Preheat convection oven to 325°. Grease regular size muffin tins.
Remove Croissant Sheets from freezer and thaw at room temperature until just barely thawed and pliable.
Roll out croissant sheet until approximately 12X18”.
Working quickly, with the long side in front of you, spread chocolate smear evenly over sheet leaving ½” border on furthest edge. If desired, sprinkle the mini chocolate chips over the top.
Roll the dough up into a log starting at the long side. Cut into 12 equal slices. Place the rolls cut side down into the greased muffin baking pan.
Cover, and let rise in a warm place until almost doubled, about 60-90 minutes. Floor proofing times will vary depending on room temperatures.
Bake rolls in preheated oven until golden, 20 to 25 minutes. Remove and allow to cool 5 minutes. Remove from Muffin pans and roll in sugar.
Alternatively, garnish with chocolate ganache instead of rolling in sugar.
Makes: 12 Buns