Cinnamon Donuts

Roll out pizza dough on a floured cutting board until about 1/4 â 1/2 inches thick.

Heat oil in a medium-sized saucepan over medium heat.

In a shallow bowl, combine the sugar and cinnamon until well blended. If you need more, just remember to add twice as much sugar as you do cinnamon.

Use a large round cookie cutter to cut out the donuts. Then use a small, 3/4-inch round cookie cutter to cut out a hole in the center of each donut. Save the center dough circles for donut holes.

Make sure the oil is hot by dropping a teeny tiny piece of dough into the oil. If itâÂÂs ready, it should start sizzling up immediately (not a lot, but enough).

Using a slotted spoon, carefully transfer the cut out donut dough into the oil. I can fit about 4 or 5 in our saucepan at a time without overcrowding; use your best judgment based on the size of your saucepan.

Allow the dough to soak in the oil until the bottoms turn slightly golden, then turn them over. Once they are a nice golden color, use the slotted spoon to carefully lift them out of the pan and onto a plate.

Allow the donuts to cool just slightly, then gingerly dip each donut in the cinnamon sugar mixture, covering all sides with the sugary goodness.