Classic crescent rolls filled with white chocolate cream cheese and drizzled with dark chocolate- these Double Chocolate Crescent Rolls are the perfect morning treat!

Double Chocolate Cresent Rolls drizzled with milk chocolate

Sometimes you just need to start your day off with a little chocolate- these double chocolate crescent rolls are a chocolate-lover’s dream! They are filled with a homemade white chocolate cream cheese before being baked, then drizzled with melted milk chocolate when they are finished.

baked chocolate drizzled crescent rolls on a cookie sheet

These crescent rolls are filled with white chocolate cream cheese but you could sub in cream cheese sweetened with powdered sugar. Not into chocolate? Try blueberry jam or orange marmalade. We always have this Strawberry Freezer Jam on hand as well- who else loves chocolate covered strawberries?

Double Chocolate Crescent Rolls

Originally this recipe used Philadelphia White Chocolate Cream Cheese. Since then I have updated the recipe to include a homemade version. In addition to the crescent rolls and melted milk chocolate you will need:

  • cream cheese
  • butter or margarine
  • white chocolate
  • vanilla extract
  • powdered sugar

crescent rolls on a baking sheet drizzled with milk chocolate

Helpful Tips for Silky Smooth Cream Cheese

For a perfectly smooth white chocolate cream cheese, measure the powdered sugar, then sift it with a hand sifter or mesh strainer before adding it to the cream cheese mixture.

It is best to use white chocolate melting and dipping candy discs such as Ghirardelli rather than white chocolate chips. Chocolate chips do not contain cocoa butter and are designed to keep their shape. So while you technically can melt chocolate chips, you will have better success using melting discs designed for that purpose. Here is a full explanation from Cook’s Illustrated.

crescent rolls on a baking sheet and drizzled with milk chocolate

Double Chocolate Crescent Rolls

Classic crescent rolls filled with white chocolate cream cheese and drizzled with dark chocolate- these Double Chocolate Crescent Rolls are the perfect morning treat!
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Ingredients

White Chocolate Cream Cheese

  • 4 oz cream cheese, softened
  • 2 Tablespoons butter, (or margarine), softened
  • 3 oz white chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cups powdered sugar

Crescent Rolls

  • 8 oz refrigerated crescent rolls, (1 can)
  • 1 cup white chocolate cream cheese
  • 1/4 cup milk chocolate, melted and cooled

Instructions
 

MAKE the White Chocolate Cream Cheese

  • Beat cream cheese and butter in bowl with electric mixer on medium speed until smooth. Add melted chocolate and vanilla extract; mix well.
  • Add sugar gradually. Beating until light and creamy after each addition.

ASSEMBLE the Crescent Rolls

  • Heat oven to 350ยฐF. Separate dough into 8 triangles.
  • Place approximately 2 Tablespoons prepared cream cheese on each triangle. Roll up each crescent, ending at the smallest tip of triangle. Place with tips down on ungreased cookie sheet.
  • Bake 10-12 minutes or until golden brown.
  • In a microwave-safe bowl melt chocolate chips on low to medium heat for 60 seconds. Stir and reutn to microwave for 10 second intervals until melted. Do not overheat.
  • Remove rolls from cookie sheet. Drizzle with melted milk chocolate and serve warm.

Notes

Originally this recipe used Philadelphia White Chocolate Cream Cheese. Since then I have updated the recipe to include a homemade version.

Nutrition

Calories: 318kcal, Carbohydrates: 37g, Protein: 3g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 25mg, Fiber: 1g, Sugar: 27g, Iron: 1mg
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

Looking for More?

If you love chocolate you’re going to want to try our HERSHEY’S KISSES Milk Chocolate Crescents.

During the holidays we enjoy these crescents with the Best Homemade Eggnog.

Feeling adventurous? Try my famous Buckeye Eggnog.

 

These Double Chocolate Crescent Rolls are quick and easy. You can pull them off in no time- even on a school morning! I’m also sharing the recipe over at Java Cupcake today.