Prep Time 15 min.
Total Time 35 min.
Servings 24 servings
- 1-1/4 cups sugar, divided
- 2 tsp. ground Mexican cinnamon (canela), divided
- 1 cup thawed COOL WHIP Whipped Topping
- 1 cup water
- 1/4 cup butter
- 1 cup flour
- 4 eggs
- 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 cups vegetable oil
Mix 3/4 cup sugar and 1-1/2 tsp. cinnamon in medium bowl. Combine COOL WHIP and remaining cinnamon; refrigerate until ready to use.
Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Stir in flour; cook on low heat 1 min. or until mixture forms a ball, stirring constantly with wooden spoon. Transfer to medium bowl. Add eggs, 1 at a time, beating with mixer after each until blended. Add sour cream; mix well.
Heat oil in large saucepan to 350ºF. Spoon dough into heavy-weight pastry bag fitted with medium-star tip. (Or, spoon into a cake decorator's tube fitted with star tip.) Carefully squeeze 3 or 4 (4-inch-long) strips of dough into hot oil; cook 2 to 3 min. or until golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining dough.
Roll in cinnamon sugar while still warm. Serve with COOL WHIP mixture.