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Chocolate Crescent Rolls

Chocolate Crescent Rolls
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Warm, flaky Chocolate Crescent Rolls with buttery layers and a rich chocolate center, perfect for breakfast, dessert, or any time indulgence. This easy recipe uses simple pantry staples to create tender, crispy rolls filled with melty chocolate that satisfy your sweet tooth and delight family and friends.

Ingredients

Scale

Dough Ingredients

  • 2 ½ cups all-purpose flour
  • ½ cup warm milk (about 110°F / 43°C)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small cubes

Filling and Topping

  • 6 ounces high-quality semi-sweet or dark chocolate, cut into small chunks or strips
  • 1 egg (optional, for egg wash)

Instructions

  1. Prepare the Dough: In a bowl, combine warm milk, yeast, and a pinch of sugar; let it sit for 5-10 minutes until foamy to activate the yeast. Then add flour, sugar, salt, and the chilled butter cubes. Knead the mixture for 7-10 minutes until the dough is smooth and elastic. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
  2. Roll Out the Dough: Once risen, roll the dough out onto a floured surface into a large circle approximately 12-14 inches in diameter, keeping the thickness even. Cut the circle into 8-12 triangular segments, similar to pizza slices.
  3. Add the Chocolate: Place a small piece or strip of chocolate at the wide end of each triangle. Use just enough chocolate to avoid leakage during baking.
  4. Shape the Crescents: Starting from the wide end, gently roll each triangle towards the tip, forming crescent shapes. Tuck the tip underneath to secure. Position the rolls on a parchment-lined baking sheet, spacing them to allow expansion.
  5. Bake to Perfection: (Optional) Brush the crescent rolls lightly with beaten egg for a glossy finish. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes until puffed and golden brown. Let cool slightly before serving.

Notes

  • Use cold butter to create flaky layers by producing steam pockets during baking.
  • Do not overfill the rolls with chocolate to prevent leaking as they bake.
  • Roll the dough evenly to ensure consistent texture and baking.
  • Allow the dough to rise fully until doubled in size to achieve light, airy rolls.
  • Use egg wash for a shiny crust or milk wash for a softer appearance.
  • Store leftovers at room temperature in an airtight container for up to 2 days.
  • Freeze unbaked rolls by wrapping tightly and freezing on a tray; thaw and rise before baking.
  • Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore freshness; avoid microwaving.

Nutrition

Keywords: Chocolate crescent rolls, homemade crescent rolls, chocolate pastry, flaky rolls, easy baking, breakfast pastry, dessert rolls

Find it online: https://ninagourmet.com/chocolate-crescent-rolls/