1-Preparing the Dough: If using canned dough, remove cinnamon roll dough discs from the can and carefully cut a small hole in the center of each to form donut shapes, saving the cutouts for donut holes. For homemade dough, whisk together flour, yeast, and salt in a large bowl. Heat water with butter until just warm and melted, then add brown sugar and the egg. Mix wet and dry ingredients to form a sticky dough. Knead the dough until smooth and slightly tacky, then let it rest for 20 minutes.

2-Shaping Homemade Dough: Roll the dough out into a 9×13 inch rectangle. Spread softened butter evenly, leaving edges clear. Sprinkle with brown sugar and cinnamon. Roll tightly into a log and seal the seam by pinching. Trim the ends and cut into twelve 1-inch slices. Place rolls spaced apart on a parchment-lined baking sheet, cover, and let rise for 45-60 minutes until nearly doubled.

3-Frying Donuts: Heat oil to 350-360°F in a deep heavy-bottomed pan or fryer (using a candy thermometer helps maintain precise temperature). Carefully lower donuts and holes into hot oil using tongs or a slotted spoon. Fry for 4-5 minutes per side for canned dough (or 1-2 minutes per side for homemade rolls) until golden brown. Drain on wire racks or paper towels to remove excess oil.

4-Preparing Glaze and Serving: For powdered sugar glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. For cinnamon maple glaze, combine powdered sugar, maple syrup, and ground cinnamon. Dip or drizzle warm donuts with chosen glaze or reserved cinnamon roll icing. Allow glaze to set for 5-10 minutes before serving.