Filled Crescent Roll Doughnuts

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“You've got options here! Pick a flavor, or make a couple and freeze them! We use these as desserts sometimes, but usually they end up as breakfast. I figure they can't be any worse then doughnuts, and they have fruit in them. You could probably use any type of baking chips to vary the flavor, such as white chocolate or mint chocolate. I don't usually measure these, just dump it in, so these are approximate!”

Ingredients Nutrition

  • 8 ounces refrigerated crescent dinner rolls
  • Cinnamon Nut Filling
  • 12 cup brown sugar
  • 12 cup walnuts or 12 cup pecans
  • 2 tablespoons butter, softened
  • 12 teaspoon cinnamon
  • Chocolate Filling
  • 4 tablespoons semi-sweet chocolate chips
  • Peanut Butter Filling
  • 2 tablespoons peanut butter
  • 3 tablespoons peanut butter chips
  • Fruit Filling
  • 12 cup pie filling, mashed
  • Frosting
  • 12 cup powdered sugar
  • 2 12 teaspoons brewed coffee or 2 12 teaspoons milk or 2 12 teaspoons water or 2 12 teaspoons orange juice


  1. Preheat oven to 350 degrees. Cover a baking sheet with Reynolds Release aluminum foil or parchment paper.
  2. Mix filling ingredients together in a small bowl, if necessary.
  3. Unroll dough and divide into crescents. Divide filling and spoon it onto the wide ends of the crescents, spreading to within one inch of the point.
  4. Starting with the wide end, roll up each crescent loowly and shape into a half moon. Place one inch apart on the baking sheet.
  5. Bake rolls until golden, about 15 minutes. Cool 10 minutes on a wire rack.
  6. Mix up frosting with desired liquid. Drizzle over the warm rolls.

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