Crescent Roll Beignets

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Crescent Roll Beignets are mouth-watering pillows of fried dough, smothered in cinnamon sugar. Breakfast doesn’t get any simpler or better!

I have stooped to new lows with these Crescent Roll Beignets. Or, maybe reached new highs…. I guess that depends on how you look at it. Beignets for dummies or genius idea. I’ll let you decide.

I’ve been wanting to make Beignets for a long time now. You know, the fluffy, fried dough that covered in powdered sugar famous in New Orleans. It’s the NOLA version of a doughnut and I just can’t get enough of them.

Crescent Roll Beignets

My plans were to make some with my favorite cinnamon roll dough. But that never happened. I had pizza dough from cheese bread I had made for the boys. I tried it, but because there is very little oil in the pizza dough, it didn’t brown like I had hoped. With a pot of hot oil, my brain quickly went into over-drive thinking of options.

I cook crescent rolls about twice a week for the boys for breakfast. Sometimes I bake them plain and sometimes I fill them with chocolate chips, or leftover holiday chocolate bars. The crescent rolls were my only option so I gave it a try! They were a huge hit, even with my very-picky 13-year-old.

For the Crescent Roll Beignets, I simply fried the crescent roll dough, then rolled them in a cinnamon sugar mixture.

4.34 from 3 votes

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Crescent Roll Beignets

Prep Time

5 mins

Cook Time

6 mins

Total Time

11 mins

 

Crescent Roll Beignets are mouth-watering pillows of fried dough, smothered in cinnamon sugar. Breakfast doesn't get any simpler or better!

Servings: 16

Author: Paula Jones

Ingredients

• 1 can crescent rolls
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Fill a pan with vegetable or canola oil so that it's at least 2 inches deep.
2. Heat oil to 350 degrees F.
3. Open and unroll dough.
4. Pull each crescent roll triangle apart at the perforated line.
5. Cut each large triangle into 2 smaller equal-sized triangles, so that you'll have 16 triangles.
6. Spread paper towels on a tray. You will drain the beignets on this after removing from oil.
7. Place 3 to 4 triangles of dough in hot oil. Don't crowd the pan.
8. Cook 2 to 3 minutes or until golden brown on first side, Flip to second side and cook another 2 to 3 minutes or until second side is golden brown.
9. Remove from oil with a slotted spoon and drain on paper towels 10 to 20 seconds.
10. Immediately roll in cinnamon sugar mixture.
11. Serve hot.
12. For cinnamon sugar, stir together the 1/4 cup granulated sugar and the 1 tablespoon cinnamon.
13. Optional: dust with powered sugar
14. Optional: serve with chocolate sauce for dipping.

Recipe Notes

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