Cream Filled Cinnamon Delights

 Cream Filled Cinnamon Delights 

 

 

 

 

 

 

 

 

 

 

 

 

 

Have you ever tried the Cinnamon Delights at Taco Bell?  I have to admit I am addicted to them and can’t get enough.  They are incredible and I can’t eat just one.  But at the price of a dollar each I refuse to buy them. Especially since I now make them at home. Mine are so much better because I can fill them with extra filling and use as much cinnamon as I want.  You have to try these my friends.  You’re going to love them! 

 

Cream Filled Cinnamon Delights 

 

1 tube Pillsbury flaky biscuit dough (I use the Honey Butter flavor)

½ cup sugar

1 tablespoon cinnamon

Canola or vegetable oil for frying

1 cup powdered sugar

2 ounces (¼ to ⅓ cup) cream cheese, softened

2 tablespoons butter, softened

1 teaspoon vanilla extract

¼ cup whole milk

 

Cinnamon/sugar coating

Mix the cinnamon and sugar in a bowl or Ziploc bag and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

For the Cream Cheese Filling

In a large bowl, mix the cream cheese, and vanilla until smooth. Add in powdered sugar a little at a time until just combined. Add a tablespoon of milk at a time as needed until you reach your desired consistency. 

 

 

 

 

 

Spoon mixture into a Ziploc bag and snip the bottom corner.  I use a squirt bottle that you use for ketchup or mustard. Place container of filling in the refrigerator until your doughnuts are ready to fill.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Doughnuts

Add 2-3 inches of oil to a deep pan over medium high heat. 

While the oil is heating, open the tube of flaky biscuits and separate the 8 biscuits. Cut each biscuit into four equal pieces.  Then shape each piece of dough into a ball.

 

 

 

 

 

 

 

 

 

 

 

Check the oil to see if it is ready by dipping a wooden spoon in the oil. If it slowly bubbles around the spoon, the oil is ready. 

NOTE:  If it is an eruption of rapid bubbles, the oil is too hot. Turn down the heat and let it cool for a minute or two. You don’t want your dough too hot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When the oil is ready, add the donut holes in batches of 6-8, being sure not to overcrowd the oil. Fry the dough balls for 2-3 minutes or until golden brown.  You want to flip them constantly until you get them brown on all sides.

 

 

 

 

 

 

 

 

 

 

 

 

Remove carefully with a slotted spoon, and place them on a paper towel lined plate. Allow them to sit for about 30 seconds until cool enough to handle. 

 

 

 

 

 

 

 

 

 

 

 

 

Pipe the filling into each doughnut and then drop into the cinnamon sugar mixture to coat evenly.  If you find the sugar isn’t sticking to the doughnut, first dip them in a light coating of butter and then dip them in the cinnamon sugar.  Transfer to a paper towel lined plate.

Serve warm.

 

SHORT CUT

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-3/4 cups cold milk

12  donut holes

 

Beat pudding mix and milk with whisk for two minutes.  Pour into your Ziploc bag. Press excess air from bag, then seal bag. Refrigerate 5 minutes.

 

Poke a small hole in the bottom of each doughnut. Snip off one bottom corner of pudding-filled bag; use to pipe pudding into donuts.