Cronuts – The Easy Way

Cronuts seemed like a daunting recipe, but I had heard so much about them that I wanted to try it. This recipe makes it easy to try your own cronuts.  The simplicity lies in the use of premade crescent roll dough. Just roll out the dough, fold it in a few times and roll some more, and you are ready to create your cronut. How awesome is that? Awesome enough that I was able to whip these little babies up in no time flat. The entire assembly and cook time was less than 30 minutes.

Rolling out cronut dough.

I was in a hurry to get these made one morning so I could get the cleaned up done before I had to go to work. To keep things simple, I decided to just use powdered sugar for the frosting. I’ve always loved powdered sugar donuts, so this was an obvious choice. The trick to getting a nice even coat of sugar on the cronuts was to place them in a medium-sized paper bag with about a half of a cup to a cup of powdered sugar. Seal the top of the bag by folding it over and shake it a couple of times. Your cronuts will come out of the bag with a gorgeous white coating of powdered sugar.

Plain or Filled

If you love your donuts with filling you can use your favorite pudding to fill them. Just fill a zip lock bag with the pudding and squeeze it into a corner of the bag. Next, poke a small hole on 2 or 3 sides of the cronut. Then make a small cut in the corner of the bag where the filling will come out. Place the hole of the bag in the hole of the cronut and squeeze until the pudding just starts to come out the cronut hole. Repeat for all the holes and you will end up with a lovely pudding filled cronut.

Cutting out cronuts.

Another great frosting to use on your cronuts a is a glaze. Here is a quick little recipe for a delicious glaze you can use on many desserts. Make sure that your cronuts are cooled to the touch before you glaze them. Otherwise you will end up with a melted mess of cronut goo.

  • 1 1/2 c confectioners sugar
  • 2 1/2 tbsp milk
  • 1/4 tsp lime or vanilla extract
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 tbsp butter
  • 1 tbsp cornsyrup

Cronuts  are a delicious and a great treat for a holidays or any special occasion.

Cooling Cronuts


Cronuts can be hard to make, however, this recipe makes them quick and easy.

Course Breakfast, Dessert
Cuisine American, French
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 people
Calories 3226 kcal
Author Barbara Tidwell


  • 1 pkg grand crescent rolls
  • 6 c canola oil (or about 3 inches in a large sauce pan)
  • 1/2 c confectioners sugar (powdered sugar)


  1. Place coconut oil in the sauce pan and bring up to a temperature of 350 degrees.

  2. While the oil is heating place one package of crescent rolls on a clean flat floured surface. Carefully unroll the entire package without breaking any of the dough. Carefully pinch the rolls together to form one whole piece of dough. Do this with both sheets of dough.

  3. Fold one half of the first sheet of dough over, and roll slightly out slightly with a roller so that the folds stick together. Fold again and roll slightly. You should have a square roughly 6 inch piece of dough.

  4. Grab a doughnut cutter and cut out a doughnut. You should be able to get two cronuts out of one tube. The left over dough makes excellent doughnut holes.

  5. Use a shot glass or other hole cutting utensil and cut out the hole. You can cook the holes with the cronuts.

  6. Once the oil has reached 350, drop the cronuts and cronut holes in the oil and cook for about 2 minutes on each side until golden brown.

  7. When cronuts are done, remove from oil and allow to cool and drain oil.

  8. Once the cronuts have cooled for a few minutes. Place about half a cup of powdered sugar in a paper bag.

  9. Place your cronuts and cronut holes in the bag and gently shake a few times or until the cronuts and holes are well coated with powdered sugar.

  10. Serve immediately.