Mini Churro Doughnut Holes

Fill 3-quart saucepan one-third full with oil. Heat over medium heat to about 350 °F. Line plate with paper towels; set aside. In small bowl, stir together cinnamon-sugar and powdered sugar; set aside. Separate dough into 8 biscuits. Split each biscuit into 2 rounds; place on cutting board. Using very small doughnut-hole cutter or mouth of an empty bottle, cut out mini-sized doughnut holes. When oil is hot, carefully drop a few of the doughnut holes into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, continuously turn holes over and over until golden brown. Remove from oil; place on paper towel-lined plate to drain. Immediately place holes in sugar mixture; coat completely. Serve doughnut holes immediately drizzled with caramel sauce.