These Chocolate Crescent Rolls are an easy, crowd-pleasing treat that bake up flaky, buttery, and melty inside — perfect for breakfast, snacks, or a quick dessert. I often reach for a can of refrigerated crescent dough when I want something that looks homemade with minimal fuss. If you like creative crescent roll ideas, I also enjoy making savory and sweet variations like this cheesecake-inspired twist from a favorite recipe I adapted: cheesecake crescent roll casserole.
Why Make This Recipe
- Fast: From fridge to table in about 20 minutes, ideal for busy mornings or last-minute guests.
- Big flavor: The contrast of flaky dough and warm chocolate delivers a rich, comforting bite.
- Versatile: Use chocolate spread, chopped chocolate, or small candy pieces to change it up.
- Crowd-pleasing: Kids and adults alike love the melty center; great for brunch, potlucks, or after-school snacks.
- Personal note: I love this recipe because it consistently produces great texture without complicated steps — I can make a dozen in under 20 minutes.
Recipe Overview
- Prep time: 5–8 minutes (assembly)
- Cook time: 10–14 minutes
- Total time: 15–22 minutes
- Servings: 8 rolls (1 can refrigerated crescent dough)
- Difficulty: Easy
- Method: Assemble using refrigerated crescent dough triangles, fill with chocolate, roll, and bake on a parchment-lined sheet at 375°F (190°C).
My Experience Making This Recipe
I tested this method multiple times using both chocolate-hazelnut spread and chopped semisweet chocolate. The biggest discovery: a small amount of filling (about 1 tsp or one small chocolate square) prevents leaks while giving a perfect melty center. Rolling tightly and sealing the seams solved the main challenge of filling leakage.
How to Make Chocolate Crescent Rolls
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll one 8-ounce can of refrigerated crescent roll dough and separate into triangles; place about 1 teaspoon of chocolate-hazelnut spread or one 1/2-ounce chopped chocolate square near the wide edge, then roll toward the point. Brush with a light egg wash (1 large egg beaten with 1 tablespoon water) for color if desired, bake 10–14 minutes until golden, and cool on a wire rack for 5 minutes before serving. Expect flaky exterior, warm melty chocolate inside, and a slightly crisp bottom if baked on parchment.
Expert Tips for Success
- Use chilled dough straight from the fridge; warm dough becomes sticky and harder to roll. For best lift, keep the skillet or baking sheet cool before placing dough on it.
- Portion the filling small (about 1 tsp or 1/2 oz chocolate) to avoid bursting; if using chips, press them together into a compact mound.
- For a shiny, golden finish, apply an egg wash (1 egg + 1 Tbsp water) with a silicone brush just before baking.
- Bake on parchment or a silicone mat and rotate the pan halfway through to ensure even browning. I like to keep a tray in the freezer to set the rolls on before baking to prevent spreading. Also see this fun chocolate variation I tried for inspiration: 5-ingredient Snickers chocolate bark.
- If using dark or chopped chocolate, roughly chop into uniformly sized pieces so melting is consistent.
How to Serve Chocolate Crescent Rolls
- Serve warm on a platter dusted with powdered sugar and a side of fresh berries for contrast.
- Pair with a cup of coffee or a rich hot chocolate for an indulgent brunch; I like to serve these with an authentic-style hot chocolate on chilly mornings: authentic Italian hot chocolate.
- For parties, arrange on a tiered tray and offer dipping sauces like salted caramel or extra hazelnut spread.
- Make them part of a dessert board with sliced fruit, nuts, and small pastries for variety.
Storage and Reheating Guide
Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked assembled rolls on a baking sheet until solid, then transfer to a freezer bag for up to 2 months; bake from frozen at 375°F (190°C) adding 4–6 minutes to the bake time. To reheat baked rolls, warm in a 325°F (160°C) oven for 6–8 minutes or microwave briefly (10–15 seconds) — ovens keep the exterior flakier, microwaves melt the center faster.
Recipe Variations
- Nutella-stuffed: Use 1 tsp Nutella per triangle for consistent spreadable filling.
- Dark chocolate & orange: Add a small strip of candied orange peel with 1/2 oz dark chocolate for a bright flavor.
- Gluten-free: Use a store-bought gluten-free puff pastry sheet cut into triangles; bake at the same temperature but check sooner for doneness.
- Dairy-free: Substitute dairy-free margarine or use a vegan crescent dough and dairy-free chocolate chips; brush with a nondairy milk wash for color.
Nutritional Highlights
These rolls are an indulgent treat — they provide quick energy from carbohydrates and fat from butter/dough and chocolate. Watch portion sizes: one roll is typically 150–250 calories depending on filling and dough brand. Allergen note: contains wheat and dairy (unless modified); often contains soy and tree nuts if using Nutella or certain chocolate. Adjust portions and fillings to suit dietary needs.
Troubleshooting Common Issues
- If rolls flatten or spread too much: the dough may be too warm; chill the sheet or dough briefly and bake on a pre-chilled pan.
- If filling oozes out and burns on the pan: reduce filling size and make sure seams are pinched tightly; use parchment for easy cleanup.
- If centers remain unmelted: either increase chocolate size consistency (uniform pieces) or bake 1–2 minutes longer; avoid overbrowning the exterior by monitoring in the last minutes.
Frequently Asked Questions
Q: Can I use homemade crescent dough or puff pastry instead of canned dough?
A: Yes — homemade crescent dough yields a richer, flakier texture but requires more time; puff pastry will be flakier and slightly denser. Keep triangles similar in size for uniform baking and bake at 375°F (190°C) until golden.
Q: How do I prevent the rolls from getting soggy on the bottom?
A: Bake on parchment and avoid overcrowding the pan. Using a rimmed baking sheet and baking at the recommended temperature promotes even heat and a crisper bottom.
Q: Can I make these ahead for a brunch?
A: Assemble and refrigerate for up to 24 hours covered, then bake from cold adding 1–2 minutes to the bake time. For longer holds, freeze unbaked and bake from frozen as detailed above.
Q: What’s the best chocolate to use for a reliable melt?
A: Use small, uniform pieces: chocolate-hazelnut spread, diced semisweet chocolate bars, or chocolate chips are all reliable. If using a bar, chop into 1/4-inch pieces so they melt evenly.
Conclusion
If you want a classic, quick version to compare techniques, this Chocolate-Filled Crescents recipe is a helpful reference for different filling and assembly ideas.
Chocolate Crescent Rolls
- Total Time: 22 minutes
- Yield: 8 rolls
- Diet: Vegetarian
Description
These Chocolate Crescent Rolls are a quick and easy treat with flaky, buttery layers and a melty chocolate center, perfect for breakfast or dessert.
Ingredients
- 1 can (8 ounces) refrigerated crescent roll dough
- 1 teaspoon chocolate-hazelnut spread or 1/2 ounce chopped chocolate per triangle
- 1 large egg (beaten with 1 tablespoon water, for egg wash)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent roll dough and separate it into triangles.
- Place about 1 teaspoon of chocolate-hazelnut spread or one 1/2-ounce chocolate square near the wide edge of each triangle, then roll toward the point.
- Brush the tops with the egg wash for color if desired.
- Bake for 10–14 minutes until golden brown.
- Cool on a wire rack for 5 minutes before serving.
Notes
Use chilled dough for best results and avoid overfilling to prevent leaks.
- Prep Time: 8 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American