Okay, real talk—last Sunday morning, I was standing in my kitchen at 7:30 AM, bleary-eyed, clutching my coffee like it was the only thing keeping me upright. My kids were already bouncing off the walls, demanding something “special” for breakfast. Special. At 7:30 AM. On a Sunday.

I was this close to pouring cereal and calling it a win when I spotted that sad, forgotten tube of croissant dough in the fridge—you know, the one I bought two weeks ago for “someday” baking. Well, “someday” had arrived, and it was wearing pajamas and messy mom bun.

What happened next was nothing short of a breakfast miracle. Ten minutes later, my kitchen smelled like a Parisian bakery, and my kids were staring at me like I’d just performed actual magic. Crispy, buttery layers on the outside, warm Nutella lava inside, and that perfect golden shine that makes them look way fancier than they have any right to be.

What You Actually Need (No Fancy Stuff)

Let’s be honest—this isn’t the kind of recipe where you need to measure things precisely. It’s more of a “dump and pray” situation.

1 tube of refrigerated croissant dough (store brand, because we’re not made of money)
Nutella (or whatever chocolate spread is on sale—no judgment here)
A handful of chocolate chips (because more chocolate is always the answer)
1 egg (or just skip it if you’re really not feeling it—they’ll still taste amazing)

Tools You Probably Already Have:

Air fryer (or oven, if you’re still living in 2015)
Parchment paper (unless you enjoy scrubbing burnt chocolate for 20 minutes)
A brush for egg wash (or your finger, because who has time to dig through the junk drawer?)

How to Make Them (Without Losing Your Mind)

Preheat the air fryer to 350°F while you wrestle the dough tube open. (Why do those things always pop like a gunshot and scare the dog?)
Separate the triangles and pretend not to notice when one gets mangled beyond recognition. (That’s the “tester” croissant—chef’s privilege.)
Smear on Nutella like you’re frosting a cake after a long day. Be generous, but leave a tiny border unless you want chocolate explosions. (Spoiler: You do, but your air fryer doesn’t.)
Sprinkle chocolate chips because why stop at one kind of chocolate? (Pro tip: Let the kids do this part. They’ll feel involved, and you get five seconds of peace.)
Roll them up from the wide end, squishing the pointy tip underneath. They won’t look perfect, and that’s fine. Croissants in France probably have bad days too.
Brush with egg wash if you’re feeling fancy. Or skip it. They’ll still taste like happiness.
Air fry for 7-9 minutes but check early because air fryers are moody. You want them golden, not charcoal. (Though let’s be real—even the burnt ones get eaten.)
Try to wait five minutes before eating unless you enjoy molten chocolate burning your tongue. (I never learn.)

Ways to Mix It Up (Because Variety Is the Spice of Life)

Kid-friendly version: Add banana slices or peanut butter.
“I’m an adult” version: Drizzle with sea salt or add a smear of jam.
“Oops, it’s dessert now” version: Top with vanilla ice cream and pretend it’s gourmet.

Why This Recipe Is My Secret Weapon

Time: Faster than driving to a bakery.
Effort: Less work than making toast.
Results: People act like you’re a culinary genius.

So next time you’re staring into the abyss of your fridge at 7 AM, remember: greatness (or at least really good croissants) is just a tube of dough away. And if anyone asks? Yeah, it’s an old family recipe. 😉