Chocolate Swirl Cinnamon Buns
These fragrant cinnamon buns are filled with a rich Nutella and brown sugar-cinnamon filling, then are crowned with a heavy swirl of Chocolate CandiQuik. Chocolate lovers, rejoice over these phenomenal breakfast buns!
Recipe type: Cinnamon Rolls, Breakfast, Treats
Serves: 8
  • 1 pkg (8-count) refrigerated crescent rolls
  • ⅔ cup brown sugar
  • 1-2 tsp cinnamon (to suit your tastes)
  • ½ cup chocolate hazelnut spread (like Nutella)
  • ¼ cup semi-sweet chocolate chips
  • 2 squares Chocolate CandiQuik
  1. Preheat oven to 350 degrees F. Liberally grease a 9" round cake pan with cooking spray; set aside.
  2. Lightly flour a clean, flat work space (like a counter or cutting board). Roll out the crescent roll dough, pinching the seams together to seal it into one single plane of dough. Spread the plane of dough with the Nutella, leaving a small border around the entire perimeter of the dough. Evenly top with the brown sugar, then sprinkle with the cinnamon.
  3. Starting with the longest edge furthest from you, roll the dough in a log shape tightly towards you; pinch the final seam to seal. Using unflavored dental floss or a very sharp knife, cut the dough into 8 equal pieces; place the cinnamon buns into the prepared pan.
  4. Tuck a few chocolate chips into the cinnamon buns, then bake for approx. 10-12 minutes or until the buns are golden brown and puffy. Cool for about 10 minutes in the pan.
  5. While the buns cool, melt your Chocolate CandiQuik according to package directions, until smooth. Pour the CandiQuik into a small resealable plastic bag, seal out the air, and snip off a corner of the bag. Drizzle the CandiQuik in a swirl-pattern on top of the cinnamon buns. Serve immediately! These are best served immediately, or warmed up.
Recipe by Miss CANDIQUIK at