• In a small bowl, dissolve yeast into warm water. Stir gently and then let rest for about 5 minutes, until mixture gets frothy.
• In a stand mixer (or in a big bowl with a hand mixer), whisk together flour, cinnamon, and salt. Stir in sugar.
• Add milk, butter, egg yolks, and yeast mixture to the bowl and blend together using your dough hook if you have one.
• Once dough forms, increase speed to medium-high and beat for about 3 minutes. If you don't have a dough hook, take dough out of bowl and once dough is formed and knead on a lightly floured surface until smooth and elastic.
• Sprinkle dough with flour (place back in large bowl if you took dough out to knead), cover with a kitchen towel, and put in a warm spot to rise.
• Let dough rise for about 2 hours.
• Place dough on a lightly floured surface and roll into a square about ½-inch thick.
• Using a biscuit cutter or the top of a drinking glass, cut out as many rounds as possible. I used a 3-inch biscuit cutter and got about 14 doughnuts. Place rounds on a lightly floured baking sheet.
• Cover baking sheet with a kitchen towel, put in a warm spot, and let rise for about 45 minutes.
• In a large stockpot, heat about 2.5 inches of canola oil to 350 degrees
• Put 3-4 doughnuts at a time into the hot oil. Let fry for about a minute and then flip over to fry on the other side. Repeat as needed, until golden brown.
• Remove fried doughnuts to paper towel covered plate to let cool.
• Fill a pastry bag, fitted with a ½-inch round tip with Peanut Butter Cream. Insert the tip into the end of the cooled doughnuts and pipe about 2 teaspoons of peanut butter cream into each.
• Hold doughnuts upside down and dip in Peanut Butter Cinnamon Glaze. Sprinkle with chocolate sprinkles.

Peanut Butter Cream:

• In the bowl of a stand mixer or in a large bowl with hand mixer, beat together butter, peanut butter, and confectioners' sugar until well-blended.

Peanut Butter Cinnamon Glaze:

• In the bowl of a stand mixer or a large bowl with hand mixer, beat peanut butter until light and fluffy, about one minute.
• Beat in confectioners' sugar and add in milk and cinnamon. If glaze is too thick, add more milk 1 tsp at a time. If it's too thin, add in more confectioners' sugar ¼ cup at a time.