By Eat More Chocolate Team Miscellaneous Breakfast Baking
April 20, 2015
Quick and easy mini chocolate sweet rolls.
Preheat your oven to 375 degrees.
Prepare your mini muffin tin by spraying with non-stick cooking spray.
Melt 1/2 cup of your chocolate chips in the microwave in a microwave safe bowl for 30 seconds. Stir then continue in increments of 15 seconds until the chocolate chips are completely melted.
Mix the softened cream cheese, chocolate chips, and sugar in a mixing bowl until well combined.
Open your crescent rolls and lay out in one large rectangle. Make sure to pinch seams together.
Spread the chocolate mixture on top of the rolls, leaving about 1/2 inch empty all the way around.
Starting on the long side, roll the dough tightly from one side to the other, forming a "log."
Using a piece of dental floss, cut 1/2 inch rolls all the way across the dough.
As you cut the rolls, place each in a separate spot in the prepared muffin tin.
Bake the rolls for approximately 10 minutes in the preheated oven or until golden brown.
While the rolls bake, melt the remaining chocolate chips.
Mix melted chocolate chips with powdered sugar, milk, and vanilla to create the glaze.
Once the rolls are cooked, remove from the muffin tins and allow to cool slightly.
Frost cinnamon rolls while still warm but not hot.
1 can refrigerated crescent rolls (8 count)
1 cup semi-sweet chocolate chips
2 oz cream cheese, softened
2 tablespoons white sugar
1/4 cup powdered sugar
2 tablespoons milk
1/2 tsp vanilla