Prep 10 mins
Cook 35 mins
This is a delicious, simple dessert recipe that I adapted with Pillsbury crescent rolls. I whipped it up one weeknight, and it baked while we ate dinner. It's best served warm, and it's moist & chocolate-y. This could also be a nice sweet treat for a brunch.
- 3 tablespoons flour
- 3 tablespoons sugar
- 1 1⁄2 teaspoons cinnamon
- 1 tablespoon butter
- 1 (8 ounce) can crescent rolls
- 2⁄3 cup chocolate chips, i use special dark chips, plus
- 1⁄3 cup chocolate chips (optional)
- 1⁄4 cup chopped nuts (I use pecans)
- 1⁄2 tablespoon butter, melted
- Heat oven to 375ºF.
- In small bowl, combine flour, sugar and cinnamon.
- Cut in 1 tablespoon butter until crumbly; set aside.
- Unroll crescent dough; firmly press perforations to seal.
- Sprinkle with 2/3 cup chocolate chips, nuts and 3/4 of the streusel mixture.
- Starting at long side, roll up the dough; pinch edge to seal.
- Place in greased pan; I use a regular-sized loaf pan.
- Brush with melted butter; sprinkle with remaining streusel.
- Bake at 375°F for 30 to 40 minutes or until deep golden brown.
- Cool 10 minutes.
- While cooling, melt remaining 1/3 cup chocolate chips, and spread or drizzle on top of crescent roll.
- Serve warm.
Rich, ooey and gooey and a touch of cinnamon too. My 12 yr old daughter (Abbey) made this with just a bit of guidance from me. We thought it was very yummy. (It was done in 30 minutes, so watch carefully). Thanks for this simple, yummy treat!
This came out really rich and chocolatey. It was a bit too rich for me, but my kids (teens) scarfed it down and ooohed and aaaahed over it. If I make it again, I'll add even more nuts to the inside.
This is my boyfriend's favorite thing that I make. I make it the way Pillsbury suggests, but nuts would be a great touch.