These Shortcut Glazed Doughnuts start with a can of biscuit dough, but with a little ingenuity turn into amazingly delicious glazed doughnuts, cream filled doughnuts, sprinkle doughnuts, and more!
Dieters and Diabetics, look away. This post is not for you. You’ll thank me later.
For everyone else, man do I have a treat for you! These are one of my favorite things to make for my family. In fact, my Mom used to make these for me when I was a kid. She’d coat them in sugar, or even top them with a little bit of canned chocolate icing.
Only in the last few years have I started making them again and have decided to add my own twist to them. The shortcut with these is using canned biscuits. I know it sounds strange, but man is it good. They’re the perfect stand-in for yeast raised dough and make the whole process so easy!
Canned biscuits are a great shortcut for all kinds of things. I use them in my Canned Biscuit Pretzel Bites, Cinnamon Sugar Biscuit Waffles, and Garlic Parmesan Knots.
Let me take a minute here to note my affection for a Krispy Kreme doughnut. My admiration goes beyond words. And my two favorites are a hot Glazed Original and a Glazed Kreme-Filled.
So, I’ve put my own spin on these doughnuts by adding a glaze and cream filling to them. I’ve included both recipes in the card below.
But first things first…
Do you spell it doughnut or donut? I’m having an existential crisis of sorts over here with this spelling. Tell me in the comments below…
What kinds of canned biscuits should I use?
You can use most any kind of canned biscuits, but I can only guarantee results with the Pillsbury Grands! Homestyle Butter Tastin’ biscuits. The only exception is I would not use the biscuits with flaky layers.
The recipe makes enough glaze and filling for the 8 biscuits, but the recipe doubles perfectly if you need more doughnuts.
Can I bake these doughnuts or cook them in the air fryer?
The short answer is yes. These can be made both in the oven and the air fryer. My preferred method is deep frying for both flavor and texture, but you can make these in other ways.
Oven: Bake for 10 to 12 minutes at 375°F.
Air Fryer: 4 to 5 minutes at 350°F, flipping about halfway through.
When testing both methods, I found the doughnuts to lack a little “doughnut” flavor when baked and air fried. I think the frying imparts a flavor that’s just part of a doughnut flavor profile. In either case, oven or air fryer, I would recommend spraying them with a light mist of nonstick cooking spray to help a little.
Doughnut Variations
Simple Glazed: Once cool enough to handle, dip one side of the doughnuts in the glaze recipe and place it on a wire rack to allow the glaze to coat the doughnut.
Cream Filled: Whether glazed, unglazed, or dipped in a little canned chocolate frosting, these make for some delicious cream filled doughnuts, too. Simply skip cutting the hole in the center of the biscuit dough and fry the whole doughnut. When cool enough to handle, use a skewer, chopstick, or wooden spoon handle to punch a hole in the end of the doughnut and wallow out a space inside to fill with cream. I’ve included the cream filling recipe below, too.
Chocolate Glazed: Forgo the powdered sugar vanilla glaze and chocolate-coat these babies! A quick dip in some canned chocolate cake frosting that’s been warmed slightly in the microwave is delicious!
Sprinkles: Want to add some color? Sprinkle some bright and fun sprinkles over the doughnuts as soon as you glaze them. The wet glaze helps the sprinkles stick. And let’s be real… everything is better with sprinkles!
Cinnamon Sugar: Give your doughnuts a classic flavor with a quick roll in cinnamon sugar. Toss the warm doughnuts in a bowl with a blend of cinnamon and granulated sugar. Just keep in mind the doughnuts need to be pretty warm to get the coating to stick.
Recipe Card
Easy Glazed Doughnuts
Ingredients
For the doughnuts:
- 1 (16.3-ounce) can Grands Homestyle Butter Tastin' Biscuits (8-count)
- vegetable oil for frying
For the glaze:
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons warm water
For the Cream Filling:
- 1 cup marshmallow cream
- 1 1/2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla
- 1/2 to 2 teaspoons water
Instructions
- For the doughnuts, put about 3/4" of oil in the bottom of a large, heavy dutch oven and heat over medium heat. Bring the oil to about 325°F.
- Separate the biscuits. If making doughnuts with holes, cut a hole in each one with a small biscuit cutter or with something like a shot glass.
- Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side. Do the same with the holes.
- Drain them on paper towels.
- Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.
- While doughnuts are still warm, dunk one of side of each of the doughnuts in the glaze and invert it on a wire rack, so the glaze will run down the sides. Do the same with the holes.
For cream filled doughnuts:
- For the cream filling, combine the marshmallow cream, powdered sugar, butter, and vanilla; mix well. This will take some elbow grease, but the water helps. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary. You can use a hand mixer here as well.
- Once the doughnuts are cool and the glaze has started to harden, use a skewer, chopstick, or the end of a wooden spoon to make a hole in each one and move the stick around inside to make a cavity for the filling.
- Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts with the cream filling.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Vickie
Looks like a great recipe…I make maple bars in much the same way! They are awesome! 😊
Thanks! Yum!!
Lorelei Stephan
This is indeed a tried and true recipe! I learned to make these when I was 6 yrs old from a girl who was camping next to us . She was 8 and her mother let us deep fry on a propane stove, in a camper-alone! That frightening visual aside, these are the best! I learned using just the cheap plain old biscuit dough (not the Grands) and they are AMAZING!! I use an old prescription med container (perfect size!!) so many fantastic glazes! Try a mix of fresh berry juice like raspberry or strawberry mixed with powder sugar-it is outstanding! Heat store bought frosting in the microwave and dip donuts in for a easy glaze and add rainbow sprinkles. FYI-make 3 packages of biscuit dough because these beauties FLY off the counter! Mega hit for holiday breakfast or tasty brunch. Add real maple syrup drizzle with bacon bits for an out of this world favorite!
I remember my mom doing the canned chocolate icing thing too! So good!
Deloris Humphrey
My family started making these “WAY” back lol in the 70’s and my Mother and her sister both owned restaurants as they were called then and selling them for .10 cents a pc. Only we make our glaze “and I love it” by putting powdered sugar in small bowl , stir in cold coffee slowly till you get consistence you prefer and roll deep fryed biscuits and yes you have to make “holes” for the kids .
Ooooo! The coffee sounds like such a great idea! Thanks for sharing!
Joe Bryant
Hi Stacey. Thanks for the recipe. Do you have an idea on what temperature you want the oil to be?
And how long it takes on each side to cooK? Thanks for the help.
The best is around 325 to 350 degrees. I would cook them for about 3 to 4 minutes on each side.
Libby
This is one recipe I could have done without. But, that said, I will probably be trying it soon.
LOL! Hope you enjoy them!
Ruth
I just found you and am enjoying looking at your recipes! My mom used to make doughnuts out of biscuits when I was little and it is one of my son’s favorite things for breakfast. Now I am going to have to try them with the cream filling – can’t wait!!
Wonderful! Welcome!!!
Tina
Oh..these look amazing! Thanks again Stacey for another delicious recipe!
Thanks, Tina!!
Elizabeth
Boy-oh-boy, am I glad you posted this recipe. Where have you been hiding this one? I love Krispy Kreme donuts and when I want some have to drive almost 35 miles. Not any more do I have to drive. All I can say is “eat your heart out Krispy Kreme” Stacey to the rescue. I tell you, you cannot beat good old “Southern Bite”. It’s here to please as well as deliver. Good job Stacey, you are awesome!
How funny! Thanks, Elizabeth! I can’t claim that they are as good a Krispy Kreme, but they sure fit the bill when you’re jonesing for some doughnuts. I will say the glaze and cream filling are pretty close though!
Peggi Anderson
Hi Stacey….and Thanks a million for this recipe. It looks too good to be left untried…so I will be making these once I get the Grands Biscuits.
Thanks again, my dear friend…..you are Heaven Sent to all of us!!!
Peggi Anderson
Ms. Peggi, you are so sweet! I thank the good Lord everyday for you!
Tracey Pullum
I have to look away! (diabetic) This is an incredible looking recipe though! The best kind of comfort food!
LOL! Thanks, Tracey!
Shiela
I’m going to try this. I always thought that the cream filling tasted like the heavy redi-whip cream in the spray bottle. I intend to cheat using that. Thanks for the recipe. I am from the south, and miss Krispy Kream. My southern friends are always posting photos of their KK photos. No other shops make this recipe.
Krispy Kreme is my absolute favorite! Enjoy!