Ingredients:

  • 16 oz refrigerated crescent roll dough (2 cans, 8 oz each)
  • 0.5 cup Unsalted European-style butter, softened
  • 0.75 cup Granulated white sugar
  • 1.5 tbsp Ground Saigon cinnamon
  • 0.5 tsp Sea salt
  • 0.5 cup Semi-sweet chocolate hazelnut spread
  • 0.25 cup Heavy cream

Instructions:

  1. Preheat your oven to 400°F (200°C) and generously grease a standard 12-cup muffin tin with butter.
  2. On a lightly floured surface, lay out the dough, pinching any seams together. Roll the dough using a rolling pin until it is twice its original size and nearly translucent.
  3. Apply a thin, even layer of softened European-style butter across the entire surface of the stretched dough.
  4. Whisk together the granulated sugar, cinnamon, and sea salt. Sprinkle half of this mixture evenly over the buttered dough.
  5. Starting from the long edge, roll the dough tightly into a cigar-like cylinder. Cut the cylinder into 12 even pieces and place each vertically into the prepared muffin tin slots.
  6. Bake for 20 minutes until the ridges are mahogany-colored and the pastry has bloomed. Roll the warm cruffins in the remaining cinnamon sugar.
  7. Optional: Mix chocolate hazelnut spread with heavy cream to thin, then pipe into the center of the cooled cruffins.