This post may contain affiliate links.
Caramel apple donuts are the cozy fall treat that stuffs a warm caramel apple filling inside pillowy crescent dough, fried golden and buried under a snowfall of powdered sugar. I made my first batch on a crisp October afternoon and Maddie and Lizzie ate them faster than I could dust them. They are a shortcut treat, using crescent dough the same clever way my cake donuts keep things quick and easy.
A warm caramel apple center wrapped in golden fried dough and dusted with powdered sugar.
Caramel Apple Donuts Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 16 donut holes
- ⚡ Calories: 140kcal
- 🌶️ Flavor Profile: Warm cinnamon caramel apple in golden fried dough
- ✋ Difficulty: Easy, a stuff and fry shortcut treat
Quick Answer
Peel and dice apples, then stir them with caramel sauce, brown sugar, cinnamon, and maple extract. Cut crescent dough sheets into squares, spoon the apple filling into the center of each, and pinch the seams closed, rolling each into a ball. Fry the balls in 375 degree oil until golden brown all over, drain on paper towels, then dust with powdered sugar and serve with extra caramel for dipping.
Jump to:
Why This Recipe Works
Click to see the technique science
- Crescent dough is the ultimate shortcut. Store bought crescent dough sheets mean no yeast, no rising, and no fuss, so these taste like fair donuts with a fraction of the work.
- Granny Smith apples hold their shape. Tart Granny Smiths stay firm and a little tangy after cooking, which balances the sweet caramel and keeps the filling from turning to mush.
- Caramel and maple double the fall flavor. Caramel sauce plus a hint of maple extract gives the filling that deep, cozy, apple orchard taste in every bite.
- Frying makes them irresistible. A quick fry in hot oil gives the dough a crisp golden shell around the soft, warm apple center, just like a real donut hole.
- They come together in half an hour. With the dough doing the heavy lifting, you go from craving to a plate of warm caramel apple donuts in about 30 minutes.
Why You’ll Love This Recipe
- They taste like a caramel apple and a fair donut had a baby, warm, gooey, and dusted with powdered sugar.
- The crescent dough shortcut makes them fast and foolproof, no yeast or rising required.
- They come together faster than a batch of my strawberry scones, thanks to that store bought dough.
Key Ingredients
A short list of mostly store bought staples, which is what makes these so quick.
- Crescent dough sheets: The shortcut. A plain sheet with no perforations wraps easily around the filling, so no yeast or rising is needed.
- Granny Smith apples: The filling. Tart and firm, they hold their shape and cut the sweetness of the caramel.
- Caramel sauce: The gooey center. It flavors the filling and makes the perfect dip for serving.
- Maple extract: The warmth. Just a teaspoon adds a cozy, deep fall flavor to the apples.
- Powdered sugar: The finish. A generous dusting makes them look and taste like a fresh fair donut.
See recipe card for exact quantities.
Variations and Substitutions
One easy treat, plenty of ways to make it your own.
- Bake them at 375 degrees until golden instead of frying for a lighter version.
- Roll the warm donuts in cinnamon sugar instead of powdered sugar for a churro vibe.
- Swap the caramel for apple butter or a spiced apple jam for a different filling.
- Skip the frying and bake them instead and you land closer to the tender crumb of my banana nut muffins.
- Drizzle the finished donuts with extra caramel and a sprinkle of flaky salt for a salted caramel twist.
How to Make Caramel Apple Donuts
- Peel and dice the apples, then stir them together with the caramel sauce, brown sugar, cinnamon, and maple extract.
- Unroll the crescent dough sheet on a lightly floured surface and cut it into 16 squares.
- Spoon about a tablespoon of the apple filling into the center of each square, then pinch the seams to seal.
- Roll each sealed piece into a smooth ball between your palms and set them aside.
- Fry the balls in 375 degree oil in batches, turning after a minute, until golden brown all over, then drain on paper towels.
- Dust the warm donut holes with powdered sugar and serve with extra caramel sauce for dipping.
Recipe Tips & Tricks
- Seal the seams well. Pinch the dough tightly and roll it smooth so the filling does not leak out into the hot oil.
- Keep the oil at 375 degrees. Too cool and they soak up grease, too hot and they brown before the dough cooks through, so use a thermometer.
- Do not overfill. About a tablespoon of filling is plenty. Too much and the seams burst while frying.
- Work in small batches. Crowding the pan drops the oil temperature and leads to greasy, unevenly cooked donuts.
- Dust while warm. Powdered sugar clings best to warm donuts, so dust them right after they drain.
- Serve them fresh. These are best warm and crisp, straight from the fryer with a little caramel for dipping.
Serving Ideas and Suggestions
Serve a warm pile at a fall brunch next to my lemon blueberry coffee cake for a sweet spread.
For a cozy dessert night, pair them with my maple bacon cookies and a mug of cider.
Set them out with a big bowl of my strawberry dump cake so there is a warm option and a fruity one.
Building a whole dessert table, my lemon blueberry trifle and these donut holes cover both the light and the indulgent.
Caramel Apple Donuts FAQs
Caramel apple donuts are donut holes made by stuffing crescent dough with a warm caramel apple filling, then frying them golden and dusting them with powdered sugar. They taste like a cross between a caramel apple and a fair donut, and the crescent dough shortcut makes them quick and easy.
Yes. Place the filled dough balls on a lined baking sheet and bake at 375 degrees until golden, about 12 to 15 minutes. They will not have quite the same crisp fried shell, but they are lighter and still delicious, especially rolled in cinnamon sugar while warm.
Granny Smith apples are the best choice because they are tart and firm, so they hold their shape during cooking and balance the sweet caramel. Honeycrisp or Braeburn also work well if you prefer a sweeter, milder apple flavor.
They are best served fresh and warm, but you can prep the apple filling a day ahead and keep it chilled. Assemble and fry them just before serving for the crispiest results. Leftovers can be reheated in an air fryer or oven to bring back some of the crunch.
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat them in a 350 degree oven or an air fryer for a few minutes to re crisp the outside, then add a fresh dusting of powdered sugar before serving.
Leaking usually means the seams were not sealed tightly or they were overfilled. Pinch the dough firmly and roll each ball smooth so there are no gaps, and use only about a tablespoon of filling per square so the dough can fully close around it.
Made these caramel apple donuts? Leave a comment and a star rating below, and tell me if you fried or baked yours!
Caramel Apple Donut Holes
Equipment
Ingredients
- oil for frying
- 2 Granny apples
- ½ cup caramel sauce
- 1 tablespoon light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 teaspoon maple extract
- 2 cans crescent dough sheet
- ½ cup powdered sugar
Instructions
- Preheat the oil in a heavy bottom skillet with deep sides (or a Dutch oven) about 2 inches up the side of the pan or a deep fryer to 375°F.oil for frying
- Peel and small dice the apples. Add them to a medium-sized bowl and stir in the caramel sauce, brown sugar, cinnamon, and maple extract.2 Granny apples, ½ cup caramel sauce, 1 tablespoon light brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon maple extract
- Unroll the crescent dough sheet on a lightly floured, clean work surface. Cut it into 16 sections.2 cans crescent dough sheet
- Scoop about 1 tablespoon of the apple mixture into the center of each dough square.
- Pinch the seams of the dough to seal and roll it into a ball in the palms of your hands. Repeat with the remaining dough and apples. You may have some filling left over.
- Carefully place the donuts in the hot oil; you must work in batches to not overcrowd the pan. Turn over after 1 minute to cook the other side, they are ready when they are golden brown all over.
- Remove from the oil onto a paper towel-lined plate to remove excess oil.
- Top with powdered sugar and serve with more caramel sauce for dipping.½ cup powdered sugar
Notes
- Make sure the oil is at the right temperature (375°F) for the perfect golden brown finish.
- Don’t overcrowd the pan; fry the donut holes in small batches to ensure even cooking.
- Use a slotted spoon for easy removal from the hot oil and to drain excess oil.
- Let them cool on a cooling rack or paper towel to keep them crispy.
- Serve them warm for the best taste and texture experience.
- Experiment with different fillings and toppings to find your favorite combination.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Can this be made in the air fryer prior to trying to reheat? If so, which temp and for how long?