Whisk flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Make a well in the center and add milk, Oakdell eggs, and applesauce. Stir but don't overmix. Fold in apples.
Heat oil to 375º F in a skillet. Drop about 1/4 cup of batter per fritter into hot oil; spread it out as you cook each side until golden brown; approximately 2 minutes per side. Remove to paper towels to drain.
To make the glaze, add butter and brown sugar in a medium microwave-safe bowl and microwave for intervals of 30 seconds, stirring in between until the butter is melted and the sugar is dissolved. Whisk in cream, powdered sugar, vanilla, and salt.
Place a wire rack over a baking sheet. Working one at a time, dip each doughnut top side down into the glaze and lift up, allowing the excess to drip back into the bowl. Invert the doughnuts onto the rack, and let sit for at least 15 minutes to allow the glaze to set. Garnish with toppings if desired.
