Chocolate Hazelnut Cinnamon Twists

• Vegetarian

• Condiments

  • 1/2 cup Chocolate hazelnut spread

• Baking & Spices

  • 1 tbsp Cinnamon
  • 1 can Crescent rolls dough, refrigerated
  • 1/4 cup Granulated sugar, White

Found on willcookforsmiles.com

Description

Ingredients

• 1 can refrigerated crescent rolls dough, grand size
• About ½ cup chocolate hazelnut spread
• ¼ cup white granulated sugar
• 1 Tbsp cinnamon

Directions

• Preheat oven to 375 and grease a large baking sheet.
• Mix sugar and cinnamon in a wide bowl, until evenly combined.
• Carefully, unroll the dough but do not separate it at the seams. Cut the dough only at the seams that make a square, dont 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.
• Slice each square in half to form long rectangles. (You will have 8 rectangles to fill.)
• 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.
• Bring the edges of the long sides together and press them together. Make sure to seal top and bottom too. Seal all openings.
• Gently roll the filled pastry tube in cinnamon/sugar mixture.
• Carefully start twisting the the pastry tube. It will stretch to about twice its length, and its alright, just make sure not to stretch too much and seal any spots that may come apart.
• Repeat this will all 8 pastries. Lay them on the prepared baking sheet and bake for 10-13 minutes.
• (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.)