~Snickerdoodle Poppers!

 

Oh jeez!  Why oh why must I torture myself with endless irresistible delights during the Holidays?  I mean, stretchy pants just don’t look nice at Christmas parties and Potlucks..lol!  Not to mention, by the time New Year’s Eve rolls around it will all have hit..and hit hard.  Sorry, but a glittery Moo-Moo won’t get me a kiss at midnight!

Eh..whatever, since the world clearly didn’t end we can celebrate with some naughty treats!  And don’t let these little, unassuming cuties fool you!  They might be small one bite wonders, but these perfect puffs are jam packed with all the flavor of a giant Snickerdoodle..that’s right! :)

Since it’s what’s on the inside that counts, these Cinnamony, puffy pillows are extra special!  Why?  ..well,  they’re filled with thick Pastry Cream a.k.a Vanilla Pudding, just in case you needed even more of a reason to love them! :)

What you’ll need for 32 sensational Snickerdoodle Poppers:

1 can of Pillsbury Grands Flaky Layers Biscuits

1 Box of instant Vanilla JELLO

1 1/2 Cups of Cinnamon Sugar

Oil for frying

A flavor injector (usually found by the marinades and bbq sauces) OR a pastry frosting tip will work too!

Directions:

Unroll the biscuits and cut them into fourths.  Roll each piece into a ball…

Prepare the instant Vanilla pudding according to the directions and set aside..or feel free to make your own Pastry Cream!  :)

In a medium pot heat up about 2″ of oil (I used Canola)

Place about 4 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden…

Straight from the oil into the Cinnamon, coat the hot Poppers in the Cinnamon Sugar…and coat them goood!

Carefully inject each popper with some of the Vanilla Pudding.

Pile up a gorgeous Snickerdoodle mountain of them…

Eat your way to the top one Popper at a time!  ~Enjoy! :)

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144 Comments

  1. my oldest daughter loves snicker doodle cookies.gonna try to make some of these to give her next time we get together. they look yummy

    Reply
  2. Mmmm! They look easy enough to make on Christmas Day when my family comes over! Thank You! If you have anymore Easy Delicious Recipes, when send them to my email address! MERRY CHRISTMAS!

    Reply
  3. Looks like a yummy way to celebrate! Will put this on my to-do-list. I suppose the cake decorating end you use to fill cupcakes would work too?

    Reply
    • YESSS!! I didn’t even think about those tips..duh! haha! :)

      Reply
  4. Those look wonderful! I may have to make some tomorrow for the hubs – that should get me taken out to dinner!

    Reply
    • HAHA…it better get you taken out! :)

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  5. The only change I can imagine making these any better would be to fill them with a thickened version of the cream cheese frosting you put on “cinnamon” rolls the other day.

    You know you’re killing me here…lol

    Reply
    • YEPPERS…Little Cheesecake Bites, into my idea book they go! Thank you! ;)

      Reply
    • I’m going to try it with cheesecake flavored pudding!

      Reply
      • This is the 3rd time I’ve seen a recipe for cheesecake pudding. I’ve looked in all our local markets, where you all finding it?

        Reply
        • What Cheesecake Pudding? :)

          Reply
        • you can find cheesecake pudding in the jello section it is jello brand

          Reply
        • Try Walmart They have it.

          Reply
  6. I think I love you.:-)

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  7. Holy Moly!!! Those look awesome and super easy! If you use half Heavy Whipping Cream and half milk when you make the pudding it adds a whole ‘nother demention to the pudding. I may or may not have a slight addiction to Pistachio Pudding made this way. My thighs hate me o_O

    I found you through Pinterest. I’ll be back for sure!

    Reply
    • LOVE that idea…thank you! :)

      Reply
  8. Looks so yummy! Can’t wait to make with my 5 year old! Thanks for sharing!

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  9. I love your recipe and your ideas….get that cook book going. LOLuck!

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  10. Made these today for my husbands football game. Easy and delicious!!!!!!!!!!! My kids medicine syringe worked perfectly for injecting the pudding so I didn’t have to go buy the special meat thingy! Will def be making it again!!!!!

    Reply
    • And another reader suggested a cupcake frosting tip with the bag to inject..duh, I felt so dumb..LOL! Happy you liked them! :)

      Reply
    • I wondered if a medicine syringe would work!!!

      Reply
      • A frosting tip will work…lol! :)

        Reply
    • Even a sandwich size ziplock will work if you only cut a “small tip” corner off. Those work in a pich for gazillions of decorating, filling, plating decoration, etc.

      Reply
  11. Can these go in the frige over night
    ?

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    • Sure..but eat them at room temp. :)

      Reply
  12. Just wondering if you had any issues with the oil splattering? My mom is overly paranoid and doesn’t want to try the recipe because of placing the biscuits in oil to fry them.

    Do you have any tips or suggestions for me to be able to still attempt this recipe?

    Reply
    • Just be sure to use a deep pot and leave room for the oil to bubble up. :)

      Reply
      • Also, they sell splatter screens very inexpensively in catalogs and cooking utensil aisle most everywhere. Cuts down on burns and cleanup.

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        • Great idea! :)

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  13. I will give these a try! Thanks!

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  14. I have made the donut holes for years but this is a great twist to them! thank you!!

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  15. Sounds yummy!! Now I’m thinking Boston Cream Poppers, nix the cinnamon sugar and drizzle chocolate glaze on top!!! Hmm….Creme Brulee with caramel….the wheels are turning here. ; )

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    • Fantastic idea Lynette. I wanted to try these SOO bad but I am allergic to cinnamon so it was a no go. But I didnt even think about a boston cream pie version. YAY! Im so making these tomorrow!!!

      Reply
      • I have a Boston Cream version coming soon! :)

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      • No worries on the cinnamon… My grandma always made “donut holes” this way and used just plain sugar. Never a leftover in sight! :)

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        • Powdered sugar or a glaze would be great too.

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  16. Oookaaaayyy. There goes my resolution to stay away from sugar! ;) These look amazing! I need to make them soon! Found you on Faceboon and I am SO GLAD I DID!!!

    Reply
    • Don’t forget they make sugar-free pudding and it taste good.

      Reply
  17. Yum! I will have to make these soon!

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  18. 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!

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  19. Where where where can I get flakey layers biscuits is AUSTRALIA???

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    • If you find them in Australia… please let me know!Thanks!

      Reply
      • Hi, did you ever get a reply as to were you can get these in Australia?

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    • I wonder if i can send you some over lol i think they would spoil by the time they got there though :( … I am an Aussie living in the states and i would miss them when i come back to Aussie you can make so many things with these Biscuits …

      Reply
  20. I’m gonna replace the vanilla pudding with sweetened cream cheese

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    • YUMMM! :)

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  21. i will do this and also fill some with chocolate pudding,bet we could use the pudding cups we buy

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  22. What the? These tiny litte poppers look amazing. They look you can’t stop eating after you had one. They look like I need to have them right now!

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  23. If i wanted to bake instead of fry, how long and at what temp do you think?

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    • Hmmm..I bet they’d bake up pretty quick! I’d just keep an eye on them until they reach your desired “done-ness”.then roll ‘em, fill ‘em and eat ‘em! :)

      Reply
  24. I don’t know what I’m doing wrong, but I cannot get the pudding inside the ball. I’m even using a pastry bag with a pointed filler that’s used to put filling in cupcakes and eclairs. The inside of this ball is solid, unlike eclairs that are hollow inside. What am I doing wrong? Rosetta

    Reply
    • Hmm..that’s strange! The only reason I can think of that they would be so hard on the inside is if they were fried for too long! They should be as soft as a doughnut hole, golden on the outside nad tender in the middle! Maybe give them another try?! :)

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    • Are you sure you used the FLAKY type biscuit?

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      • Yep! :)

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        • How do you inject the pudding? What do you use?

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          • I used a flavor injector, but a pastry tip will work also! :)

        • When you rolled in a ball, did you roll them tight. Just barely roll or don’t roll at all, just shape a little.

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  25. Found this by following a link on FB…. These sound YUMOLAH! Will give these a go. I’ve used the same basic biscuit recipe but just dusted them with powdered sugar — taste just like zeppolis – Thanks for sharing :)

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  26. Snickerdoodles are my favorite cookie of all time. I can’t wait to try these! I also found you from a board on Pinterest. Looking forward to going through your whole site, even though my thighs will rebel :)

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    • LOL…SO happy you found me! Hope you and your thighs love everything! ;)

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  27. … I could make croquembouche out of this … yummy !

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  28. Is there another way to inject them? maybe with a medicine syringe they give you for kids??

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    • YES..another reader suggested a cupcake decorating tip & bag..genius! :)

      Reply
  29. I’ve been asked to bring a yummy dessert for Super Bowl party that kids would enjoy. This and the many variations given sound yummy. Any suggestions on how to transport these? Should I keep them chilled? Or just leave them be? Our trip to the party is over an hour away. Thanks!

    Reply
    • In an hour they should be just fine..maybe freshen them up when you get there with a nice dusting of cinnamon sugar! :) ~Hope you love them!

      Reply
  30. I just made these and am taking them to a party tomorrow…will they be ok in the fridge overnight? Will I need to do anything to them tomorrow before serving?

    Reply
    • I’m not sure how they will hold up after a day..if necessary, I’d at least dust them with some fresh cinnamon sugar before serving! ~Enjoy! :)

      Reply
  31. just made these…….they are AMAZING !!!!!!

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  32. Do they need 2 b put n the fridge?

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    • I didn’t have any left, but I’d keep them in the fridge and see how they are. :)

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  33. These are wonderful!! So easy to make too. Make sure the oil is hot enough or the insides will be doughy. I use my cake decorating tip to fill them.

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  34. I think they would be great with jelly inside. Like jelly donut holes!

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  35. Could you use a Bisquick type substitute for the donut rolls? I dont have the biscuts.

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    • Hmm..not sure!

      Reply
  36. This looks oh so tasty…!!! xxx

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  37. Do you have to use the flaky layers biscuits? Or would it still work with normal biscuits?

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    • Normal would be fine! :)

      Reply
      • Sounds really easy& fast got to try them for the fam!: )

        Reply
  38. I do trail magic for hikers on the Appalachian Trail and these would be really easy to cook up with a small camp pot at a trailhead! Hikers are about the only people I know with the metabolism to eat a pile of these :) Thanks for a great, easy trail recipe! (these would be great for campouts too I’m sure)

    Reply
  39. I saw these on Pinterest and had to make them! I made these w/the honey butter Grands flaky layers biscuits (yum! ;), and baked the balls instead of frying (to cut down on calories & fat!) — the baked biscuits separated a tad, so I simply opened them up like cream puffs and spooned the pudding cream filling into them: still delightful, and no fuss w/injecting the cream! *you DO have to watch them, though: some of mine were overdone so a little hard ; ( they tasted alright, but were not as nice as the softer ones.

    Another problem w/baking them was how to get the cinnamon sugar to stick, since they weren’t dipped in oil: I tried adding a little butter on the outside and rolling, but got much more satisfactory results by rolling the raw biscuit dough in the sugar mix BEFORE baking! thanks for a fun & tasty treat!

    Reply
    • Try powered sugar with cinnamon, it will stick better. Add sugar and cinn. to a paper bag then the hot biscuits and shake.

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  40. Love Love Loved!!!!

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  41. OMG! These sound divine.

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  42. They look great …..cannot wait to rty them

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  43. Where can i find the flavor injector and is there anything else I can use?

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    • Yes..a frosting tip and bag will work great too! :)

      Reply
  44. I’m curious because it doesn’t say in the recipe – do you add the filling before or after you fry the poppers? Your instructions don’t specify. It just says prepare vanilla pudding according to package directions and set aside…

    Reply
    • You fry them up..roll in the cinnamon sugar..let cool and fill ‘em up. I will make the instructions a little more clear. Feel free to ask if you have anymore questions. :)

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  45. Hello, is there a recipe I can use if I don’t have the pillsbury dough?

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    • Any dough should work..even a Pizza dough ball from your local Pizza place! They should all fry up nicely! ;)

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  46. How long do you fry them – some of mine were doughy and I couldn’t tell until I bit into them? I wanted to take them as a treat tomorrow but i don’t want to take them if they are doughy? Any suggestions.
    Tbanks – the ones that weren’t’ doughy were wonderful.

    Reply
    • First of all make sure all the dough balls are the same size, and remember that the first batch is going to be in the coldest of oil. The oil heats up over time, so watch the batches carefully, their time will differ. Also make sure to kind of roll them around in the oil as well, to keep them cooking evenly. I like to use lonely chopsticks for this! :) Give them another try, you really can’t mess them up, it’s just a matter of practice! ~Enjoy!

      Reply
  47. I HAVE A DEEP FRYER THAT I USE FOR MANY THINGS, I WOULD USE IT FOR THESE, IT HAS A TEMPERATURE CONTROL TO SET FOR THE TEMP I NEED

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  48. Tried these with a little difference. I made the Pumpkin Jello pudding added a little ,whipped cream and filled these. WOW with the cinnamon, it was GREAT. I made a triple batch for my church group and I had none left, with EVERYBODY asking for the recipe. Thanks so much. Turned out just PERFECT!!

    Reply
    • Whew….so happy, I’m always nervous to please the Church crowds..lol! YAY! :)

      Reply
  49. For those who are vegan or have Food Allergies, etc:

    Many of the Pillsbury bisquits and croissants are actually vegan, so just read the ingredients. (Unfortunately as of this writing, they are NOT Gluten Free, tho). So use vegan pillsbury or your own Gluten Free, Vegan dough of choice.

    For Diabetics or those choosing to avoid table sugar: Use coconut (aka palm) sugar.

    The cook-n-serve puddings are dairy free, so those that are avoiding dairy, but not vegan can use that line of Jello pudding mixes. Otherwise, use your own vegan pudding or pastry filling of choice.

    Hope this helps! I may make these soon! (I may fill them with the new line of vegan, gluten free, soy-free, nut free cream cheeses by Daiya that will be out soon).

    Reply
    • All three of our daughters are vegan. I would love to make these for them. Where can I find the vegan version? They would rather have them baked instead of fried. Thanks

      Reply
  50. Just made these for easter sunday.they are AWESOME!! Definitely will make them again.

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  51. I eat what I love which is probably why I am overweight, but over 70 so what the heck, I would gladly put on weight to eat these beauties, I feel pounds heavier just looking, keep up the good work

    Reply
    • Good for you Marjorie. Enjoy life and enjoy these! :)

      Reply
  52. Amy, these look scrumptious! Snickerdoodles are one of my favorite cookies & I just don’t have them often enough. What a fantastic twist! I’m an independent consultant with The Pampered Chef. Would it be alright with you if I post your recipe & 1 or 2 of the pics on my FB page along with your link for my customers? I think so many of them would love these!

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    • Hi CarrieAnne! You sure can share anything you’d like! Thank you so much! :)

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  53. OMG made these on Saturday oh so good!!

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    • Awesome..so glad you liked them! :)

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      • Hi Amy
        These sound tooo yummy!!! Please can you tell me the substitutes for flaky layer and jello vanilla. I am from South Africa and we don’t have these products, can I use ready made puff pastry or is this like a doughnut mixture, is jello vanilla a vanilla pudding?
        thanks Janine

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        • You could make a simple biscuit dough from scratch…and yes, that’s just vanilla pudding. You could use a pre -made pudding as well… :)

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  54. My daughter loves snickerdoodles too…I am going to surprise her with these soon! :^)

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  55. These are fantastic! I also used the cheesecake pudding others suggested, and used 1/2 milk and 1/2 sour cream when preparing – adds another dimension! I do the same when making banana pudding with the pudding layer!

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    • Ooo YUM! So glad you enjoyed them! :)

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  56. Grateful I had others to share them with – they are deliciously dangerous!

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  57. Oh these sound wonderful. I am so heading to the store!!!!

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  58. Made these today but messed up on the first 8 or so… guess my oil was way too hot. They got almost burnt on the outside and were raw gooey dough on the inside :( Unfortunately my thermometer doesn’t go to 350 degrees so I couldn’t really judge the temperature properly. After transferring (very carefully) the hot oil to a smaller pot and letting the oil cool a bit they cooked properly and I cooked each batch of four for about 5-6 minutes. Had no issues with injecting the pudding/cream mixture (I mixed the pudding mix with 1 cup each of milk and whipping cream) and the final product was pretty good. They are in the fridge now waiting for my son to try them when he gets home from work. I’m sure he will love them as they taste like fried dough to me (like you get at the fair) and he loves that!

    Reply
    • Awesome…thank you so much! Xoxo

      Reply
  59. Me and my hubby made these tonight and they are wonderful! We used a cake decorating bag to hold the pudding and injected it via a long narrow tip into the snicker doodle balls. You can buy a decorating bag with a few tips at the grocery store, they are not expensive. These are really easy and quick to make. What a great recipe! We will be making these again.

    Reply
    • So glad you enjoyed them. :)

      Reply
  60. I’ve made these two ways: using regular biscuits and flaky layer biscuits. I think they hold their shape better and are softer with the regular buttermilk biscuits than the flaky dough. But I’m having trouble with the pudding: how do you keep it from absorbing I to the dough? Could it be because I’m using sugar-free pudding with skim milk and not the real thing?

    Reply
    • That could be it, or maybe add more. But most importantly, don’t let them sit too long before you eat/serve them. :)

      Reply
  61. I’m gonna try these with some pumpkin spice pudding I have been reluctant to use!

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  62. i made these tonite and instead of using the pudding filling, i made some homemade cream cheese filling and they turned out wonderful, thanks for the recipe…THESE ARE ABSOLUTLEY GREAT!!!

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  63. Just made these and let me tell ya…omg they are very addictive!!! mmm mmm good! Love your recipes! :) Thank you!

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  64. These were DELICIOUS, easy to make and a reall hit at the party. They were the first dessert to go,and everyone wanted the recipe.

    Reply
    • Yay ..sooo glad! :)

      Reply
  65. i laughed out loud about 14 times reading your blog. and that was only on this post! made these tonight with my tween doing most of the work and they were fabulous. cant wait to read more of your adventures. :)

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    • Yay..you made my day! Thank you!! :)

      Reply
  66. I have a package of Jello Oreoflavored pudding in my cabinet and I think these would taste great with that and then drizzle with some melted milk chocolate!! Yummy!

    Reply
  67. I tried these but didn’t know how long to fry…some were raw in the middle

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  68. I love this idea. I am going to fill them with white chocolate cheese cake filling and instead of the cinnamon sugar. I’m going to drizzle it with Dark Chocolate. Oh I can’t wait.

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  69. so does it make them “done enough” – the dough that is? Thanks, Traci

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  70. I saw this this morning and just had to try them. I had a problem with them being doughy. Is my oil to hot or balls to big maybe?

    Reply
  71. WOW!!! Just made these…I used vanilla pudding made with 2 cups milk and 1/2 cup cream and added 1/2 tap of maple extract….mine were not hard or doughy…came out awesome!!! Thanks for all the great recipes!!!!!

    Reply
  72. I don’t know what I’m doing wrong! I don’t have a thermometer so I can’t tell what my oil is at, but all of mine are not done in the middle and super brown on the outside.. I ruined my whole batch =( I guess I couldn’t get my oil the right temperature!

    Reply
    • It sounds to me like your oil was too hot…it should be 350-360 degrees.

      Reply
  73. Wondering if you could bake em?

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  74. What can I use instead of Grands flaky layers ? We don’t have this in South Africa. Can I use ready made puffy pastry?
    Thanks
    Janine

    Reply
  75. My husband and I made these night before last and they were awesome! Since there are just the two of us, I did have leftovers….I put them in the fridge and took them to work the next day. Everybody loved them! I used white chocolate pudding and injected it with a squeeze bottle with a pointed tip ( like the old ketchup bottles you used to see at restaurants ) It was so easy – you can mix the pudding and inject it all from the same container. Less to clean up!! Thanks for the recipe!!

    Reply
  76. Ok, these are seriously awesome. The hubby and I made a batch of these tonight and nearly got sick trying to out-eat the other. *Sighs* There goes the 2 hours I just put in at the gym. Oh well, it was worth it.

    Here’s what I learned –

    1: I know nothing about deep frying. This was my first attempt – ever. I didn’t have a thermometer, so it was trial and error for the first 8ish. Then after finally getting the oil cool enough to cook thoroughly we were able to progress.

    2: A zippy bag with a piping tip on it did the trick for filling!

    3: If making your pudding using soy milk, reduce to 1 cup instead of 2, or you will have a super runny pudding. (Typically don’t eat stuff like this, and we’re vegetarian progressing to vegan, so making instant pudding with soymilk was new to me.) We’ll get it eventually.

    4: You can never have too much filling. Load those babies up and go for it! You’re not making a salad here folks, so why pretend to make it healthy. ;)

    5: Subscribe to this site. Seriously. Just do it.

    Reply
    • Aww..love this! Thank you…I’m so happy you enjoyed them. :)

      Reply
  77. I used cream cheese, powdered sugar, and eggnog to put inside. It was awesome!

    Reply
  78. made them last weekend for a holiday party and also again for x’mas day w/family. I’m a complete newbie to frying, so the first batch was way undercooked, but once I figured out sizing (i had to slice the grands into 1/8 instead of 1/4) and timing of frying – they came out perfect. I made a few different versions: ones filled with vanilla pudding (i have a Wilton’s cupcake tip so it was a breeze), ones not filled at all rolled in the cinnamon sugar and also some traditional poppers rolled in powdered sugar. End of night from both events – all were gone, so it was a hit!!

    Reply
  79. I think I am gonna try this but to twist it. I will back them and drizzle them in Chocolate Frosting with vanilla pudding filling and my own twist on a cream puff.

    Reply
  80. Thanks for sharing this delicious recipe of Snicker-doodles. I really like to eat this dish.I like because they are easy and fast to make, and can be filled with almost anything. You can also cover with cinnamon, sugar, chocolate. It`s very yummy. keep posting such interesting blogs.

    Reply

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