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Chocolate Toffee Cinnamon Sweet Rolls


15 Min.
30 Min.
Skill Level:
12 rolls

Imagine a cozy breakfast with a hot latte and a warm cinnamon sweet roll made with melted chocolate and toffee, drizzled with salted caramel icing. If you want an easy-to-make special treat on weekends, bake this Chocolate Toffee Cinnamon Sweet Rolls recipe. The home-baked smell of these rolls will even rouse your late sleepers!

If your family loves sweet and gooey treats for breakfast on the weekends, we recommend our Chocolate Quicky Sticky Bread recipe. It's another breakfast worth getting up for, just like our Chocolate Toffee Cinnamon Sweet Rolls recipe!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
15 minutes
5 minutes
Cool Time
5 minutes


  • 1 can
    refrigerated crescent rolls (8 oz)
  • 1/4 cup
    HEATH BITS O' BRICKLE Toffee Bits or HEATH Milk Chocolate Toffee Bits
  • 1 tsp
    ground cinnamon
  • Salted Caramel Icing
  • 2 Tbsps
    unsalted butter
  • 1 Tbsp
  • 1/4 cup
    packed light brown sugar
  • 1/4 tsp
    vanilla extract
  • 1/8 to to 1/4 tsp
    kosher salt
  • 1/3 cup
    powdered sugar

Step-By-Step Directions

Equipment Needed 
pan 9-inch pan
measuring cup measuring cups
wire rack wire rack
oven oven
saucepan saucepan
whisk whisk

Heat oven to 350°F. Lightly grease 9-inch round or square pan.


Lightly flour work surface. Roll out crescent dough, but do not separate into triangles. Press seams together to form one rectangular dough sheet. Sprinkle surface with chocolate chips, toffee bits and cinnamon, pressing lightly into dough. Starting from long side, roll to form log. Cut log into 12 even slices (about 1-inch each) with sharp knife and sawing motion. Place rolls in prepared pan.


Bake 15 to 17 minutes or until golden brown. Meanwhile, prepare SALTED CARAMEL ICING. Spread icing on hot rolls. Garnish with additional chocolate chips or toffee bits, if desired. Makes 12 rolls.

Salted Caramel Icing: 

Melt butter in small saucepan over low heat. Stir in brown sugar, milk, vanilla and 1/8 teaspoon salt. Cook, stirring constantly, over low heat for about 3 minutes. Do not boil. Remove from heat. With whisk, gradually blend in powdered sugar. Add additional salt, if desired. Add additional milk if needed for desired spreading consistency. Makes about 1/2 cup icing.

Additional questions?