Salted Caramel Crescent Doughnuts

salted caramel crescent doughnuts Side Dish
Salted Caramel Crescent Doughnuts
  • Prep 10 min
  • Total 20 min
  • Ingredients 8
  • Servings 3

Doughnuts made with crescent dough are light, flaky and incredibly tasty! MORE+ LESS-

Updated October 15, 2018
Pillsbury Crescents
Make with
Pillsbury Crescents


cups vegetable oil
can (8 oz) Pillsbury™ refrigerated crescent rolls
snack-size container (4 oz) vanilla pudding
tablespoons caramel sauce
teaspoon kosher (coarse) salt
cup powdered sugar
Additional caramel sauce, if desired


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  • 1
    In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
  • 2
    Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
  • 3
    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. Reroll remaining dough to cut third doughnut.
  • 4
    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.
  • 5
    Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
  • 6
    In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.

Expert Tips

  • Add food color to the powdered sugar glaze for a fun and colorful doughnut topper.

Nutrition Information

No nutrition information available for this recipe

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