In a small bowl, mix together the granulated sugar and ground cinnamon. Set aside.

In a medium-sized mixing bowl, cream together the softened cream cheese and unsalted butter until smooth.

Add the powdered sugar and vanilla extract to the cream cheese mixture, and mix until well combined. Set aside.

Open the can of refrigerated biscuit dough and separate each biscuit into two halves. You should now have 16 small, circular pieces of dough.

Take each piece of biscuit dough and roll it into a ball. Use your thumb to make an indentation in the center of each ball, creating a small well.

Spoon a small amount of the cream cheese filling into the well of each dough ball. You want to be careful not to overfill them, as this will make them difficult to seal.

Pinch the edges of the dough ball together, sealing the cream cheese filling inside. Roll the ball gently between your hands to make sure it is well sealed.

Heat about 2 inches of vegetable oil in a medium-sized saucepan over medium-high heat. You want the oil to reach a temperature of around 350°F.

Once the oil is hot, carefully add the dough balls to the pan, a few at a time. You want to be sure not to overcrowd the pan, as this can cause the oil temperature to drop too much.

Fry the dough balls for about 1-2 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate.

While the dough balls are still warm, roll them in the cinnamon sugar mixture until they are well coated. Serve warm and enjoy!