Sift together the flour, cinnamon and salt and set aside.
In a large saucepan, over medium heat, stir together the water and sugar.
Cook over medium low heat without stirring for 10 to 12 minutes.
Meanwhile, in a large bowl, cut the butter into the flour until it is crumbly.
In another bowl, whisk together the milk, 1 whole egg and only the yolk from the other egg.
Make a well in the flour and pour in the milk/egg mixture. Stir gently with a fork until blended.
Once the sugar has been cooking for at least 10 minutes, stir well and cook another 4 or 5 minutes.
Remove from heat and slowly whisk in the cider until well blended.
Return to the heat and bring just to a good simmer.
Divide your dough into 12 parts and roll each into a ball.
Drop these into the simmering cider syrup.
Turning the dumplings once or twice, cook them until they triple in size.
It may take up to 20 minutes to cook all twelve.
Place each dumpling in an individual serving bowl and drizzle with the remaining cider syrup.
Top with creme fraiche or cool whip and serve at once.
