In a medium bowl, combine the self-rising flour and cinnamon applesauce. Stir until you get a thick, cohesive dough, being careful not to overmix.

Heat canola or vegetable oil in a deep skillet or heavy pot to 350°F, ensuring that the oil is at least 2 inches deep.

Use a small cookie scoop or spoon to form mounds of dough, about 1 tablespoon each, and gently drop them into the hot oil, frying no more than 3–4 at a time.

Fry for 2–3 minutes per side, until they are golden brown and puffed up.

Remove the cooked donut holes using a slotted spoon and let them drain on a paper towel-lined plate. Allow to cool for 1–2 minutes.

While still warm, roll each donut hole in cinnamon sugar until thoroughly coated.