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Homemade 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.