Snickerdoodle Poppers

These irresistible little fried donuts are filled with vanilla pudding!

Cut each biscuit into 4 pieces and roll dough into balls. Prepare the instant vanilla pudding according to the directions and set aside.
In a medium pot heat up about 2 inches of oil to 350 degrees. Place about 4 balls at a time into the hot oil and try until both sides are evenly golden. Straight from the oil into the cinnamon, coat the hot poppers in the cinnamon sugar, and coat them well! Allow to cool until easy to handle.
Using a pastry bag and decorator tip, carefully inject each popper with some of the vanilla pudding. Pile up a gorgeous Snickerdoodle mountain of them. Makes 32 poppers. Enjoy!
Note: For a Boston Cream-type filling, mix 1 cup milk with pudding mix, and then fold in 1/2 cup Cool Whip. Pastry Cream without all the work!