Chocolate Hazelnut Spread
Ready Rolled Pastry
Icing Sugar (optional)
Heat up your oven to 160°. Unroll the croissant dough and spread over a layer of chocolate spread. Sprinkle with cinnamon powder and roll it up.
Using a sharp knife, carefully cut the roll into slices about 1 cm thick. Try not to push down too much to avoid them getting squashed. Get a muffin or cupcake tin and lightly grease it with cooking oil. Fill the tin with the slices and get it in the oven.
You're going to want to cook them until they're golden brown and crispy. Let them cool down a bit before trying to remove them from the tin.