In a dutch oven or saucepan, heat 2” of canola oil to 350 degrees F.
In a large mixing bowl, mix granulated sugar with cinnamon. In a separate bowl, whisk powdered sugar and warm milk.
Lightly flour a flat surface area or cutting board. Separate the biscuits and roll flat with a rolling pin to about ½” thick. Use a 2” heart shaped cookie cutter to cut dough into small hearts.
Carefully drop the hearts into the canola oil and fry for 1 minute per side. Remove from oil and place on a paper towel lined plate to drain excess oil.
Place donuts on a wire rack over a cookie sheet or covered surface to catch any spills. Brush donuts with glaze, then dip both sides in cinnamon sugar mixture. It is best to do one at a time so the glaze does not set before dipping.
Repeat with all donuts.
To make the dip: Add cream cheese, strawberries, sugar, whipping cream, and vanilla extract to a food processor or blender. Pulse for 15 to 20 seconds, or until smooth.
Serve the mini heart shaped donuts with dip and enjoy!
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.