Salted Caramel Crescent Doughnuts

Salted Caramel Crescent Doughnuts

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"Doughnuts made with crescent dough are light, flaky and incredibly tasty!"
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20 m servings 602 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 70g
  • 23%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350 degrees F.
  2. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
  3. To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
  4. Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
  5. Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
  6. In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.


  • Make the Most of This Recipe With Tips From The Pillsbury(R)¬†Kitchens
  • Add food color to the powdered sugar glaze for a fun and colorful doughnut topper.
  • Cut doughnut holes out of dough scraps with 1/2-inch biscuit cutter.


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These were really awesome. Soft and flakey -- sweet and salty. The perfect combo. I could really see making these for breakfast or dessert.

The vanilla pudding isn't needed. Just mix the powdered sugar, milk, caramel, and sea salt together and put on top. Even better when topped with banana slices.

Oh Wow! I was lazy...didn't add the pudding and no biscuit cutter meant for more donut rounds rather than donuts. I poked holes in the rounds with a knife, salted and drizzled the carmel and p...