Cinnamon Sugar Apple Ring Donuts

Cinnamon Sugar Apple Ring Donuts are a crispy, golden, fair-style treat made with real apple slices dipped in a light batter and fried to perfection. They come together in under 30 minutes using simple pantry staples, making them one of the easiest apple desserts you’ll ever make.

Each ring gets a generous roll in warm cinnamon sugar the moment it comes out of the oil — creating that irresistible crackly coating you dream about at autumn festivals. They’re crowd-pleasing, budget-friendly, and seriously hard to stop eating.

Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter totally counts as self-care. These apple ring donuts showed up in my kitchen on a rainy October afternoon when I had a bag of Granny Smiths and zero patience for anything complicated. One bite in, and I knew this recipe was a keeper.

Little Snapshot: What This Recipe Delivers

These Cinnamon Sugar Apple Ring Donuts are crispy fried apple slices coated in a simple egg-and-milk batter, then rolled in cinnamon sugar while still warm. Ready in about 25 minutes with everyday ingredients, they serve 8 and are a perfect easy apple dessert for fall gatherings, weekend treats, or anytime you want something cozy and impressive with very little effort.

Nutritional Peek

Here’s an approximate nutritional breakdown per serving of these cinnamon sugar apples fried rings. Values may vary slightly depending on apple size and how much oil is absorbed during frying.

Nutrient	Amount Per Serving
Calories	~210 kcal
Protein	3 g
Carbohydrates	32 g
Total Fat	8 g
Fiber	2 g
Sugar	17 g

Ingredients

For the best apple ring donuts, you’ll want two groups of ingredients working together. The batter is built from wet ingredients — egg, milk, and optional vanilla — plus dry ingredients like flour, sugar, baking powder, and salt. Then there’s the finishing touch: a quick cinnamon-sugar coating that makes every bite taste like autumn in a single crunch.

Amount	Ingredient
As needed	Vegetable oil or coconut oil (for frying)
4 medium	Apples — Granny Smith, Gala, or Golden Delicious work great
½ cup + 2 tbsp	Granulated sugar, divided (yes, all of it earns its place)
1 tsp + ¼ tsp	Ground cinnamon, divided
1 large	Egg
½ tsp	Vanilla extract (optional — but honestly, always add it)
¾ cup	2% or whole milk (whole milk makes a slightly richer batter)
1 cup + 2 tbsp	All-purpose flour
1½ tsp	Baking powder
½ tsp	Salt

Tools You’ll Actually Use

• Large cast iron skillet or heavy-bottomed saucepan
• Digital or candy thermometer (non-negotiable for getting the oil right!)
• Small round cookie cutter or apple corer
• Tongs
• Two mixing bowls (one small, one medium)
• Whisk
• Paper towels for draining
• Shallow bowl or plate for the cinnamon sugar coating

Step-by-Step Instructions for Cinnamon Sugar Apple Ring Donuts

Follow these steps closely and your Cinnamon Sugar Apple Ring Donuts will come out golden, crispy, and perfectly coated every single time.

Step 1: Heat the oil. Pour vegetable oil or coconut oil into a large cast iron skillet or heavy saucepan to a depth of at least 1 inch. Heat over medium-high heat to 365°F. A digital thermometer is your best friend here — getting the temperature right is the secret to crispy, non-greasy rings.

Step 2: Prepare the apple rings. While the oil heats, slice your apples crosswise into ¼-inch thick rounds. Use a small round cookie cutter or apple corer to remove the center of each slice, leaving about ⅜ inch of apple around the hole. Don’t toss the little centers — chop them up for chicken salad or snack on them tomorrow after you’ve enjoyed the fried rings today!

Step 3: Make the cinnamon sugar coating. In a small bowl, stir together ⅓ cup of granulated sugar and 1 teaspoon of ground cinnamon. Set aside — this is what you’ll roll the hot rings in right after frying, so keep it close to the stove.

Step 4: Mix the batter. In a medium bowl, lightly whisk 1 large egg. Gradually whisk in ¾ cup of milk (and the vanilla if you’re using it). Add 1 cup plus 2 tablespoons of all-purpose flour directly on top of the milk mixture, then sprinkle over 2 tablespoons of sugar, 1½ teaspoons of baking powder, and ½ teaspoon of salt.

Whisk the dry ingredients together gently on top, then dig in and whisk everything together until a smooth batter forms. You just saved yourself an extra bowl — you’re welcome.

Step 5: Fry the apple rings. Check that your oil has reached 365°F. Using tongs, dip each apple ring into the batter, letting the excess drip back into the bowl. Carefully lower 3 to 4 rings into the hot oil at a time — don’t crowd the pan.

Fry for 1 to 2 minutes, just until the bottoms turn golden brown, then flip and fry the other side until equally golden. Your kitchen is about to smell absolutely incredible.

Step 6: Coat in cinnamon sugar. Transfer the fried rings to paper towels and let them drain for about 1 minute. While they’re still warm, dredge each ring in the cinnamon sugar mixture, using tongs to flip and coat both sides generously.

Warm rings absorb the sugar coating beautifully — don’t skip this step! Serve immediately and enjoy every crispy, cinnamon-dusted bite.

Claire’s Pro Tips for Perfect Apple Ring Donuts

Want to make these cinnamon sugar apples truly flawless? A few small tricks make a big difference. These are the things I’ve learned — sometimes the hard way — after making batch after happy batch.

Fry in small batches. Resist the urge to crowd the pan. Adding too many rings at once drops the oil temperature fast and leads to uneven, oily results. Three or four at a time is the sweet spot for a standard skillet.

Granny Smith vs. sweeter apples. Granny Smith apples hold their shape beautifully and give you a lovely tart contrast against the sweet batter. Gala and Golden Delicious are softer and sweeter — both delicious, just slightly different in texture. I love mixing varieties when I have them on hand.

Coat them while they’re hot. The cinnamon sugar only sticks properly when the rings are still warm from the oil. If you wait too long, the coating won’t adhere as well. Work fast and coat them right after that 1-minute drain on paper towels.

Don’t overmix the batter. A few small lumps in the batter are totally fine — overmixing develops gluten and can make the coating chewy instead of light and crispy. Stir just until combined and move on.

Quick Fixes for Cinnamon Sugar Apple Ring Donuts

My rings are coming out greasy and soggy.

This almost always means the oil wasn’t hot enough before you started frying. Make sure it reaches 365°F before adding the first ring. Also check that you’re not overcrowding the pan — too many rings at once drops the temperature dramatically.

The batter is falling off the apple slices.

Pat your apple slices dry with a paper towel before dipping. Any moisture on the surface prevents the batter from sticking. Also make sure your batter isn’t too thin — it should coat the back of a spoon.

The outside is brown but the apple still feels hard.

Your slices are probably too thick. Aim for a true ¼-inch slice — no thicker. A mandoline makes this really easy if you have one. Thicker slices need longer fry time, which can over-brown the batter before the apple softens.

The cinnamon sugar isn’t sticking.

You waited too long after draining. The coating needs to go on while the rings are still warm and slightly tacky from the oil. Give them just one minute on the paper towels, then coat right away.

My oil is smoking.

Your heat is too high. Remove the pan from the burner immediately and let the oil cool down before continuing. A thermometer will prevent this — don’t try to eyeball the temperature.

Variations and Fun Twists

Once you’ve mastered the classic apple ring donuts, there’s so much room to play. Here are some fun twists to try depending on the season or occasion.

Spiced up: Add a pinch of nutmeg, cardamom, or allspice to the cinnamon sugar coating for a warm, mulled-cider vibe. This works beautifully in the colder months when you want extra coziness in every bite.

Maple glaze version: Skip the cinnamon sugar and drizzle the warm rings with a simple maple glaze — just powdered sugar, a splash of maple syrup, and a tiny bit of milk. Fancy enough for a dinner party, easy enough for a Tuesday.

Gluten-free swap: A 1:1 gluten-free all-purpose flour blend works surprisingly well in this batter. The texture is slightly different but still delicious and crispy.

Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes) and use oat milk or almond milk in place of dairy milk. The batter is slightly thinner but still coats the apple rings nicely.

Caramel dipping sauce: Serve alongside a warm caramel or dulce de leche dipping sauce for a plated dessert that looks incredibly impressive with almost zero extra effort.

Serving, Storage, and Reheating

These cinnamon sugar apple ring donuts are honestly best eaten warm and fresh — ideally right off the paper towels and straight into your mouth. Serve them stacked on a plate with a light extra dusting of cinnamon sugar, or alongside a scoop of vanilla ice cream if you want to make them feel extra special.

If you actually have leftovers (I’m always impressed when this happens), store them in an airtight container at room temperature for up to 1 day. After that, the texture starts to soften considerably. The fridge isn’t ideal — it makes them a little rubbery.

To reheat, pop them in an air fryer at 350°F for 2 to 3 minutes or in a regular oven at 375°F for about 5 minutes. This crisps them back up beautifully. Microwaving works in a pinch, but you’ll lose that lovely crunch — save it as a last resort.

No-Waste Kitchen Magic

One of my favorite things about this recipe is that almost nothing goes to waste. Here are a few ideas for using every last bit.

Apple centers: Those little circles you punch out of the middle of each ring? Don’t throw them away. Dice them and toss them into overnight oats, yogurt parfaits, chicken salad, or a quick stovetop applesauce.

Leftover batter: If you have batter left over after coating all the rings, it makes fantastic pancakes the next morning. Just pour it onto a hot greased griddle and cook until golden. Add a few of those diced apple centers on top and you’ve got breakfast sorted.

Used frying oil: Let the oil cool completely, strain it through a fine mesh strainer, and store in a sealed jar in a cool, dark spot. It can be reused once or twice more for frying savory foods before it needs to be composted or disposed of properly.

FAQs About Cinnamon Sugar Apple Ring Donuts

Let’s Make These Together

I really hope these Cinnamon Sugar Apple Ring Donuts become your new go-to fall treat. They’re the kind of recipe that feels like a little celebration every time you make them — and they never get old.

If you loved this easy apple dessert, you might also enjoy my California Roll Cucumber Salad for something fresh and light to balance all that cozy fried goodness. And if you’re in the mood for something hearty and crowd-pleasing, my Easy Chicken Burrito Casserole is always a hit at the table.

I’d love to see your spin on these Cinnamon Sugar Apple Ring Donuts! Drop a comment below with your photos — I’d love to see how you made them your own. Which apple variety did you use? Did you try a glaze instead of cinnamon sugar? These rings are so versatile; I bet you’ve got amazing variations already in mind!

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra cinnamon-sugared ring straight off the paper towels before anyone notices).