Chocolate Toffee Cinnamon Sweet Rolls

Details

Time
1 hour
Skill Level
Intermediate
Yields
12 rolls

These chocolate sweet rolls mark a special start to a special day. With toffee, cinnamon and salted caramel all swirled into one deliciously savory combination, this chocolate cinnamon roll recipe makes breakfast worth getting up for. Your family will love it!

Ingredients & Directions

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

Ingredients

  • 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

    milk

  • 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

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

pan
9-inch pan
measuring cup
measuring cups
wire rack
wire rack
oven
oven
saucepan
saucepan
whisk
whisk
1

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

2

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.

3

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?