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 To celebrate the fame, we made our own baked cronut, originally made popular by the Dominique Ansel Bakery.
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
- 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
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and grease with nonstick cooking spray.
- 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.
- 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.
- 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.
- 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.