Mix yeast and warm water in a small bowl until yeast is dissolved.
Let it sit until the mixture foams, about 5 minutes.

Mix flour, cream, butter, egg yolks, sugar, salt, cinnamon, and yeast in a mixer at low speed until a soft dough forms.
Increase to medium-high speed and beat for 3 more minutes.

Sprinkle flour on top of the dough, then cover the bowl with plastic wrap and refrigerate overnight (8-12 hours).

The next day:
Roll out the dough on a lightly floured surface to a thickness of 1/2″ (1cm).
Cut out beignets using a cookie cutter or a glass, then use a shot glass to cut out the central holes.

Place the cut pieces on floured baking sheets, then cover with a towel.
Let rise for 45 minutes to 1 hour at room temperature.

Heat oil to 350°F (180°C) and fry the beignets and beignet holes until golden brown.
Drain on paper towels, then place on a cooling rack before glazing with your favorite glaze.