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Easy Chocolate Croissant Cinnamon Rolls

Flaky puff pastry rolled with cinnamon sugar and chocolate chips, baked into croissant-style cinnamon rolls perfect for breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 rolls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 1 sheet puff pastry thawed but cold
  • 3 tbsp unsalted butter softened
  • 0.33 cup brown sugar packed
  • 1 tbsp cinnamon
  • 0.5 tsp vanilla extract
  • 0.33-0.5 cup chocolate chips
Filling
  • 1 egg beaten, for egg wash
  • 0.5 cup powdered sugar for optional glaze
  • 1-2 tbsp milk for optional glaze
  • 0.25 tsp vanilla extract for optional glaze

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
  2. Roll out thawed puff pastry on a lightly floured surface.
  3. Mix softened butter, brown sugar, cinnamon, and vanilla into a paste.
  4. Spread cinnamon mixture over the puff pastry.
  5. Sprinkle chocolate chips evenly over the filling.
  6. Roll pastry into a tight log and slice into 8 rolls.
  7. Brush tops with egg wash and place on baking sheet.
  8. Bake 18–22 minutes until golden and flaky.
  9. Mix powdered sugar, milk, and vanilla to make an optional glaze.
  10. Drizzle glaze over warm rolls and serve.

Notes

Keep puff pastry cold for best flaky texture. Mini chocolate chips melt more evenly.