226 g crescent roll dough
2 tbsp unsalted butter
2 tbsp unsweetened cocoa powder
3 tbsp brown sugar
1 tsp cinnamon
¼ tsp salt
Mix cocoa powder, brown sugar, salt and cinnamon powder in a bowl. Add melted butter, vanilla, and heavy cream. Stir until smooth.
Preheat oven to 190°C and line a baking sheet with parchment paper.
Roll out the dough and cut it into triangles. Spread a thin layer of cocoa-cinnamon filling on each. Roll from wide end to the tip and curve to make crescent shape.
Bake the crescents for 12-15 minutes. Let cool for 5 minutes then drizzle with cocoa glaze. Serve warm.