Cinnamon Roll-Stuffed Doughnuts

Heat oven to 350°F. Remove cinnamon roll dough from can. Cut 4 cinnamon rolls in half crosswise to make 8 rolls. Place on ungreased cookie sheet.

Bake 14 to 16 minutes or until golden brown. Cool 5 minutes.

Meanwhile, in deep-fat fryer or 2-quart heavy saucepan over medium heat, heat oil to 350°F.

In small bowl, mix cinnamon roll icing and milk until well blended. Set aside.

Remove biscuit dough from can. Separate dough into 8 biscuits. Cut each biscuit in half crosswise to make 16 biscuits. Press each biscuit half into 5-inch round. Place 1 baked cinnamon roll top side down on center of 1 biscuit round; stretch dough up sides and 1/4-inch over bottom of roll. Top with another biscuit round, stretching to fit; firmly press edges to seal. Repeat with remaining biscuits and cinnamon rolls.

Fry 1 doughnut in hot oil about 2 minutes, turning once, until deep golden brown. Immediately remove doughnut from oil to cooling rack. Repeat with remaining doughnuts. Spoon icing onto doughnuts. Serve warm.