Chocolate Walnut Crescent Twist Bread starts with refrigerated crescent roll dough for a quick and easy breakfast or dessert. This chocolatey treat is a family favorite.
1can(8 oz) refrigerated crescent dinner rolls or 1 refrigerated crescent roll sheet
1/3cupsemisweet mini chocolate chips
1/3cupchopped walnuts, toasted
1tablespoonsugar
2teaspoonsground cinnamon
2ouncescream cheese, softened
For the Glaze:
1/2cuppowdered sugar
1-2teaspoonsmilk
1/4teaspoonvanilla extract
For the Topping:
1tablespoonmini chocolate chips
1tablespoonchopped walnuts, toasted
Instructions
Heat oven to 375°F. Line a sheet tray with a piece of parchement paper or silicon baking mat. Sprinkle ligtly with some all-purpose flour (optional).
Unroll dough; with a rolling pin or your fingers press or roll lightly and evenly to form a 12x8-inch rectangle. Firmly press perforations together to seal.
Evenly spread cream cheese onto the dough. I heat mine for 10 seconds in the microwave and then stir untl it's easily spreadable.
Next, sprinkle dough with the cinnamon and sugar, then sprinkle on the 1/3 cups of chocolate chips and toasted walnuts.
Starting at the long side, roll up forming a log; pinch edges to seal. Join the ends together to form ring; press to seal.
Grabbing each end, gently twist ring in opposite directions to form a figure 8; place onto the prepared baking pan.
Bake 25 to 30 minutes or until deep golden brown. Cool slightly before glazing.
To make glaze, combine sugar, milk and vanilla till smooth. If too thick add a few more drops of milk. With a spoon, piping bag, or zip top bag with a small hole cut into one corner, drizzle the glaze over the top of the pastry. Sprinkle with chocolate chips and walnuts, optional.