250-300g croissant dough
1/2 cup chocolate chips
3 tbsp caramel sauce?
2 tbsp melted butter
1/4 cup granulated sugar
1 tsp cinnamon
A pinch of sea salt
Set oven to 180°C and line a baking sheet with parchment paper.
Prepare cinnamon sugar by combining cinnamon powder and sugar. Add a pinch of salt for contrast.
Roll out the croissant dough and cut into 8 elongated triangles. Place chocolate chips and drizzle caramel sauce at the wider end.
Roll up the crescents from wider end to the narrow end, seal the filling inside. Curve to make crescent shape.
Brush with melted butter and bake for 10-12 minutes. Once baked, roll the crescents into cinnamon sugar mixture while still warm.
Let it cool enough to handle and serve warm with chocolate drizzle or toppings of choice.