Recipe courtesy of Those Guys Pies

Cinnamon Poppers

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  • Level: Intermediate
  • Total: 40 min (includes resting/rising time)
  • Active: 20 min
  • Yield: 10 to 12 poppers
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7 ounces homemade or store-bought pizza dough

Vegetable oil, canola oil or shortening, for frying

Cream Cheese Icing:

1 cup cream cheese, softened

2 lemons, zested and juiced

1/4 cup powdered sugar 

2 tablespoons whole milk, plus more if needed to thin out the icing


2 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

1 teaspoon ground cinnamon


Special equipment:
a deep-fry thermometer
  1. For the poppers: Allow the dough to rest/rise at room temperature for 15 to 20 minutes.
  2. For the cream cheese icing: Meanwhile, with a mixer, blend the cream cheese and lemon zest together in a medium bowl. Add the powdered sugar, milk and half of the lemon juice and mix until well combined. Use additional milk to adjust the consistency and additional lemon juice to adjust the acidity if needed. 
  3. Heat the oil in a fryer or large pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. Cut the dough into 1-inch squares using a pizza cutter. Quickly drop the dough squares into the oil and fry until golden brown, turning them occasionally with a slotted spoon for even browning, about 2 minutes. Drain on paper towels.
  4. For the topping: Toss the melted butter with the poppers in a bowl. Add the sugar and cinnamon and toss again. Serve immediately with the cream cheese icing on the side for dipping or drizzling.