Nothing says fall quite like the smell of warm apple cider and cinnamon filling the kitchen. These Baked Apple Cider Donuts capture all those cozy autumn flavors in a soft, tender donut that’s finished with a generous coating of cinnamon sugar.
Unlike traditional fried donuts, this version is baked in the oven, making it simple enough for a weekend breakfast or an easy fall treat. The apple cider adds a naturally fruity flavor, while warm cinnamon and nutmeg give every bite that classic apple-cider-donut taste.
Why You’ll Love These Baked Apple Cider Donuts
These homemade donuts are perfect when you’re craving something sweet and seasonal without dealing with a pot of hot oil.
- Baked instead of fried
- Ready in about 30 minutes
- Soft and tender inside
- Packed with apple cider flavor
- Coated in buttery cinnamon sugar
- No yeast required
- Perfect for fall breakfasts and brunches
- Great with coffee, tea, or hot apple cider
Ingredients You’ll Need
For the Donuts
- 1½ cups apple cider
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
How to Make Baked Apple Cider Donuts
Reduce the Apple Cider
Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat.
Cook until the cider reduces to about ¾ cup. This concentrates the apple flavor and gives the donuts a much richer taste.
Set it aside to cool slightly.
Prepare the Donut Pan
Preheat your oven to 350°F.
Lightly grease a standard donut pan with nonstick cooking spray. Make sure to coat the cavities well so the donuts release easily after baking.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
This evenly distributes the leavening agents and spices throughout the flour.
Mix the Wet Ingredients
In a separate large bowl, whisk together the cooled apple cider, granulated sugar, brown sugar, egg, melted butter, vanilla, and buttermilk.
Whisk until smooth and well combined.
Combine the Batter
Gradually add the dry ingredients to the wet ingredients.
Stir gently just until everything is combined. Don’t overmix the batter, or the donuts can turn out dense instead of soft and tender.
Fill the Donut Pan
Spoon or pipe the batter into the prepared donut cavities, filling each one about ¾ full.
A piping bag or a zip-top bag with the corner snipped off makes this step much easier and keeps the pan neat.
Bake
Bake for approximately 10–14 minutes, or until the donuts are lightly golden and a toothpick inserted into the thickest part comes out clean.
Don’t overbake them. The goal is a soft, tender center.
Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack.
Make the Cinnamon Sugar Coating
While the donuts are still slightly warm, brush each one lightly with melted butter.
Combine the granulated sugar and cinnamon in a shallow bowl.
Roll each buttered donut in the cinnamon sugar until completely coated.
The warm donut and melted butter help the cinnamon sugar cling to every surface, creating that classic bakery-style finish.
Tips for the Best Apple Cider Donuts
Reduce the Cider
Don’t skip the cider reduction. It concentrates the apple flavor without adding too much liquid to the batter.
Don’t Overmix
Mix the batter only until the flour disappears. A few small lumps are fine.
Don’t Overfill the Pan
Fill each cavity about three-quarters full. Overfilled donut wells can cause the donuts to lose their classic shape.
Coat While Warm
For the best cinnamon sugar coating, brush and coat the donuts while they’re still warm.
Use Fresh Spices
Cinnamon and nutmeg provide much of the warm fall flavor, so fresh spices make a noticeable difference.
Can I Use Apple Juice Instead of Apple Cider?
Yes, apple juice can work in a pinch, but apple cider gives these donuts a deeper, more concentrated apple flavor.
If using apple juice, reducing it first can help intensify the flavor.
Can I Make These Without a Donut Pan?
A donut pan gives you the classic shape and is the easiest option. If you don’t have one, you can use the batter to make mini muffins, although the baking time will need to be adjusted.
Easy Variations
Maple Apple Cider Donuts
Add 1–2 tablespoons of pure maple syrup to the batter and replace part of the granulated sugar if desired.
Caramel Apple Donuts
Drizzle the cooled cinnamon-sugar donuts with homemade or store-bought caramel sauce.
Apple Spice Donuts
Add a pinch of ground cloves and allspice along with the cinnamon and nutmeg.
Vanilla Glazed Donuts
Skip the cinnamon sugar and drizzle cooled donuts with a simple powdered sugar and vanilla glaze.
Chai Apple Cider Donuts
Add a little ground cardamom, ginger, and cloves for a cozy chai-inspired version.
How to Store Baked Apple Cider Donuts
These donuts are best served fresh while they’re soft and warm.
Store leftovers in an airtight container at room temperature for up to 2 days. If possible, keep the cinnamon sugar coating separate until you’re ready to serve, as moisture can gradually soften the coating.
For a warm treat, microwave an individual donut for a few seconds before serving.
Can You Freeze Apple Cider Donuts?
Yes. Allow the baked donuts to cool completely, then place them in a freezer-safe container or bag.
Freeze for up to 2 months. Thaw at room temperature and warm gently before serving.
For the best texture, add a fresh cinnamon-sugar coating after thawing rather than freezing them already coated.
What to Serve With Apple Cider Donuts
These donuts are especially delicious alongside a warm drink.
Try serving them with:
- Hot apple cider
- Coffee
- Chai tea
- Pumpkin spice latte
- Hot chocolate
- Vanilla latte
They’re also perfect for a fall brunch with scrambled eggs, fresh fruit, and bacon.
Frequently Asked Questions
Are baked apple cider donuts healthier than fried donuts?
They’re made without deep-frying, which makes them lighter than traditional fried donuts. They’re still a sweet treat, but baking makes the preparation easier and less messy.
Why do my donuts taste less like apple?
The most common reason is skipping or shortening the cider reduction. Reducing the cider concentrates its flavor, giving the finished donuts a stronger apple taste.
Can I make mini apple cider donuts?
Yes. Use a mini donut pan and reduce the baking time. Start checking them early because smaller donuts cook much faster.
Can I make the batter ahead of time?
It’s best to bake the batter soon after mixing because the baking powder and baking soda begin working once the wet and dry ingredients are combined.
Why are my donuts dense?
Overmixing the batter or overbaking can lead to dense donuts. Mix gently and remove them from the oven as soon as they’re cooked through.
Baked Apple Cider Donuts | Cinnamon Sugar Coated
Ingredients
Method
- Pour the apple cider into a small saucepan and simmer over medium heat until reduced to about ¾ cup. Set aside to cool slightly.
- Preheat the oven to 350°F and lightly grease a 12-cavity donut pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, whisk together the cooled apple cider, granulated sugar, brown sugar, egg, melted butter, vanilla, and buttermilk.
- Gradually add the dry ingredients to the wet mixture.
- Stir gently just until combined. Do not overmix.
- Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
- Bake for 10–14 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for about 5 minutes, then transfer to a wire rack.
- Mix the sugar and cinnamon together in a shallow bowl.
- While the donuts are still warm, brush each one with melted butter.
- Roll the donuts in the cinnamon-sugar mixture until evenly coated.
- Serve warm or allow them to cool completely before storing.
