These yummy chocolate rolls are quick to
make and will disappear just as quickly...one right after another!
Chocolate
Crescent Swirls
- 8 tablespoons butter -
divided use
- 3/4 cup packed light brown
sugar
- 4 tablespoons unsweetened
baking cocoa - divided use
- 5 teaspoons water
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped
nuts (optional)
- 2 (8-ounce each) cans
refrigerated quick crescent dinner rolls
2 tablespoons granulated sugar
- Heat oven to 350°F
(175°C).
- Melt 6 tablespoons butter
in small saucepan over low heat; add brown sugar, 3 tablespoons
cocoa and water. Cook over medium heat, stirring constantly,
just until mixture comes to boil.
- Remove from heat; stir
in vanilla. Spoon about 1 teaspoonful chocolate mixture into
two 8-inch round baking pans.
- Sprinkle 1/4 cup nuts
evenly into each pan; set aside.
- Unroll dough; separate
into 8 rectangles; firmly press perforations to seal.
- Melt remaining 2 tablespoons
butter; brush over rectangles.
- Stir together granulated
sugar and remaining 1 tablespoon cocoa; sprinkle over all rectangles.
Starting at longer side, roll up each rectangle; pinch seams
to seal. Cut each roll into 6 equal pieces. Press gently into
prepared pans, cut-side down.
- Bake 20 to 22 minutes
or until light brown. Remove from oven; cool 30 seconds. Invert
onto cookie sheet. Let stand 1 minute; remove pans. Serve warm
or cool completely.
Makes 4 dozen mini swirl
rolls.
