Pumpkin Cheesecake Donut Holes

For the Dough:

• 12 uncooked frozen yeast dinner rolls

For the Pumpkin Cheesecake Filling:

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 2 tablespoons pumpkin purée
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1.5 teaspoons pumpkin pie spice, divided
• 1 cup powdered sugar

For the Sugar Coating:

• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice

For Frying:

• Vegetable oil, as needed (about 2 inches deep in a deep pan or fryer)

Instructions

1. Thaw and Shape the Dough
   Remove 12 uncooked frozen yeast dinner rolls from the freezer. Let them thaw at room temperature for 10 to 15 minutes until softened but still cold. Carefully cut each roll in half with a sharp knife. Roll each piece between your hands into a smooth, tight ball. Arrange the dough balls on a parchment-lined baking sheet, spacing them at least 2 inches apart to allow room for rising.
2. First Rise
   Place the baking sheet in a warm, draft-free area (like an oven with the light on, or a warm corner of your kitchen). Allow the dough balls to thaw and rise for 2 to 3 hours until they have doubled in size. They should look puffy and jiggly when ready.
3. Make the Pumpkin Cheesecake Filling
   While the dough rises, in a medium mixing bowl, combine 4 ounces softened cream cheese, 2 tablespoons softened unsalted butter, 2 tablespoons pumpkin purée, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice (reserve 1 teaspoon for the sugar coating), and 1 cup powdered sugar. Beat on medium speed with an electric mixer for 3 to 5 minutes until the mixture is completely smooth, creamy, and fluffy. Transfer the filling to a piping bag fitted with a small round tip or a resealable plastic bag with a corner snipped off. Refrigerate until ready to use.
4. Mix the Sugar Coating
   In a small bowl, whisk together 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice. Set aside on the counter near your frying station.
5. Heat the Oil
   When the dough balls have doubled in size, pour vegetable oil into a deep, heavy-bottomed pan or Dutch oven to a depth of about 2 inches. Heat over medium heat until the oil reaches 325°F (163°C), using a deep-fry or candy thermometer to monitor the temperature. This may take 10 to 15 minutes. Do not let the oil smoke or exceed 325°F.
6. Fry in Batches
   Working in small batches to avoid overcrowding, carefully place 4 to 5 dough balls into the hot oil using a slotted spoon. Fry for approximately 2 minutes until the bottom is golden brown and crispy. Carefully flip each ball with a slotted spoon and fry the other side for another 2 minutes until evenly golden brown and crispy all over.
7. Drain and Coat
   Using a slotted spoon, carefully remove the fried donut holes from the oil and place them on a paper towel-lined plate to drain any excess oil. While they are still warm, immediately transfer them to the bowl with the pumpkin spice sugar mixture and gently roll or toss them until evenly coated on all sides. The warm dough helps the sugar adhere beautifully. Set aside to cool for about 1 to 2 minutes.
8. Fill the Donut Holes
   Once cooled just slightly, use a small wooden skewer, toothpick, or the handle of a wooden spoon to poke a small hole into the side or top of each donut hole. Gently wiggle to enlarge the hole slightly without tearing the dough. Place the piping bag with the pumpkin cheesecake filling into the hole and pipe about 1 to 1.5 tablespoons of filling into each donut hole. The filling should fill the interior without overflowing.
9. Serve
   Serve the pumpkin cheesecake donut holes warm, while the dough is still soft and the filling is creamy. They are best enjoyed immediately after frying and filling, when all the flavors and textures are at their peak.
10. Storage
    Store any leftovers in an airtight container at room temperature for up to 1 day. Reheat gently in a 300°F oven for about 5 minutes until warmed through. Eat them fresh for the best experience.