Chocolate Toffee Cinnamon Sweet Rolls

Try this delicious and sweet treat made with Hershey's chocolate
sweet rolls

The Hershey Company


For the cinnamon rolls:

  • 1 can refrigerated crescent rolls
  • 1/2 Cup chocolate chips, such as HERSHEY’S semi-sweet chocolate chips
  • 1/4 Cup toffee bites, such as HEATH BITS O’ BRICKLE Toffee Bits or HEATH Milk Chocolate Toffee Bits
  • 1 Teaspoon ground cinnamon

For the salted caramel icing:

  • 2 Tablespoons unsalted butter
  • 1 Tablespoon milk
  • 1/4 Cup packed brown sugar
  • 1/4 Teaspoon vanilla extract
  • Kosher salt, to taste
  • 1/3 Cup powdered sugar
  • Chocolate chips and toffee bites, for garnish


For the cinnamon rolls:

Preheat oven to 350 degrees F and lightly grease 9-inch round or square pan.

Lightly flour work surface. Roll out crescent dough, but do not separate into triangles. Press seams together to form one rectangular dough sheet.

Sprinkle surface with chocolate chips, toffee bits, and cinnamon, pressing lightly into dough.

Starting from long side, roll to form log. Cut log into 12 even slices (about 1-inch each) with sharp knife. Place rolls in prepared pan.

Place into a round or square baking dish, or onto a baking sheet. They can be close together or spread apart; it’s your preference.

Bake 15 to 17 minutes or until golden brown.

Meanwhile, prepare the salted caramel icing. Spread icing on hot rolls. Garnish with additional chocolate chips or toffee bits if desired.


For the salted caramel icing:

Melt butter in small saucepan over low heat.

Stir in brown sugar, milk, vanilla, and 1/8 teaspoon salt.

Cook, stirring constantly, over low heat for about 3 minutes. Do not boil.

Remove from heat. With whisk, gradually blend in powdered sugar. Add additional salt, if desired.

Add additional milk if needed for desired spreading consistency.

Spread icing on hot rolls and sprinkle on more chocolate chips and toffee bits, if desired.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.