Preheat the oven to 400 degrees. Separate the crescent rolls.

Place a mini creme egg at the wide end of a crescent roll and roll up, pinching the edges so the chocolate doesn't leak out.

If you'd like, you can cut some of the crescent rolls in half (I did this with 4 of them) and simply roll the dough around the creme egg and pinch the ends shut.

Place on a baking sheet. Brush with melted butter.

In a small bowl combine half the sugar with the cinnamon. In another small bowl combine half the sugar with the espresso powder.

Sprinkle the cinnamon mixture on half the croissants and the espresso mixture on the other half of the croissants.

Bake for 10-12 minutes or until golden brown. Remove from oven and cool 3-5 minutes before eating.