Easy Fried Mini Cronuts

Fried to golden brown and rolled in a tantalizing cinnamon sugar mixture, these easy fried mini Cronuts are quick, mouthwatering, and sure to please.

Course: Dessert, easy, semi homeade

Cuisine: breakfast, brunch, Dessert

Keyword: croissant, cronut, donuts, fried, mini

Servings: 24

1 8 Ounce Pack of Crescent Rolls
Oil For Frying (I used vegetable, and about 6-8 cups is good depending on pan size)
½ Cup Granulated Sugar
1 Teaspoon Ground Cinnamon
Homemade Caramel, for dipping (optional)

Heat oil on high in a heavy-bottom pan until it reaches 350 degrees. It’s ok if the temperature fluctuates between 325 and 350, but try to keep it in that range.
Open your pack of crescent rolls, and remove + open both rolls of dough. Seal the perforations in the dough gently by pressing the seams together.
You will have 4 rectangles of dough, which are each two triangles pressed together.
Using a pizza cutter, divide each rectangle into 6 smaller triangles. Roll each of the pieces up into mini crescent rolls and press down on the tip to “seal” it to the bottom.
Using a slotted spoon, gently place the mini crescents into the oil. Be cautious as the oil is hot and burn if it splashes on the skin.
Fry each batch of mini crescents for about one and a half minutes each, flipping them several times with the spoon so they brown up evenly.
Using the slotted spoon, carefully remove 2-3 crescents from the oil at a time, allowing the excess oil to drip off. Place them on a paper towel lined plate to sewn further.
Toss in the cinnamon sugar mixture. Top with homemade caramel sauce or chocolate fudge. Store any leftovers in an airtight container at room temperature for one day. Makes about 24 mini Cronuts. Best served day of. Enjoy!

See blog for gluten free and dairy free options.