Ingredients
4
rolls and icing from 1 can (17.5 oz) refrigerated Pillsbury™ Grands!™ Flaky Cinnamon Rolls with Original Icing (5 Count)
4
cups vegetable oil for deep frying
1
teaspoon milk
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
Preparation
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.
Bake 14 to 16 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in deep-fat fryer or 2-quart heavy saucepan over medium heat, heat oil to 350°F.
In small bowl, mix cinnamon roll icing and milk until well blended. Set aside.
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.
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.
