Empty My Fridge
Pumpkin Cinnamon Delights
Ingredients
- Yeast · frozen12
- Cream cheese · softened4 oz
- Butter · softened2 tbsp
- Pumpkin2 ½ tbsp
- Vanilla½ tsp
- Cinnamon½ tsp
- Sugar1 ¼ cups
- Vegetable oil · for frying
Instructions
- Thaw the frozen dough rolls at room temperature for 10–15 minutes. Cut each in half and roll each piece into a smooth ball.
- Place the balls on a parchment-lined baking sheet with space between them. Leave them in a warm place for 2–3 hours, until doubled in size.
- Beat the cream cheese, butter, pumpkin purée, vanilla, cinnamon, ½ tsp pumpkin pie spice and powdered sugar on medium speed for 3–5 minutes until smooth and creamy. Transfer to a piping bag with a round tip or a resealable bag.
- Mix the granulated sugar with 1 tsp pumpkin pie spice.
- Heat 2 inches of vegetable oil in a deep pan over medium heat to 325°F. Fry the balls in small batches for about 2 minutes per side, until golden brown.
- Lift out with a slotted spoon, drain, and while still warm roll in the spice sugar until evenly coated.
- Pipe the filling into a small hole made in each ball.
Summarized from Tasty's video. Watch it for the details.
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