Preparation Steps

• Preheat oven to 375°F (190°C). Grease and flour a 12-cup muffin tin.
• In a medium bowl, stir together the ricotta cheese, powdered sugar, and vanilla extract until well combined. Fold in the mini chocolate chips.
• Unroll the crescent roll dough and separate into 8 triangles. Press the triangles together to form a rectangle, then press out any perforations.
• Cut the dough rectangle into 12 equal squares.
• Press each square of dough into the cups of the prepared muffin tin, pressing it up the sides.
• In a small bowl, combine the melted butter, granulated sugar, and cinnamon. Brush this mixture over the inside of each dough cup.
• Bake for 12-15 minutes, or until golden brown and puffed.
• Let the cups cool in the muffin tin for a few minutes before carefully removing them to a wire rack to cool completely.
• Once cooled, fill each cup with the prepared cannoli filling. You can use a spoon or a piping bag for this.
• Chill the cannoli cups for at least 30 minutes before serving.