Description
These Chocolate Croissant Cinnamon Rolls, also known as Cruffins, are a decadent fusion of flaky crescent roll dough swirled with a rich cocoa butter mixture, cinnamon, brown sugar, and mini chocolate chips. Baked to golden perfection and topped with a creamy vanilla frosting, they offer an indulgent breakfast or dessert treat that’s both easy to make and irresistibly delicious.
Ingredients
Scale
For the Cruffins
- 3 cans Pillsbury crescent rolls
- 1 stick (8 tablespoons) butter, softened
- 2 tablespoons cocoa powder
- ¾ cup brown sugar, packed
- 1 tablespoon cinnamon
- ½ cup mini chocolate chips
For the Frosting
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a nonstick muffin pan with nonstick cooking spray to prevent sticking.
- Mix cocoa butter: Stir the softened butter and cocoa powder together thoroughly until the mixture is smooth and completely combined, forming a rich chocolate butter spread.
- Combine cinnamon sugar and chocolate chips: In a separate bowl, mix together the brown sugar, cinnamon, and mini chocolate chips so they are evenly distributed.
- Roll out dough: Roll out one can of crescent dough onto a silicone mat, cutting board, or lightly floured surface. Pinch any perforations between triangles of the dough to seal the seams and form one sheet.
- Spread cocoa butter mixture: Evenly spread approximately one-third of the cocoa butter mixture (about 2 ½ tablespoons) over the entire sheet of crescent dough.
- Add cinnamon sugar mixture: Sprinkle one-third of the brown sugar cinnamon and chocolate chip mixture (about ½ cup loosely packed) evenly over the cocoa butter layer on the dough.
- Form logs: Starting from the long side, roll the dough up tightly into a log shape. Then cut this log in half crosswise to create two smaller logs.
- Cut logs lengthwise: Cut each of the two logs lengthwise in half to create four long strips total.
- Shape cruffins: Take each strip and roll it around your finger with the cut sides facing upwards. Place each rolled piece into one cup of the prepared muffin tin.
- Bake the cruffins: Bake for 18-20 minutes or until the cruffins are puffed up and golden brown on top.
- Make the frosting: While the cruffins bake, stir together the powdered sugar, melted butter, vanilla extract, and 1-2 tablespoons milk. Add milk gradually until the frosting reaches your desired consistency; typically about 3 tablespoons.
- Frost and serve: Once the cruffins come out warm from the oven, spoon the frosting over the top. If desired, sprinkle additional mini chocolate chips over the frosting for garnish. Serve warm for the best flavor and texture.
Notes
- Keep the crescent roll dough cold until you are ready to use it to maintain flakiness.
- Use a sharp knife when cutting the crescent roll dough to get clean cuts without tearing.
- The thickness of the cinnamon roll frosting can be adjusted by varying the amount of milk; start with less and add more to reach your preferred texture.
Nutrition
- Serving Size: 1 cruffin
- Calories: 280
- Sugar: 18g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
