Chocolate Chunk Croissant Rolls
This weeks Mouthwatering Monday Recipe is Chocolate Chunk Croissant Rolls. These yummy sweet breakfast treats will be a hit at any brunch and are simple enough to make for an every day breakfast. I hope you guys enjoy them as much as we do.
1 tube of croissant dough or puff pastry dough
1 cup chocolate chunks will have some left over chocolate chunks depending on the amount of chocolate in each roll.
1 egg you can use egg white only if you want
1 tsp vanilla
1 tsp water
1 tbsp sugar
Whisk or mix the egg (egg white) with the vanilla and water.
For large rolls roll out and cut the croissant dough into strips. For smaller rolls cut the long strips in half.
Lay out the chocolate chunks to have a little or as much chocolate as you want. I like to alternate the chocolate chunks to make the rolls easier to roll. You can replace the chocolate chunks with a chocolate spread. Just leave the edges free of the spread or you will not be able to seal the roll.
Roll the strips up carefully tucking the chocolate in place as you roll.
Brush the egg wash over each roll.
Sprinkle the tops of the rolls with sugar.
Bake at 350* for 13 to 18 minutes until golden brown. Oven temps and times may vary.
The chunks will be distributed throughout the pastry to get chocolate in every bite.
Ready to serve and eat.
Some additions to the chocolate filling or change in fillings are orange zest, strawberries, bananas, jams.
What is your favorite croissant filling?
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