Scrape down sides and bottom of bowl and stir again, to ensure everything is well-combined.
Scrape the frosting/filling into a Ziploc bag and snip off a corner.
Line a cookie sheet with wax paper, and pipe 1 ½ - 2 tsp-sized mounds of frosting (the recipe should make 26 donuts with filling, but if you have extra frosting just keep piping it in case you are able to get more donuts out of the dough).
Place in freezer while you prepare your dough.
Follow directions in Fried Donut Holes Recipe to step 4 (forming dough into cohesive ball).
Transfer dough to a well-floured surface. If the dough is sticky, work in flour until it is manageable.
Tear off 1 Tbsp-sized pieces of dough and roll into a ball. Remove one cream cheese frosting mound from the freezer and press in to the center of the dough ball. Be sure to seal the frosting in well -- rolling the ball in the palms of your hands until no seams exist-- otherwise the frosting may leak out while the donut holes are frying.
Repeat until all dough is used, filled with frosting, and rolled seamlessly.
Fill a medium-sized saucepan 2-inches deep with your oil and set over medium-high heat.
Use a candy thermometer (make sure it isn't touching the bottom of the pot) to monitor your temperature, and heat oil to 350F (you will have to monitor the heat pretty regularly and may need to increase/decrease your stove temperature to keep it consistent).
While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside.
Prepare two plates for your fried donut holes by lining them generously with paper towels.
Once oil has reached 350F, very carefully fry your donut holes, about 3-4 at a time, carefully transferring them to the oil with a slotted spoon (don't drop them in or the oil may splash, lower them into the oil instead).
Fry donut holes for 2-3 minutes*, remove carefully with a slotted spoon, and place them on a paper towel laden plate. Allow them to sit for about 30 seconds and then use another spoon to transfer them to your cinnamon/sugar dish, roll them in the topping until fully covered, and then transfer to your other paper towel lined plate.
Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.
*For best results, fry only one donut hole the first time you try this, and gauge how thoroughly it is cooked. After 2 minutes has passed, cut into it to check whether the dough is underdone, just right, or overdone, (the frosting of course will not be cooked, and will be hot so take care when checking) and then fry the rest of your donut holes accordingly. While these should take about 2.5 minutes under optimal conditions with a consistent oil temperature of 350F, it's still important to check so that you don't end up with 1½ dozen donuts that are still gooey in the middle!