no icing needed.
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Chocolate Swirled Breakfast Rolls
Ingredients
- 1 can crescent dough (or rolls if you can't find the sheets)
- 1-2 tablespoons butter, melted
- 2 tablespoons sugar
- 1-2 teaspoons unsweetened cocoa powder
- 1-2 tablespoons mini chocolate chips
Instructions
- Unroll crescent dough onto a large cutting board. If using crescent rolls, pinch seams together to create a solid sheet of dough. Brush dough with melted butter, reaching all the way to the edges.
- Combine sugar and cocoa powder together. Sprinkle cocoa sugar over melted butter, leaving 1 inch uncovered on one of the long sides. Sprinkle mini chocolate chips over dough.
- Starting at the opposite side of the dough from your 1 inch unsugared, roll dough, jelly roll style, pinching the ending edge into your roll to seal the edge.
- Slice roll into 8 sections. Place rolls, cut side down on a lightly grease baking sheet. Bake in a preheated 375 degree oven for 12-15 minutes, until golden brown. Remove from oven and let cool 5 minutes before serving warm.
Notes
recipe source ChocolateChocolateandmore.com
Want more easy treats?
Cinnamon Swirl Cheesecake Bars
sue/the view from great island says
You were so smart to add the word ‘breakfast’ when you named these treats, Joan 😉
Beverley says
What a delicious idea, thank you and have a great weekend xoxo
LYNN says
I THINK ADDING NUTS WOULD BE EVEN BETTER 🙂 YUMMM’S
Joan Hayes says
Yes it would, great addition!
Sarah says
Looks wonderful! I’m going to try adding some cinnamon to the cocoa/sugar mixture. 🙂
Cate @ Chez CateyLou says
I easily could have taken down 4 of these, or more!! They look so delicious – what a great idea to do chocolate instead of cinnamon! And this statement – “You open up every single cabinet, then the fridge and freezer, and nothing looks good.” – I can totally relate to that! I feel like that happens all the time!!
elaine says
I question the 1-2 measures. Is that 1/2 or an approximate measure?
Joan Hayes says
It’s an approximate, if you like lots of cocoa sugar then you want to use the max, if you just want a little cocoa flavor, use less.
Kayle (The Cooking Actress) says
gotta love the instant satisfaction factor-so quick and SO indulgent! looove em!
Dorothy @ Crazy for Crust says
These are totally my kind of rolls. CHOCOLATE!!!!
Michele @ Alwayzbakin says
What a fabulous idea! Will have to try these immediately. There have been lots of desserts that my kids NEVER saw. lol
k says
These look wonderful! My mother asked me three times last week if I ever found my Nana’s chocolate rolls recipe………..now I see these! I wonder if I made yours that would satisfy her?? I am drooling myself!
Joan Hayes says
Nana’s were probably from scratch but I won’t tell if you won’t 😉
Ashton says
Oh Joan! I could eat these and die happy. That crescent roll dough just makes the most tender, flaky rolls ever!!! Loving this 🙂 Pinned!