Mix desired amount of sourdough donut mix according to manufacturer’s instructions. Bulk ferment 40 minutes or until dough has risen by at least 50%. Give the dough 2 tri-folds and bench for 35 minutes. Roll to half inch thick. Mist dough with water, sprinkle heavily with cinnamon, and mist lightly again. Roll up dough and cut into 1 inch thick discs, place the discs swirl side up on screens and proof for 60 minutes or until little bubbles form under the dough and it has doubled in size. Fry at 375F and glaze while still warm.