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Chocolate Cream Cheese Croissant Bake


for 10 servings

  • 10 oz (285 g) mini croissant, 2 tubes, chopped
  • 8 oz (225 g) cream cheese, 2 packages, softened
  • 1 cup (220 g) brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup (120 mL) milk
  • 2 cups (350 g) semi-sweet chocolate chips


  1. Preheat oven to 350ºF (175ºC).
  2. Open 2 (or 3, depending on the size of your baking pan) prepackaged crescent dinner rolls and chop them into 2 cm (1 inch) balls.
  3. Spray a medium-large baking pan with cooking spray and place the balls in the pan.
  4. Sprinkle chocolate chips evenly over the dough.
  5. In a large bowl, whisk cream cheese until smooth and creamy, add sugar, eggs, and vanilla, and whisk together until mixed.
  6. Slowly add milk to develop a more liquidy consistency without curdling the cream cheese.
  7. Pour cream cheese mixture evenly over dough then let sit for 20 minutes (optional).
  8. Bake for 45-50 minutes, or until middle is cooked through.
  9. Cool for 10 minutes.
  10. Garnish with a nice scoop of vanilla ice cream.
  11. Enjoy!
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