Chocolate crescent rolls filled with melty chocolate are one of my favorite quick-weekend bakes—flaky, warm, and impossible to resist. If you like other simple sweet hand-pastries, try my 3-ingredient banana cinnamon rolls for another no-fuss option that’s perfect for busy mornings.
Why Make This Recipe
- Fast and crowd-pleasing: ready in about 25 minutes from start to finish, so they’re great for last-minute guests.
- Great texture contrast: buttery, flaky dough with a soft, gooey chocolate center.
- Portable and kid-friendly: easy to pack for lunchboxes, picnics, or brunch buffets.
- Minimal equipment and ingredients: one can of crescent dough plus chocolate—no yeast or long rising times.
- Personal note: I love this recipe because it gives bakery-level results with very little hands-on time; it’s my go-to when I want something indulgent but fast, and it pairs well with treats like this 5-ingredient Snickers chocolate bark for a party platter.
Recipe Overview
- Prep time: 8 minutes.
- Cook time: 10–14 minutes at 375°F (190°C).
- Total time: ~20–25 minutes including cooling.
- Servings: 8 crescent rolls (one standard can of dough).
- Difficulty: Easy.
- Method: Roll, fill, and bake refrigerated crescent roll dough on a baking sheet until golden brown and chocolate is melted.
My Experience Making This Recipe
I tested this several times to get the roll size and bake time consistent; the biggest discovery was that smaller chocolate pieces melt more reliably without burning the dough. I also found that an egg wash gives the best glossy, golden finish compared with melted butter alone.
How to Make Chocolate Crescent Rolls
Start with one 8 oz (227 g) can refrigerated crescent roll dough and cut the pre-scored triangles slightly larger if you prefer more dough-to-chocolate ratio. Place about 1/2 tablespoon of chopped semisweet chocolate (or chocolate chips) near the wide end, roll tightly toward the tip, place seam-side down on a parchment-lined sheet, brush with egg wash (1 beaten egg + 1 tsp water), sprinkle with 1 tsp granulated sugar, and bake at 375°F (190°C) for 10–14 minutes until deep golden. Let rest 2–3 minutes before serving so the filling sets slightly but stays melty.
Expert Tips for Success
- Chop chocolate small (1/4–1/2 inch) so it melts quickly without creating a hot pocket that can break the dough. I use a sharp chef’s knife and refrigerate the pieces for 10 minutes before filling.
- Roll tightly and tuck the tip under the roll; this keeps the chocolate inside and gives the roll a neat crescent shape—a technique used in savory versions like spinach crescent rolls.
- Use an egg wash (1 egg + 1 tsp water) for a higher, glossy finish and better browning at 375°F; brush lightly to avoid soggy seams.
- Bake on a parchment-lined rimmed baking sheet for even heat and easy cleanup; a light silicone baking mat also works well.
- For consistent results, rotate the pan halfway through baking and check for a uniform deep golden color rather than relying only on time.
How to Serve Chocolate Crescent Rolls
Serve warm straight from the oven on a simple platter dusted with powdered sugar for a bakery look. Pair them with a dollop of whipped cream or vanilla ice cream for dessert, or place on a brunch board next to fruit and yogurt for a crowd. For a mixed sweet-salty brunch table, offer alongside savory bites like jalapeño popper crescent rolls to balance flavors.
Storage and Reheating Guide
Store cooled rolls in an airtight container at room temperature for up to 24 hours to preserve crispness, or refrigerate for up to 3 days wrapped in parchment and placed in a shallow airtight container. To freeze, flash-freeze on a tray until firm, then transfer to a freezer bag for up to 1 month; thaw in the fridge overnight. Reheat from chilled in a 325°F (160°C) oven for 6–8 minutes or from frozen for 12–15 minutes; avoid microwaving from frozen as the dough can become chewy.
Recipe Variations
- Dairy-free: use dairy-free crescent dough (or make a quick laminated dough with dairy-free butter) and dairy-free chocolate chips. Bake at the same 375°F temperature, watching for browning.
- Gluten-free: use a reliable gluten-free crescent dough or make small turnovers with gluten-free puff pastry; bake times may vary slightly.
- Nutty chocolate: swap in hazelnut spread (1 tsp) or add 1 tsp finely chopped toasted hazelnuts with the chocolate for a Nutella-style center.
- Cheesecake-style: for a richer dessert, fold a teaspoon of sweetened cream cheese into the chocolate before rolling and pair the idea with a larger baked option such as this cheesecake crescent roll casserole for a brunch spread.
Nutritional Highlights
- Key benefits: provides quick energy from carbohydrates and a satisfying portion of healthy fats if you use dark chocolate.
- Allergen info: contains wheat and milk (unless you use dairy-free substitutions); egg is optional but used for the egg wash—omit or substitute for a vegan brush (plant milk + oil) if needed.
- Portion guidance: one roll is a reasonable single-serving treat; if you’re tracking calories, expect roughly 180–260 kcal per roll depending on dough size and chocolate amount.
Troubleshooting Common Issues
- Problem: dough puffs but chocolate leaks out. Solution: keep chocolate pieces small, roll tighter, and tuck the tip under seam-side down to seal during baking.
- Problem: bottoms burn before tops brown. Solution: lower oven rack one position or bake at 350°F (175°C) and increase time by 2–4 minutes, watching color.
- Problem: soggy bottoms. Solution: ensure your baking sheet and parchment are dry, don’t over-brush with egg wash, and bake directly on a rimmed sheet rather than insulated pans.
Frequently Asked Questions
Q: Can I use puff pastry instead of crescent dough?
A: Yes—puff pastry works well and yields flakier layers; cut into triangles roughly 3×4 inches, fill, and seal similarly. Bake at 400°F (205°C) for 12–15 minutes until deep golden, watching closely.
Q: Can I make these ahead and reheat?
A: Absolutely—bake, cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a 325°F (160°C) oven for 6–8 minutes to revive crispness.
Q: What chocolates work best?
A: Semisweet or dark chocolate bars chopped small give reliable melting and balanced sweetness; chocolate chips work too, but chopped bars melt a bit more uniformly. Avoid large chunks that may break through the dough.
Q: Can I freeze unbaked rolls?
A: Yes—assemble rolls on a tray, freeze until solid, then transfer to a freezer bag and bake from frozen adding about 4–6 minutes to the bake time. Brush with egg wash before baking for the best finish.
Conclusion
If you’d like a tested classic with step-by-step inspiration, the Chocolate-Filled Crescents recipe is a great external reference for similar techniques and variations. Enjoy these warm, melty treats as a fast dessert or an easy weekend bake.
Print
Chocolate Crescent Rolls
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious chocolate crescent rolls filled with melty chocolate, perfect for a quick weekend bake.
Ingredients
- 1 can (8 oz / 227 g) refrigerated crescent roll dough
- 1/2 tablespoon chopped semisweet chocolate or chocolate chips
- 1 beaten egg
- 1 teaspoon water
- 1 teaspoon granulated sugar
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the pre-scored triangles of dough slightly larger if desired.
- Place about 1/2 tablespoon of chopped chocolate near the wide end of each triangle.
- Roll the dough tightly toward the tip and place seam-side down on a parchment-lined baking sheet.
- Brush rolls with the egg wash (beaten egg mixed with water) and sprinkle with granulated sugar.
- Bake for 10–14 minutes until deep golden brown.
- Let rest for 2–3 minutes before serving.
Notes
For a glossy finish, use an egg wash. Adjust bake time for smaller or larger rolls.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg