Published by Melinda McKee.

What do you get when you mix a flaky croissant and a rich donut? The Cronut™ in New York may have taken the world by storm, but this butter-free, vegan croissant doughnut is melt-in-your-mouth delicious! I created several variations, and they’re all super-simple and delectable. And best of all, no animals were harmed in the creation of these desserts!

Vegan Cronut Copycat Collage

Basic Vegan Croissant Doughnuts

2 cups dairy-free milk
1 pkg. vanilla or chocolate pudding
2 cups vegetable oil
1 can refrigerated crescent dinner rolls
1/2 cup sugar

  • Using the dairy-free milk, make the pudding according to the package direction, then set aside.

  • Pour the pudding into a decorating bag that has a decorating tip. (You can also use a 1-quart or 1-gallon plastic storage bag.) Insert the decorating tip into the side of the doughnuts and squeeze the pudding into them until filled consistently.
  • Roll in sugar, serve, and enjoy!

Makes 2 to 3 servings                  


Instead of pudding, insert 1 to 2 sandwich cookies into your doughnut before frying.

Cronut Copycat Variation: The Crookie

Mix cinnamon into the vanilla pudding and roll the doughnut in cinnamon sugar.

Cronut Copycat Variation: The Snickernut

Mix 1 teaspoon of instant coffee into the chocolate pudding and sprinkle the top of the doughnut with cocoa powder.

Cronut Copycat Variation: The Mochanut

And don’t neglect those scrumptious middle cutouts!

Cronut Copycat Variation: Doughnut Holes

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