For the poppers: Allow the dough to rest/rise at room temperature for 15 to 20 minutes.
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.
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.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.