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Cinnamon Roll-Stuffed Doughnuts

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Cinnamon Roll-Stuffed Doughnuts
  • Prep Time 25 min
  • Total Time 45 min
  • Servings 8
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These biscuit doughnuts with a cinnamon roll in the middle are sure to amaze your family and friends.

Ingredients

4
rolls and icing from 1 can (17.5 oz) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing
4
cups vegetable oil for deep frying
1
teaspoon milk
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk biscuits (8 biscuits)

Directions

  • 1 Heat oven to 350°F. Remove cinnamon roll dough from can. Cut 4 cinnamon rolls in half crosswise to make 8 rolls. Place on ungreased cookie sheet.
  • 2 Bake 14 to 16 minutes or until golden brown. Cool 5 minutes.
  • 3 Meanwhile, in deep-fat fryer or 2-quart heavy saucepan over medium heat, heat oil to 350°F.
  • 4 In small bowl, mix cinnamon roll icing and milk until well blended. Set aside.
  • 5 Remove biscuit dough from can. Separate dough into 8 biscuits. Cut each biscuit in half crosswise to make 16 biscuits. Press each biscuit half into 5-inch round. Place 1 baked cinnamon roll top side down on center of 1 biscuit round; stretch dough up sides and 1/4-inch over bottom of roll. Top with another biscuit round, stretching to fit; firmly press edges to seal. Repeat with remaining biscuits and cinnamon rolls.
  • 6 Fry 1 doughnut in hot oil about 2 minutes, turning once, until deep golden brown. Immediately remove doughnut from oil to cooling rack. Repeat with remaining doughnuts. Spoon icing onto doughnuts. Serve warm.
Tips  

Dip hot doughnuts into cinnamon-sugar instead of icing. (Reserve icing for another use.)

These doughnuts are best served warm.

A deep-fat fryer with a thermostat is an excellent appliance for monitoring oil temperature.

Bake remaining cinnamon roll as directed on can for a treat or breakfast.

Nutrition Information 
No nutrition information available for this recipe
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