• Preheat the oven to 350. Spray a nonstick muffin pan with nonstick cooking spray.
• Stir the softened butter and cocoa powder together until completely combined.
• In a separate bowl, combine the brown sugar, cinnamon, and chocolate chips.
• Roll out one can of crescent dough onto a silicone mat, silicone cutting board, or a lightly floured surface. Pinch the perforations together as needed.
• Evenly spread ⅓ (about 2 ½ tablespoons) of the cocoa powder-butter mixture over each sheet of crescent dough.
• On each sheet, sprinkle ⅓ of the brown sugar cinnamon mixture (about ½ cup loosely packed) over the butter.
• Roll up the dough from the long end.

  Cut the log in half cross-wise so you have 2 logs.

  Cut each log in half lengthwise.

  Roll each portion around your finger with the cut sides facing up and place it in the prepared muffin tin.
• Bake for 18-20 minutes or until golden brown.

Make the Frosting

• Stir the powdered sugar, melted butter, vanilla, and 1-2 tablespoons of milk together. Add more milk a little at a time until it reaches your desired consistency. I use 3 tablespoons.
• Spoon the frosting over the warm chocolate cinnamon cruffins. If desired, sprinkle with a few more mini chocolate chips.
• Serve warm.