Pumpkin Spice “Donuts” stuffed with Spiced Cream Cheese
These Pumpkin Spice Cream Cheese Stuffed “Donuts” are made with King’s Hawaiian Sweet Rolls for an easy, no-yeast treat that’s crisp on the outside, creamy in the middle, and full of cozy fall flavor.
Equipment
- Heavy Bottomed Pot
Video
Ingredients
FOR THE FILLING
- 1 8 oz block Cream cheese, softened
- 1 teaspoon Pumpkin spice mix
- 1 ½ cups Powdered sugar
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
FOR THE DONUTS
- 1 12 pack package King’s Hawaiian Original Sweet Rolls
- Oil for frying
- 1 cup White sugar
- 1 teaspoon Pumpkin spice seasoning
Instructions
- Beat together the cream cheese, pumpkin spice mix, powdered sugar, vanilla extract, and salt until smooth. Scoop the mixture into a piping bag and cut the tip off. Set aside.
- Pour oil into a Dutch oven with high sides and heat to 360°F.
- Pull the sweet rolls apart and fry them in batches for 2–3 minutes, or until the outsides are deep golden brown.
- While the rolls are frying, mix together the sugar and pumpkin spice in a shallow bowl.
- Remove the rolls from the oil, drain briefly on paper towels, then toss in the pumpkin spice sugar mixture while still warm.
- Cut a small hole in the side of each fried donut and pipe in about 1–2 tablespoons of the pumpkin spice cream cheese filling.
- Enjoy warm, or make them a few hours in advance — they’re delicious either way!
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