Heat the apple cider in a small saucepan or in the microwave until warm, about 110°F.

In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar, yeast, and spices. Add the cider and egg yolks and stir until combined. Add the butter and cream and knead for 6 to 8 minutes, or until a smooth sticky dough forms and pulls away from the sides of the bowl. Scrape the dough into a lightly greased bowl. Cover and let rise until doubled in size, about 1 ½ hours.

Roll the dough out on a floured surface until it’s just over a ½-inch in thickness. Use a flour dusted doughnut cutter to cut out 6 doughnuts and holes from the dough. Place on a large baking sheet lined with parchment paper, spacing at least a few inches apart. Allow to rise until puffy, about 30 to 45 minutes.

Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 12 minutes, or until golden and puffed. Let cool slightly before brushing each doughnut with melted butter. In a small bowl, combine the sugar and cinnamon. Sprinkle generously over the buttered doughnuts. Serve warm.