Description
Delicious warm morning treats filled with chocolate hazelnut spread, cinnamon, and topped with fluffy marshmallow cream, perfect for family gatherings or cozy weekends.
Ingredients
Scale
- 1 package refrigerated crescent roll dough
- 1 cup chocolate hazelnut spread
- 2 tablespoons ground cinnamon
- 1/2 cup brown sugar (packed)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup mini marshmallows
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Butter, for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish or cake pan with butter.
- Unroll the crescent dough onto a clean surface and flatten it into a rectangle.
- Spread the chocolate hazelnut spread evenly over the dough, leaving a slight border around the edges.
- In a small bowl, mix the ground cinnamon, brown sugar, and cocoa powder. Sprinkle this mixture over the chocolate spread.
- Scatter the mini marshmallows on top of the sugary blend.
- Carefully roll the dough from one long side to the other, creating a tight log.
- Slicing the log into 1-inch rolls, place them cut-side up in the prepared baking pan.
- Bake in the preheated oven for 20–25 minutes or until golden brown.
- While the rolls bake, prepare the marshmallow cream by whisking together powdered sugar, milk, and vanilla extract until smooth.
- Remove the rolls from the oven and drizzle the marshmallow cream over the top while they’re still warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg
Keywords: Hot Chocolate Cinnamon Rolls