Easy Chocolate Croissant Cinnamon Rolls for Breakfast
If you’re looking for the perfect breakfast treat that combines the buttery flakiness of a croissant with the warm comfort of a cinnamon roll — all wrapped in a chocolate-filled swirl — these Easy Chocolate Croissant Cinnamon Rolls are about to become your new favorite morning indulgence. They’re ridiculously simple, incredibly flaky, impressively gorgeous, and designed for busy home cooks who still want a bakery-worthy result without spending hours in the kitchen.
This recipe relies on one magical ingredient: store-bought puff pastry. It gives you croissant-like layers without the time, folding, and laminating. Add a gooey cinnamon-sugar filling, a generous sprinkle of chocolate chips, and the fragrance of warm spices, and you’re moments away from a breakfast that tastes like it belongs in a Paris café.
Whether you’re hosting a holiday brunch, prepping a weekend treat for your family, or just craving something special with your morning coffee, these chocolate croissant cinnamon rolls deliver every time.
Why You’ll Love These Chocolate Croissant Cinnamon Rolls
- Incredibly Easy: No dough-making, no kneading, no rising. Puff pastry does ALL the work.
- Perfectly Flaky: Every bite has buttery, layered texture that mimics a fresh croissant.
- Chocolatey and Cinnamon-Swirled: The flavors are cozy, warm, and indulgent all at once.
- Ready Fast: Actual hands-on prep is barely 10 minutes.
- Versatile: Serve them for breakfast, brunch, dessert, or a holiday morning surprise.
- Crowd-Pleasing: Perfect for kids, adults, guests, or anyone who loves chocolate pastries.
Ingredients Section
Ingredients
- 1 sheet puff pastry, thawed but still cold
- 3 tbsp unsalted butter, softened
- ⅓ cup brown sugar
- 1 tbsp cinnamon
- ½ tsp vanilla extract
- ⅓–½ cup chocolate chips (semi-sweet or dark)
- 1 egg, beaten (for egg wash)
- Optional glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla
Instructions
How to Make Easy Chocolate Croissant Cinnamon Rolls
1. Prepare Your Workspace
Dust a clean surface lightly with flour and gently unfold your thawed puff pastry. Make sure it’s still cold — this helps keep the pastry flaky while baking.
2. Roll Out the Puff Pastry
Use a rolling pin to smooth the pastry into an even rectangle, about ⅛–¼ inch thick. Don’t over-roll; you want to maintain those delicate layers.
3. Make the Cinnamon Butter
In a small bowl, mix the softened butter, brown sugar, cinnamon, and vanilla extract. Stir until the mixture forms a smooth, spreadable paste.
4. Spread the Filling
Gently spread the cinnamon mixture over the entire sheet of puff pastry, reaching all the edges for even flavor.
5. Add Chocolate Chips
Sprinkle chocolate chips evenly across the cinnamon layer. Press lightly to help them stick.
6. Roll Into a Log
Starting from the long edge, roll the puff pastry tightly into a log. Keep it firm but not so tight that the filling squeezes out.
7. Slice Into Rolls
Use a sharp knife or dental floss to cut the log into 8 evenly sized cinnamon rolls.
8. Arrange and Brush
Place the rolls on a parchment-lined baking sheet. Brush each roll gently with egg wash for shine and golden color.
9. Bake
Bake at 375°F (190°C) for 18–22 minutes, or until the rolls are golden, puffed, and flaky.
10. Optional Glaze
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
11. Serve Warm
Enjoy immediately for the best texture — warm chocolate, crispy layers, and gooey centers.
Tips for Perfect Chocolate Croissant Cinnamon Rolls
Keep the Puff Pastry Cold
Warm pastry becomes sticky and soft, making it harder to roll and cut. If it gets warm, chill it in the fridge for 5–10 minutes.
Use High-Quality Chocolate
Chocolate chips work beautifully, but mini chips melt more evenly. You can also use chopped chocolate bars for pockets of melty goodness.
Cut Clean, Even Rolls
Dental floss works wonders here! Loop, tighten, and pull for perfectly round rolls that don’t get squished.
Don’t Over-Bake
The pastry should be golden, not dark brown. Over-baking causes dryness instead of flaky, tender layers.
Add a Pastry Shop Finish
A light dusting of powdered sugar, a chocolate drizzle, or even a sprinkle of sea salt can make these rolls feel gourmet.
Fun Variations
Nutella Stuffed Rolls
Spread Nutella instead of butter for an ultra-chocolate swirl.
Almond Chocolate Croissant Rolls
Add 2 tbsp almond paste to the cinnamon filling and sprinkle sliced almonds on top.
Maple Cinnamon Rolls
Replace brown sugar with 2 tbsp maple syrup mixed with cinnamon.
White Chocolate Swirl
Use white chocolate chips for a softer, sweeter flavor profile.
Mocha Cinnamon Rolls
Add 1 tsp espresso powder to the cinnamon sugar mixture.
Serving Suggestions
- Pair with a hot latte, cappuccino, or chai.
- Serve on a holiday breakfast buffet with fresh fruit.
- Add whipped cream or a scoop of vanilla ice cream for dessert.
- Make a double batch — these pastries disappear fast.
Storage and Reheating
Store:
Keep rolls in an airtight container for 2–3 days.
Reheat:
Warm in the oven at 300°F for 5 minutes to restore crispiness.
Avoid microwaving — it softens the pastry.
Freeze:
Freeze unglazed rolls for up to 2 months. Thaw and warm in the oven before glazing.
Why These Rolls Are Perfect for Holidays
Holiday mornings can be chaotic. These chocolate croissant cinnamon rolls feel festive and bakery-fresh, yet require minimal hands-on time. They look impressive, smell heavenly, and allow you to create a special moment without stress.
The warm cinnamon, melting chocolate, and buttery pastry are a combination that feels nostalgic, comforting, and celebratory — ideal for Christmas breakfast, New Year’s brunch, Valentine’s mornings, or really any cozy weekend.
Easy Chocolate Croissant Cinnamon Rolls
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Roll out thawed puff pastry on a lightly floured surface.
- Mix softened butter, brown sugar, cinnamon, and vanilla into a paste.
- Spread cinnamon mixture over the puff pastry.
- Sprinkle chocolate chips evenly over the filling.
- Roll pastry into a tight log and slice into 8 rolls.
- Brush tops with egg wash and place on baking sheet.
- Bake 18–22 minutes until golden and flaky.
- Mix powdered sugar, milk, and vanilla to make an optional glaze.
- Drizzle glaze over warm rolls and serve.
