Salted Caramel Cronuts

I’ve been doing a terrible thing.  I am pretty ashamed to tell you what I am guilty of, but I know I owe it to my readers.  The terrible thing I have been doing is…..counting calories.  I will be honest and tell you I am not proud of counting calories, but it is something I need to do.  I blame laziness counting calories on my lack of baking.  Don’t worry, I think the recipe I am about to share with you makes up for my absence.

This weekend was a special weekend because it was “cheat” weekend, which means I get to eat what ever I want and not track it on My Fitness Pal.  And for those of you who know me should know that when I “cheat” I go BIG and when I go BIG I make Salted Caramel Cronuts (croissant-donut hybrid).



I love this recipe because it is easy.  All you need is refrigerated Crescent Rolls and some biscuit cutters.


The end result is a wonderful flaky, buttery, layery (if that’s a word) goodness.




Salted Caramel Cronuts

slighty adapted from: pillsbury


2 cups vegetable oil
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup powdered sugar
Store bought caramel sauce
Sea Salt


In a saucepan in heat oil over medium heat to 350 degrees.

Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half width-wise to make tall stack. Repeat with remaining 2 rectangles.

To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Re-roll remaining dough to cut third doughnut.

Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.

In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with caramel and sea salt.


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