Craving donuts but don’t feel like making dough from scratch? These Canned Biscuit Cream Donuts are the answer to your sweet tooth dreams. Using store-bought biscuit dough, you can make light, fluffy donuts in minutes — no yeast, no kneading, and no waiting.
Once fried to golden perfection, they’re filled with a silky vanilla cream (or your favorite filling!) and dusted with powdered sugar. The result? A melt-in-your-mouth donut that rivals your favorite bakery — for a fraction of the cost and time.
Perfect for brunch, special treats, or weekend breakfasts, these donuts are dangerously easy to make and impossible to resist.
Why You’ll Love These Canned Biscuit Cream Donuts
- Ready in 15 minutes — perfect for quick cravings.
- Crispy outside, fluffy inside — bakery texture with no yeast.
- Customizable fillings — vanilla, chocolate, or even jam.
- Budget-friendly and kid-approved.
- Tastes like homemade donuts without the work!
Why You Should Try This Recipe
If you love the soft, pillowy texture of cream-filled donuts but don’t want to deal with yeast dough or proofing, this recipe is for you. Canned biscuit dough fries up beautifully — golden on the outside and airy inside. Add a creamy vanilla custard or whipped filling, and you’ve got an irresistible treat that looks (and tastes) like you spent hours making it.
This is the ultimate dessert hack every home cook should know — quick, easy, and unbelievably delicious.
Ingredients You’ll Need
- 1 can refrigerated biscuits (such as Pillsbury Grands)
- Oil for frying (vegetable or canola oil)
- Powdered sugar for dusting
For the Cream Filling:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
(or use store-bought pudding or whipped cream as an easy substitute)
How to Make Canned Biscuit Cream Donuts (Step-by-Step)
Step 1: Heat the oil
In a deep skillet or saucepan, heat 2–3 inches of oil to 350°F (175°C).
Step 2: Prep the biscuits
Open the can of biscuits and separate them. Use your fingers to slightly flatten each biscuit (don’t overdo it).
Step 3: Fry the donuts
Carefully drop a few biscuits into the hot oil. Fry for 1–2 minutes per side, or until golden brown. Remove and place on paper towels to drain excess oil.
Step 4: Make the cream filling
In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a small round tip.
Step 5: Fill the donuts
Once the donuts are cool enough to handle, use a small knife to make a hole in the side of each donut. Pipe the cream filling into the center until it feels slightly full.
Step 6: Dust and serve
Dust the tops with powdered sugar and serve warm or at room temperature.
Tips for the Best Biscuit Donuts
- Monitor oil temperature — too hot and they’ll brown too fast; too cool and they’ll soak up oil.
- Don’t overcrowd the pan — fry in small batches for even cooking.
- Cool before filling — warm donuts will melt the cream.
- Use a piping bag — it makes filling neater and easier.
- Dust just before serving — keeps the sugar light and fresh.
- Use jumbo biscuits for fluffier, bakery-style donuts.
- Flavor the cream — add lemon zest, cocoa powder, or instant coffee for variety.
- Add a glaze — dip in chocolate or vanilla icing instead of powdered sugar.
- Make it festive — roll in cinnamon sugar for a churro-style donut.
- Store properly — best enjoyed fresh but can be refrigerated for later.
Variations & Substitutions
- Chocolate Cream Donuts: Add cocoa powder or use chocolate pudding for filling.
- Boston Cream Donuts: Fill with vanilla custard and top with chocolate glaze.
- Strawberry Jam Donuts: Swap cream for strawberry jam.
- Nutella Donuts: Fill with Nutella and sprinkle with hazelnuts.
- Lemon Cream Donuts: Add lemon zest and a touch of lemon curd to the filling.
- Cinnamon Sugar Donuts: Roll in cinnamon-sugar instead of powdered sugar.
- Whipped Cream Donuts: Use stabilized whipped cream for a lighter texture.
- Glazed Donuts: Dip in powdered sugar glaze (mix milk + sugar).
- Mini Donuts: Cut biscuits into quarters before frying.
- Air Fryer Option: Air fry at 350°F for 6–7 minutes, flipping halfway.
What to Serve With Canned Biscuit Cream Donuts
- Hot coffee or cappuccino
- Fresh fruit or berries
- Iced latte or milkshake
- Brunch spreads — pair with eggs, bacon, and fresh juice.
- Chocolate dipping sauce for extra indulgence.
Storage & Reheating Tips
To Store:
Keep in an airtight container at room temperature for up to 2 days, or refrigerate for 3 days.
To Freeze:
Freeze unfilled donuts for up to 2 months. Thaw and fill before serving.
To Reheat:
Warm in the microwave for 10–12 seconds or in the oven at 325°F for 5 minutes.
Recipe FAQs
Can I use an air fryer?
Yes! Air fry at 350°F for 6–7 minutes, flipping halfway through.
Can I bake instead of fry?
Yes, bake at 375°F for about 10–12 minutes — they’ll be slightly less crispy but still delicious.
What’s the best oil for frying?
Vegetable or canola oil — they have neutral flavors and high smoke points.
Can I make them ahead?
Yes, fry them the day before and fill just before serving.
What can I fill them with?
Pudding, pastry cream, whipped cream, jam, lemon curd, Nutella — anything you like!
Do I need to chill the cream before piping?
Yes, cold cream holds its shape better.
Why did my donuts absorb too much oil?
The oil wasn’t hot enough — keep it steady around 350°F.
Can I double the recipe?
Absolutely — just fry in batches.
Can I glaze them instead of filling?
Yes! Dip in chocolate or vanilla glaze while still slightly warm.
Can I make them dairy-free?
Use coconut whipped cream or a plant-based filling.
Final Thoughts
These Canned Biscuit Cream Donuts are proof that a simple kitchen shortcut can lead to something extraordinary. Crispy on the outside, fluffy inside, and filled with silky vanilla cream, they’re pure joy in every bite.
Whether you make them for brunch, dessert, or a weekend surprise, they’re guaranteed to impress your family — and no one will guess they started with a can of biscuits!