These Super Simple Chocolate Cinnamon Croissants are a speedy weekend breakfast treat that the entire family is sure to love.
When you serve your family these Chocolate Cinnamon Breakfast Croissants, they’ll feel like they’ve just stayed at the finest Bed and Breakfast. Then, after they’re done eating, tell them to hit the road for the day so you can have the house to yourself. HaHa! Just like the finest Bed and Breakfast. I’m kidding of course…or am I? *wink*
Since these chocolate cinnamon croissants take advantage of the canned, refrigerated, crescent rolls this is the perfect recipe for the kids to help you make, or even make all by themselves (depending on their age of course). After all, what kid (or adult for that matter) doesn’t like sprinkling cinnamon sugar and chocolate chips on things?
Chocolate Cinnamon Breakfast Croissants couldn’t be easier to make. Follow these easy step-by-step photos and I’ll show you how:
Pop open a can of store-bought refrigerated crescent rolls (I used the Grand’s size, but you can use smaller) and lay they out on a parchment lined baking sheet. Brush each triangle of dough with melted butter and sprinkle each liberally with cinnamon, sugar, and chocolate chips.
Starting at the widest end, roll the dough and form into a crescent shape. Brush the top of each roll with additional melted butter and a final sprinkling of cinnamon and sugar. Bake the croissants in a preheated 350 degree oven for 25-30 minutes. Serve and enjoy.
Super Simple Chocolate Cinnamon Breakfast Croissants
- 1 can refrigerated crescent rolls I used Grands
- 3 tablespoons butter melted
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ mini semi-sweet chocolate chips
Tools and equipment
- parchment paper
- baking sheet
- pastry brush
- Preheat oven to 350 degrees.
- Pop open the can of rolls and lay each triangle out on a parchment lined baking sheet.
- Brush each triangle with melted butter.
- Sprinkle each triangle with cinnamon and sugar.
- Sprinkle each triangle with chocolate chips.
- Starting at the widest end, roll each triangle and form into a crescent shape.
- Brush the top of each roll with additional melted butter and the remaining cinnamon and sugar.
- Bake in a preheated oven for 25-30 minutes or until puffed and golden.
- Serve warm.
If you find that you have a little extra time on your hands and you’re wondering what to serve alongside these Chocolate Cinnamon Breakfast Croissants, might I suggest the following recipes from around the web:
Strawberry and Orange Salad – Once Upon a Chef
Simple Homemade Breakfast Sausage – Iowa Girl Eats
How to Poach an Egg – The Smitten Kitchen
Perfect Iced Coffee – Damn Delicious
Homemade Chai Tea – Gimme Some Oven
I’m also coordinating this recipe with one of my all-time favorite apron designs. My hand painted Bread Baker’s Apron is just the thing you *knead* when baking in your kitchen. #punintended 🙂
All of my hand painted aprons are completely machine washable and dryable (no fabric softener, please). The aprons I paint on are a 65/35 cotton- poly blend and are treated with stain release for easy clean up. Each apron has an adjustable neck strap, extra long ties, and two large front pockets.You have my word that every item I ship (fabrics and glassware) is painted to order and unique. If there is ever anything I can paint for you, please contact me: email@example.com or visit one of my shops: Etsy and Wazala. Custom orders are always welcome and I will paint and design from any photo, idea or description you send my way.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!