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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

1. Heat oven to 350°F (175°C).
2. 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.
3. Remove from heat; stir in vanilla. Spoon about 1 teaspoonful chocolate mixture into two 8-inch round baking pans.
4. Sprinkle 1/4 cup nuts evenly into each pan; set aside.
5. Unroll dough; separate into 8 rectangles; firmly press perforations to seal.
6. Melt remaining 2 tablespoons butter; brush over rectangles.
7. 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.
8. 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.

 

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