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.
Crescent Roll Beignets
Ingredients
- 1 can crescent rolls
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Fill a pan with vegetable or canola oil so that it's at least 2 inches deep.
- Heat oil to 350 degrees F.
- Open and unroll dough.
- Pull each crescent roll triangle apart at the perforated line.
- Cut each large triangle into 2 smaller equal-sized triangles, so that you'll have 16 triangles.
- Spread paper towels on a tray. You will drain the beignets on this after removing from oil.
- Place 3 to 4 triangles of dough in hot oil. Don't crowd the pan.
- 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.
- Remove from oil with a slotted spoon and drain on paper towels 10 to 20 seconds.
- Immediately roll in cinnamon sugar mixture.
- Serve hot.
- For cinnamon sugar, stir together the 1/4 cup granulated sugar and the 1 tablespoon cinnamon.
- Optional: dust with powered sugar
- Optional: serve with chocolate sauce for dipping.
Notes
Nutrition
Ham says
Good recipe, I would recommend! I accidentally exploded a can of crescent rolls I wasn’t gonna use, so used this recipe and it turned out great!
Jennifer says
These were soo good!! Better than the original beignets!! I dipped mine in warm heated Nutella!
Amanda says
This are more like sopapillas than beignets
Stephanie M Beard says
These are wonderful…better than New Orleans…and so easy
I use a paper lunch bag to shake the sugar onto the Beignets
Red says
Great idea!! That’s exactly what I’m gonna do! Never would have thought to do that. Thanks so much for sharing.
Thomas Coleman says
Cannot believe how easy this was! Came out absolutely perfect. Thank you for this awesome recipe
m.s. says
wonder if you could roll a little sweetened cream cheese into these before frying?
ANNA GHALLAB says
I would use it as a dip
Maribel Marrero says
Hi M.S. You know, ……. I too was thinking the exact same thing, BUT from what I know/have heard, most of these recipes w cream cheese inside — it’s best to FREEZE then first prior to frying. This way they come out PERFECT !! and filling doesn’t become a HUGE melted mess – just saying. I think ….. it’s definitely worth trying at least a few to see how they turn out. Good Luck with this “experiment”.