Chocolate Hazelnut Cinnamon Twists

Irresistible crescent dough pastry filled with chocolate hazelnut spread, coated in cinnamon sugar, and twisted into straws of deliciousness.

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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How do you get the family around the table in the morning? Breakfast, of course.

It’s even better when that breakfast is a warm, chocolate filled, cinnamon sugar coated, flaky pastry twists. They are delicious, they are addicting, and they are sure to have everyone loving the morning. Best of all, these pastries are super easy to make and only have 4 ingredients.

What’s not to love in an easy breakfast treat that fills your house with an amazing aroma and fills your tummies with amazing tasting pastries?!

It’s that long awaited time of the year when we get all the tasty seasonal products back at the store. It’s that time when we bake with pumpkin, apples, and the house smells of holiday spices. Ah, my favorite time of the year. I have my fall decorations and pumpkin wreath on the door and something with pumpkin baking in the oven on September 1st. Yeap, I’m one of those holiday people and I’m not ashamed!

While hubs and I were shopping, we went to get us some Pumpkin Pie Spice ID creamer to get us more into the fall spirit when we saw something new and exciting…

Hubs: “No way, Salted Caramel Mocha creamer? Dibs.”

Me: “Oh, have it, did you see the Chocolate Hazelnut one? Dibs!”

Chocolate hazelnut spread has been my weakness since I was a kid and International delight made one just for me, at least I’d like to pretend they did. And now, my coffee tastes like heaven, with Chocolate Hazelnut creamer in it. Even better than Pumpkin Pie Spice!

Chocolate Hazelnut Cinnamon Twists

Irresistible crescent dough pastry filled with chocolate hazelnut spread, coated in cinnamon sugar, and twisted into straws of deliciousness.

Print

Course Dessert

Cuisine American

Keyword chocolate, Cinnamon, Hazelnut

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

Servings 8

Author Lyuba Brooke

Ingredients

• 1 can refrigerated crescent rolls dough grand size
• About 1/2 cup chocolate hazelnut spread
• 1/4 cup white granulated sugar
• 1 Tbsp cinnamon

Instructions

1. Preheat oven to 375 and grease a large baking sheet.
2. Mix sugar and cinnamon in a wide bowl, until evenly combined.
3. Carefully, unroll the dough but do not separate it at the seams. Cut the dough only at the seams that make a square, don't cut the diagonal seams that make a triangle. Gently press together the diagonal seams that would form a triangle to seal them back up as best as you can.
4. Slice each square in half to form long rectangles. (You will have 8 rectangles to fill.)
5. Spread a long line of chocolate hazelnut spread down the middle of each pastry rectangle. Make sure not to cover the entire pastry, but just in the middle, that way it will leave space around the chocolate spread to seal the pastry.
6. Bring the edges of the long sides together and press them together. Make sure to seal top and bottom too. Seal all openings.
7. Gently roll the filled pastry tube in cinnamon/sugar mixture.
8. Carefully start twisting the the pastry tube. It will stretch to about twice its length, and it's alright, just make sure not to stretch too much and seal any spots that may come apart.
9. Repeat this will all 8 pastries. Lay them on the prepared baking sheet and bake for 10-13 minutes.
10. (Note: if you will be trying original crescent roll dough and not the grand size one, size of pastry and bake time will be less.)

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

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Some More Recipes From Me:

Sausage and Gravy Pastry

Ham, Egg, and Cheese Pastries

Strawberry Vanilla Crescent Rolls

Disclosure: This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.