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 this beignet recipe. Or, maybe reached new highs…. I guess that depends on how you look at it. Beignets for dummies, or a genius idea? I’ll let you decide.
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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 doughnuts, 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
But beignets are made with powdered sugar
It’s a quick easy version of beignets. I didn’t clain they were authentic.
So, roll your fried crescent dough in powdered sugar, or dust them with powdered sugar from a shaker. It’s not difficult. I usually do them both ways. Half with cinnamon sugar, and the other half with powdered sugar. Both are delicious! It’s fried dough…how can it not be delicious?
Excellent
I made these… WOW! These were incredible! So easy and delicious. I served them with a dusting of powdered sugar and different shipping sauces. Warm chocolate, warm Nutella and some of my homemade jams. ( strawberry and raspberry) They were all amazing! Thank you!
Thank you so much! I’m happy you enjoyed them!