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Homemade baked cronuts

I'm a food blogger (since 2009!), travel writer, DIY crafter, social media rockstar and two-time cookbook author with a passion for adventure, cooking & healthy recipes.

A healthier alternative to the NYC craze

Unless you've been living under a rock, there's a strong chance you've heard of a cronut. And if you're lucky, you've tried one. These flaky, half doughnuts-half croissants have taken the world by storm. To celebrate the fame, we made our own baked cronut, originally made popular by the Dominique Ansel Bakery.

A healthier alternative to the NYC craze

These baked, not fried, cronuts are filled with rich chocolate, glazed with peanut butter and topped with fun sprinkles. If you're worried these baked cronuts don't measure up, just take a look at the layers! Each bite is flaky, buttery and sweet, giving you the world's most delicious (and slightly lighter) brunch fare!

Homemade baked cronuts recipe

Yields about 8 cronuts

A healthier alternative to the NYC crazeIngredients:

  • 4 refrigerated cans of Pillsbury Grands Crescent Rolls
  • 1 cup chocolate pudding
  • 1/4 cup peanut butter
  • 5 tablespoons cream
  • 1/2 cup melted chocolate
  • Sprinkles

Directions: 

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and grease with nonstick cooking spray.
  2. Separate each can into two sets of triangles (you should have about 8 rectangles). Press the triangle perforations together with your hands until squished. Repeat until all rectangles have been made. Top each rectangle with another and press the edges together.
  3. Fold each squished rectangle in half width-wise. Using a 3-inch round cutter, cut out circles (you'll have 8). Then, using a 1-inch cutter, cut out circles in the middle. Save the circles for doughnut holes.
  4. Place the cronuts and cronut holes on the parchment paper. Bake for about 13-15 minutes, or until golden brown. Place on a wire cooling rack and let cool.
  5. Meanwhile, make the peanut butter glaze by whisking the cream and peanut butter together. Cut 3/4 of the cronuts in half and stuff with pudding. Replace tops and glaze with peanut butter glaze and top with sprinkles. Glaze the other 1/4 of the cronuts with melted chocolate and top with sprinkles.

More homemade copycat recipes

Restaurant copycat: Auntie Anne's pretzels
Restaurant copycat: Cheesy pizza bread
Easy homemade Ikea meatballs

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