Chocolate Cinnamon Rolls

Sandra Lee would be so proud for these semi-homemade chocolate cinnamon rolls. I had some extra puff pastry in my freezer from when I made (healthy) chicken pot pies. Clearly it couldn't go to waste so I desperately wanted to make something with it, but didn't want to have to go out and buy any extra ingredients since the whole purpose of my baking streak is in an effort to get rid of my extra food. I have cinnamon, chocolate, and sugar, chocolate cinnamon rolls for breakfast anyone?

Chocolate Cinnamon Rolls
1/2 of a 17.3 ounce package puff pastry (1 sheet, thawed)
About 1 oz chocolate, chopped super fine
1 Tbsp white sugar
1/2 Tbsp cinnamon
1 Tbsp brown sugar
1 egg white, beaten
Whipped or spreadable butter/margarine to coat the puff pastry


Place puff pastry sheet on a piece of parchment paper on a flat surface. Smooth out any wrinkles and creases from the folds with your hands and a little water. Spread an even layer of butter on top of the puff pastry. This adds moisture and delicious flavor. Mix together cinnamon and white sugar in a small bowl and evenly coat entire surface minus a 1/2 inch strip on one edge for easy rolling. (Add more or less cinnamon and sugar depending on preference). Take chocolate and evenly sprinkle on top of cinnamon sugar layer. Repeat with the brown sugar. Cut sheet into 6 even strips with each strip having a non-coated ending. Starting from the opposite side (the covered side) roll along one of the cut ends and place that flat down on a greased baking pan. Repeat for all 6 and it should look something like this

After all of the rolls are on the pan, take a pastry brush and the egg white and lightly coat the outside to help it get that delicious golden brown color. Let's take another look at what the inside looks like...

Oh hello gorgeous chunks of sugar and chocolate.

Bake in a 375 degree oven for 20-25 minutes. Let them sit outside of the oven for about 5 minutes before eating. Garnish with powdered sugar 

Sweet, sweet breakfast

Enjoy :)