4-8 Cups Canola oil (depending on depth of pan, need enough to make oil 2″ deep)
2 (8-ounce) cans of crescent rolls
2 snack-size (4-ounce) container vanilla pudding
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup whole milk
1/4 cup sugar
1/2 teaspoon ground cinnamon
In a dutch oven or heavy pot, pour oil so it is at least 2 inches deep. Heat oil to 350 degrees.
Separate crescent dough into 8 rectangles. Press the perforations together on each rectangle to seal. Stack 2 rectangles on top of one another. Press them together gently, then fold in half width-wise. Repeat with remaining rectangles.
Use a 3-inch-round biscuit cutter to cut 1 round from each stack, and then use a 1-inch-round biscuit cutter to cut a small hole in the center of each round. Reserve the remaining dough and re-roll to cut another doughnut.
Fry the dough in hot oil for 1- 1 1 /2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels, and cool for 5 minutes.
Vanilla glaze: In a medium bowl, mix 4 cups of powdered sugar and 1 teaspoon of vanilla, and then add milk, 1 tablespoon at a time, until a smooth, glaze-like consistency forms.
Cinnamon sugar: In a small bowl, combine the sugar and cinnamon, mix together.
Assembly: Carefully split a a doughnut in half. Place pudding in a piping bag with a tip. Pipe vanilla pudding in the center. Sandwich the halves back together, drizzle vanilla glaze over the top, and sprinkle on the cinnamon sugar.
Recipe slightly adapted from YumSugar.