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Why This Recipe Works
- Oven-roasted, not fried: You get concentrated apple sweetness and crisp edges with only a light brush of butter or coconut oil.
- Quick cinnamon-sugar crust: A single flip halfway through roasting means both sides caramelize in under 20 minutes.
- Built-in portion control: Each ring is a two-bite snack—perfect for grazing without accidentally demolishing a whole pie.
- Make-ahead friendly: Roast, cool, and stash in the fridge; a 5-minute reheat restores the sugar crunch.
- Allergy adaptable: Naturally gluten-free, nut-free, egg-free, and easy to make dairy-free or vegan.
- Multi-seasonal: Equally delicious with autumn Honeycrisp, winter Braeburn, or early summer tart Gravensteins.
- Kid-approved flavor: Tastes like doughnut holes, sneakily delivers a half-cup of fruit per serving.
Ingredients You'll Need
Apples – Choose firm, sweet-tart varieties that hold their shape when heated. My top picks are Honeycrisp, Pink Lady, and Braeburn. Three medium apples yield roughly 24 rings, enough for four snackers or two very enthusiastic ones. Look for fruit that feels heavy for its size and has taut, unbruised skin. If you’re buying in bulk at a U-pick orchard, ask for “seconds”; they’re cheaper and roast up just as delicious.
Unsalted butter – Melted butter paints the rings with toasty milk solids that encourage browning. Swap in refined coconut oil for a dairy-free version; it’s neutral in flavor and solid at room temp, so the sugar sticks beautifully. If you love the caramel richness of browned butter, go ahead and brown it—just keep the milk solids in the liquid so you don’t lose flavor.
Granulated sugar – Plain white sugar melts quickly and forms the glassy crust we’re after. Organic cane sugar works too; its slightly larger crystals take an extra minute to dissolve, yielding a delicate crunch. For a lower-glycemic option, coconut sugar adds subtle molasses notes but will darken faster—watch the oven at the 12-minute mark.
Ground cinnamon – Vietnamese or Saigon cinnamon packs the boldest punch. If your jar has been languishing in the back of the cupboard for more than a year, treat yourself to a fresh one; volatile oils fade over time and they’re what make the kitchen smell like autumn paradise.
Freshly grated nutmeg (optional) – A whisper of nutmeg amplifies the apple flavor without screaming “pumpkin spice.” Buy whole nuts and grate with a microplane; pre-ground nutmeg fades fast.
Kosher salt – Half a teaspoon may seem excessive for a sweet snack, but salt sharpens the apples’ natural sweetness and tames any bitterness in the cinnamon.
Lemon juice – A quick dip prevents the cut rings from browning while you finish slicing the rest of the fruit. It also adds a subtle brightness that balances the sugary coating.
How to Make Cinnamon Sugar Dusted Apple Rings for Snack
Preheat & prep pans
Position two racks in the upper-middle and lower-middle of your oven and preheat to 400 °F (204 °C). Line two rimmed baking sheets with parchment paper; the rims prevent sugary juices from dripping and the parchment guarantees easy release. Lightly spritz the parchment with non-stick spray—apples are naturally high in pectin and you don’t want the caramelized sugar to glue them down.
Whisk the cinnamon sugar
In a shallow bowl large enough to dip apple rings, whisk together ½ cup (100 g) granulated sugar, 2 teaspoons ground cinnamon, ¼ teaspoon freshly grated nutmeg (if using), and ½ teaspoon kosher salt. The salt will seem invisible but it’s crucial for flavor balance. Set the mixture near your workstation so it’s ready the moment the apples come out of their butter bath.
Core & slice
Using an apple corer or a small metal piping tip, punch out the cores from 3 large apples. A corer that removes a cylinder is faster, but the piping-tip trick works in a pinch. Next, slice the apples crosswise into ¼-inch (6 mm) rings; any thicker and they’ll steam instead of roast, any thinner and they’ll shrivel into chips. A mandoline speeds things up, but a sharp chef’s knife and a steady eye do the job just fine. Drop the rings into a bowl of cold water mixed with 1 tablespoon lemon juice while you finish slicing to prevent browning.
Butter & coat
Pat the apple rings completely dry with a clean kitchen towel—excess water will cause the sugar to clump and steam. Brush both sides lightly with 3 tablespoons melted butter (or coconut oil). You want a whisper-thin film, not a soaking dip. Working in batches, press one side of each ring into the cinnamon-sugar mixture, then flip and coat the other side. Use your fingers to sprinkle sugar into any bare spots; the goal is an even, sandy layer that will melt into a glossy shell.
Arrange for airflow
Lay the coated rings in a single layer on the prepared sheets, spacing them at least ½ inch apart. Overlapping will trap steam and leave you with soggy edges. If you run out of real estate, stash the extra rings in the fridge on a plate and roast a second batch after the first finishes.
Roast & flip
Slide both sheets into the oven and roast for 8 minutes. The sugar should look moist and slightly bubbled at the edges. Rotate the pans top to bottom and front to back, then flip each ring with a thin spatula. Return to the oven for 6–8 minutes more, until the second side is caramelized and the apples are tender when pierced with a toothpick. They’ll feel soft but still hold their shape; carry-over cooking will finish the job on the counter.
Cool on racks
Transfer the apple rings to a wire rack set over parchment to catch any sticky drips. Cooling for 10 minutes allows the sugar crust to set; if you skip this step, they’ll be delicious but tacky. Resist the urge to stack them while warm—they’ll glue together into an accidental apple sandwich.
Optional second dusting
If you like the snowy-white finish of classic cider doughnuts, whisk together 2 tablespoons additional sugar with ½ teaspoon cinnamon and sift it over the cooled rings. The extra layer sticks thanks to residual moisture and gives a gentle crunch that dissolves on the tongue.
Expert Tips
Use convection if you’ve got it
Convection airflow speeds caramelization and yields crisper edges. Drop the temperature to 375 °F and start checking at 12 minutes total.
Don’t crowd the pan
If you double the recipe, use three pans or bake in batches. Overlapping rings steam and refuse to caramelize, no matter how long you roast.
Save the scraps
Apple cores and trimmed ends simmer into quick applesauce—just cover with water, add a cinnamon stick, and simmer 15 minutes.
Try smoked sugar
Replace 2 tablespoons of the sugar with smoked sugar for a campfire nuance that pairs beautifully with roasted meats on a snack board.
Mini rings for bento boxes
Use a melon baller to punch mini holes in crab-apple halves; they roast in 6 minutes and fit perfectly into toddler snack cups.
Revive leftovers
Microwaving softens the crust; instead, reheat in a 325 °F oven for 5 minutes or pop into an air-fryer at 300 °F for 2 minutes.
Variations to Try
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Pumpkin spice version: Swap the cinnamon blend for 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, and ¼ tsp allspice. Dust with maple sugar for a campfire vibe.
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Zesty orange: Add ½ teaspoon finely grated orange zest to the sugar mixture and finish with a whisper of orange blossom water for a sophisticated twist.
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Chocolate drizzle: Let the rings cool completely, then stripe with 70 % dark chocolate that’s been thinned with ½ teaspoon coconut oil. Chill 5 minutes to set.
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Savory sweet: Reduce sugar to ¼ cup and add ½ tsp flaky sea salt, ¼ tsp cracked black pepper, and 1 tsp chopped fresh rosemary. Serve alongside sharp cheddar.
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Dehydrated chips: After the initial roast, drop the temperature to 200 °F and bake 45 minutes more, flipping every 15 minutes, for crispy apple chips.
Storage Tips
Room temperature: Best enjoyed within 2 hours of cooling. After that, the sugar begins to absorb ambient moisture and turns sticky.
Refrigerator: Layer completely cooled rings in an airtight container, separated by parchment squares, up to 5 days. To serve, reheat in a 325 °F oven for 5 minutes or in an air-fryer at 300 °F for 2 minutes to restore crunch.
Freezer: Flash-freeze rings on a parchment-lined sheet for 1 hour, then transfer to a zip-top bag with as much air removed as possible. Freeze up to 2 months. Reheat directly from frozen in a 350 °F oven for 8–10 minutes.
Make-ahead for parties: Roast the rings the morning of your event, cool completely, and store at room temperature in a cake carrier lined with paper towel to wick moisture. Refresh in a 325 °F oven for 4 minutes just before guests arrive.
Frequently Asked Questions
Cinnamon Sugar Dusted Apple Rings for Snack
Ingredients
Instructions
- Preheat oven: Preheat to 400 °F. Line two rimmed baking sheets with parchment and lightly spray.
- Mix sugar: In a shallow bowl, whisk sugar, cinnamon, nutmeg, and salt.
- Core & slice: Core apples, then slice into ¼-inch rings. Soak in lemon water.
- Coat: Pat rings dry, brush with butter, and dredge in cinnamon sugar.
- Roast: Arrange on sheets, roast 8 min, flip, roast 6–8 min more.
- Cool: Transfer to wire rack for 10 min to set the sugar crust. Enjoy warm or room temp.
Recipe Notes
For extra crunch, give the cooled rings a second dusting of cinnamon sugar. Store leftovers in an airtight container up to 5 days; reheat in a 325 °F oven for 5 minutes to restore crispness.
