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1
Preheat the oven to 400u00b0F.
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2
In a small bowl, combine the 2 sugars and the cinnamon.
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3
Roll out both sheets of puff pastry slightly, into two identical squares. Brush the pastry all over with the cooled melted butter.
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4
Scatter half the cinnamon sugar all over one puff pastry square, and the other half all over the other. Do the same with the walnuts, and the chocolate chips.
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5
Roll the sweetened puff pastry squares up into logs, as if you were making a jelly roll. Using a serrated knife, trim just the edges off the sides of the logs. Then cut each log into 6 identical Pain au Chocolat Cinnamon Rolls.
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6
Spray a 12-cup muffin pan with nonstick cooking spray. Into each muffin cup, place one cinnamon roll, swirl-side up. Bake for 25-30 minutes. Check them at 25 minutes, and they should be golden and puffed. If not, allow them to go for a few more minutes, but you want to pull them before golden turns to brown.
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7
Meanwhile, prepare the glaze. In a bowl, whisk together the powdered sugar, creme fraiche, and half and half until the glaze has a smooth, even consistency. Set aside.
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8
When the cinnamon rolls are done in the oven, transfer them to a plate and allow them to cool slightly. When they are still warm, but no longer hot, drizzle the creme fraiche icing all over the tops of the Pain au Chocolat Cinnamon Rolls. Allow the glaze to set for about 5 minutes, and serve still warm.
