(St. George) These “DoughCros” are crispy on the outside with a soft and layered inside. I order mine naked (plain glazed) but you can have them topped with other icings (I.e. blueberry, etc.). They are only doing pop‑up shops in St. George until their shop is built. Reported to have planned locations in SLC in addition to STG.

(Draper) I really loved my “Croiliners” from Vosens. They do a good job of balancing the ratios of dough to sugared toppings and fillings. My favorites in this order: Maple, Chocolate and Bavarian Cream, Apple, Raspberry. If they were a little more moist then they would be perfect!

(Provo)

(Draper) Donut Star has a good thing going with their “Croinuts.” In addition to getting them plain glazed, they have rotating toppings available. The only thing that keeps these from perfection is a lingering oil taste that has been present every time I’ve ordered.

(Multiple locations) Grocery store donuts have a bad reputation, which is often deserved. Bulk and uninspired. However, I LOVE these glazed and fried croissants. I often choose these over other donuts ‑ especially in areas that don’t have a great shop.

(West Valley) Darla’s cronut stick is the first thing I ask for when I go in because it sells out daily. Due to its bar shape, you get to enjoy more crispy surface area. This brings more flavor but can limit the amount of moist layers in other cronuts.

(Bountiful) Ok ‑ these are NOT cronuts… but they’re layered and sugared. It’s a morning bun and I often recommend them to cronut fans because they share some desirable characteristics.