That's less than the $5 for a Cronut, but more than twice the $1 or so for other Dunkin' doughnuts, making it more profitable for the company. It comes more than a year after the Dominique... (Associated Press) 
 
 The chain tells The Associated Press it will launch its "Croissant Donut" nationally for a limited time starting Nov. 3. "We're going to be selling a lot more of them than a single shop bakery, so it was important to do it right," Branca said. I wanted a place where you could get Parisian-quality pastry but it felt like New York. As the executive chef of Dunkin', I like ours better." As for the Croissant Donut, Dunkin' says the pastry will cost $2.49. He said he thinks the Croissant Donut will be a hit because the popularity of Cronuts hasn't faded. The Croissant Donut is one of several new offerings Dunkin' has in the pipeline after reporting disappointing quarterly sales last week and warning it might struggle to make its long-term growth targets this year.
– Starting next week, you'll be able to nosh on a croissant-donut hybrid if you live near a Dunkin' Donuts—but don't call the delectable dessert a Cronut. The chain says that starting Nov. 3, it will churn out a limited run of its "Croissant Donut," which some are already comparing to the now-trademarked Cronut treat first made famous by New York City's Dominique Ansel Bakery, the AP reports. The new offering will have the same glaze as Dunkin's Glazed Donut, won't have filling (for now), and will sell for $2.49—more than twice what the chain's regular donuts go for, making it more profitable for a company that's seen flagging sales, the AP notes. DD won't cop to any Cronut copycat crime, though. "Are we copying a specific bakery in New York? The answer is no," Dunkin's president of global marketing and innovation says. So what's the difference between the actual Cronut—which comes with a caveat on Dominique Ansel's website that the "creation is not to be mistaken as simply croissant dough that has been fried"—and DD's version? Dunkin's executive chef tells the AP, "I've tried the product that you mention. As the executive chef of Dunkin', I like ours better." Others might agree: The owner of a rival NYC bakery tells the New Yorker that Dominique Ansel makes a "lousy croissant" anyway. (Election time's coming—if you like Dunkin' Donuts, you might be a Republican.)