Chocolate hazelnut crescent rolls are warm, golden rolls made from refrigerated crescent dough, a thick layer of chocolate hazelnut spread, and a dusting of powdered sugar and chopped hazelnuts. They take ten minutes to prepare, bake in twelve, and make eight rolls for breakfast or dessert.
The dough puffs into soft, buttery layers around the spread, which melts into a gooey filling as the rolls bake. A spoonful of melted chocolate on top and some toasted hazelnuts give the rolls a bakery finish, and the recipe needs only a can of dough, a jar of spread, and a baking sheet.
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What Makes Chocolate Hazelnut Crescent Rolls Special
Ready made dough makes a bakery treat in twenty minutes.
A thick layer of spread melts into a gooey center.
Kids can help roll them up.
Ingredients for Chocolate Hazelnut Crescent Rolls
- The rolls are one can of refrigerated crescent roll dough and half a cup of chocolate hazelnut spread.
- The topping is one tablespoon of powdered sugar, a quarter cup of chopped hazelnuts, and a quarter cup of melted chocolate for drizzling.
Crescent dough. It bakes into soft, flaky layers.
Chocolate hazelnut spread. It makes the gooey center.
Hazelnuts. They add crunch.
Powdered sugar. It adds a light finish.
Melted chocolate. It gives a glossy drizzle.
How to Make Chocolate Hazelnut Crescent Rolls
1. Heat the oven. Heat the oven to 350 degrees F and line a baking sheet with parchment.
2. Unroll. Unroll the dough and separate it into eight triangles on the sheet.
3. Spread. Spread a generous layer of the hazelnut spread over each triangle, leaving a small border.
4. Roll and bake. Roll each triangle up from the wide end, curve it into a crescent, and bake for twelve minutes until golden.
5. Finish. Cool for five minutes, then dust with powdered sugar, drizzle with melted chocolate, and top with the hazelnuts.
Do not skimp on the spread, but leave a clear border at the edge of each triangle. A thick layer gives a gooey center, while spread that reaches the edge leaks out as the rolls bake. Press the point of each triangle lightly onto the roll so that it stays closed.
Bake the rolls on the middle rack. The bottom of the dough can burn if the pan sits too low, and the tops stay pale if it sits too high. The rolls are done when they are deep golden brown and the dough no longer looks wet in the folds.
Notes and Swaps for Chocolate Hazelnut Crescent Rolls
Flag the allergens. These rolls contain wheat, milk, and tree nuts from the hazelnut spread, and the dough may contain soy, so check every label.
Taste the spread. Pick up a little of the spread and taste it first, since brands vary in sweetness and you may want less on the rolls.
Check the doneness. The dough should be golden and puffed with no raw spots.
Keep the dough cold. It is easier to unroll.
Toast the nuts. It deepens the flavor.
Use parchment. It stops sticking.
Warm the spread. It spreads more evenly.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of baked pastry.
For a fruit version, add a few sliced strawberries or bananas before rolling. For a nutty one, mix chopped hazelnuts into the spread. Both changes bake in the same time, though fruit makes the rolls a little softer and better eaten the same day.
If you like a crisper roll, brush the dough with melted butter and sprinkle on coarse sugar before baking. For a smaller treat, cut each triangle in half and roll the pieces into mini crescents, which bake in about nine minutes. Watch them closely, because they brown quickly.
Storing Chocolate Hazelnut Crescent Rolls
Store the cooled rolls in an airtight container at room temperature for up to two days. Warm them in a 350 degree oven for five minutes, or for fifteen seconds in the microwave, to soften the center. Freeze baked rolls for up to two months, and thaw them at room temperature before warming.
Serving Ideas for Chocolate Hazelnut Crescent Rolls
Serve the rolls warm with a cup of coffee, a glass of cold milk, or a scoop of vanilla ice cream. For more rolls and pastry sweets, try hazelnut puff pastry croissants, gooey brown sugar cinnamon rolls, overnight cinnamon rolls, or cinnamon sugar churros.
Common Questions About Chocolate Hazelnut Crescent Rolls
How do you make chocolate hazelnut crescent rolls?
Spread the triangles with hazelnut spread, roll them, and bake.
Can you make chocolate hazelnut crescent rolls ahead of time?
Shape them and bake just before serving.
Can you freeze chocolate hazelnut crescent rolls?
Yes, baked, for up to two months.
Can I use puff pastry?
Yes, for a flakier roll.
Why did the spread leak out?
There was too much near the edges.
Chocolate Hazelnut Crescent Rolls
Equipment
- Baking sheet
- Parchment paper
- Small bowl
Ingredients
Main Ingredients
- 1 can refrigerated crescent roll dough 8 ounce can
- ½ cup chocolate hazelnut spread
- 1 tbsp powdered sugar
- ¼ cup chopped hazelnuts
- ¼ cup melted chocolate for drizzling
Instructions
Cooking
- Heat. Heat the oven to 350 F.
- Unroll. Separate the dough into 8 triangles.
- Spread. Cover each triangle with the spread.
- Roll. Roll up and bake 12 minutes.
- Finish. Dust with sugar and add chocolate and nuts.
