Cookie Butter Sufganiyot Bites

• canola oil↗2 quarts
• sugar↗1 cup
• ground cinnamon↗1 tablespoon
• buttermilk biscuit dough (Grands)1 can

  (16 1/3 ounce)

• cookie butter1 1⁄2 cups

Step-by-step instructions

1. 1

   Heat oil in a large heavy pot or fryer to 300 degrees F. In a small bowl, stir to combine sugar and cinnamon; set aside.

2. 2

   Remove biscuit dough from can and separate biscuits. Cut each into quarters. Working in batches, fry the dough, flipping occasionally, until puffed and golden on both sides. Drain on a towel-lined plate then toss in sugar and cinnamon mixture. Repeat process with remaining dough.

3. 3

   Fill a pastry bag fitted with a small tip with cookie butter. Use a small sharp knife to cut a small slit in the side of the sufganiyot. Carefully pipe the cookie butter into the center of each sufganiyot.