Dunkin Donuts

Dunkin’ Donuts is adding a new croissant-doughnut pastry hybrid to its menu next week — but, just to be clear, this is not a Cronut, says Dunkin’.

Even though it sort of resembles one.

Dominique Ansel February Cronut

The original Cronut, created by pastry chef Dominique Ansel and sold exclusively at his namesake N.Y.C. bakery, debuted last May and caused a foodie frenzy. (Time named the Cronut one of the “25 Best Inventions” of 2013.) Even today, hundreds of people still line up each morning for a taste of the coveted pastry (and Instagram bragging rights) — with scalpers hawking the $5 treats for up to $40.

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The Dunkin’ Croissant Donut will be released nationally for a limited time on Nov. 3 and will sell for $2.49, which is half the price of Ansel’s creation, but more than twice the $1 or so for the chain’s other doughnuts, the Associated Press reports.

The Dunkin’ pastries will be glazed but, unlike Ansel’s, they will not have cream filling. Although the chain’s global marketing and innovation president John Costello said the company is looking for fillings and glazes for future versions.

“Are we copying a specific bakery in New York? The answer is no,” said Costello. The company’s executive chef Jeff Miller added: “I’ve tried the product that you mention. As the executive chef of Dunkin’, I like ours better.”

Costello said that bakers around the country have been mixing doughnuts and croissants for at least 20 years, adding that Dunkin’ has been looking at pastry “combinations” for several years.

This isn’t, in fact, the company’s first attempt at a Cronut-looking pastry: Last summer, Dunkin’ Donuts South Korea debuted a New York Pie Donut that also resembled Ansel’s Cronut.

Imitation is the sincerest form of flattery, right?

RELATED: Four New Food Mash-Ups That Could Be The Next Cronut

—Morgan Gibson