Breakfast and Brunch Recipes

Cannoli Doughnuts

A quick cannoli style cream filling takes these delicious chocolate glazed doughnuts to the next level.

Cannoli Doughnuts

Prep: 30 min | Total: 45 min | Yield: 8 servings


Filling and Doughnuts

  • 3/4 cup whipping cream
  • 1/2 box (4 serving size) vanilla instant pudding and pie filling mix (1/4 cup)
  • 1 (16.3 ounce) can Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Chocolate Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon unsweetened baking cocoa
  • 1 tablespoon butter, melted
  • 3 to 4 teaspoons milk


  1. Heat oven to 375 degrees F.
  2. In medium bowl, beat whipping cream and pudding mix with electric mixer on medium speed until thick. Cover; refrigerate.
  3. Bake biscuits as directed on can; cool on cooling rack.
  4. Meanwhile, in small bowl, beat Chocolate Glaze ingredients with whisk until smooth, adding enough milk for desired glaze consistency. Cover; set aside.
  5. To fill doughnuts, let filling stand at room temperature for 5 minutes.
  6. Spoon pudding into decorating bag fitted with 1/2-inch wide tip. Insert tip into side of each biscuit. Squeeze about 2 tablespoons pudding mixture into center.
  7. Dip top of each biscuit into glaze.
  8. Place on cooling rack over cooking parchment paper; let stand for 10 minutes to allow glaze to set.
  9. Store in refrigerator.


If you don’t have a decorating bag and tip, use a gallon-size plastic freezer bag. Spoon frosting into bag, and cut 1/2 inch off one corner of bag. Fill doughnuts as directed.


Per serving: Calories 330 Calories from Fat 160 Total Fat 18g Saturated Fat 8g Trans Fat 2 1/2g Cholesterol 35mg Sodium 630mg Total Carbohydrate 38g Dietary Fiber 0g Sugars 11g Protein 3g

% Daily Value*: Vitamin A 8% Vitamin C 0% Calcium 0% Iron 6%

Exchanges: 1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Pillsbury

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