Baked Apple Cider Donuts With Cinnamon Sugar Recipe

I just made an Easy Baked Apple Cider Donuts Recipe and the payoff is pillowy cinnamon-sugar rings that vanish off the plate.

I’m obsessed with these baked apple cider donuts because they taste like biting into Fall Doughnut Recipes without the greasy mess. I love that the spice sings, cinnamon and brown sugar, warm.

I dunk them into cider and they soak up just enough, then the sugar crust snaps. But what really gets me is that this Baked Apple Cider Donuts Recipe hits every wrong idea of a donut and makes it right: cakey, tender, and unapologetically spiced.

I make them when I want something sticky, sugary, and little sharp. 2 cups apple cider and 1 teaspoon ground cinnamon?

Yes please.

Ingredients

• Basically, apple cider gives bright, tart apple punch once it’s reduced down.
• Flour gives the donut structure and that soft, cakey bite you want.
• Baking powder helps them rise fluffy, so they’re not dense or heavy.
• Baking soda gives a tiny lift and helps browning for a golden crust.
• Sea salt wakes up sweetness, balances flavors so nothing tastes flat.
• Ground cinnamon adds warm, cozy spice in every tender bite.
• Nutmeg brings a toasty, slightly sweet back note to the spice mix.
• Cloves are optional but pack intense warmth, use sparingly if you like.
• Granulated sugar adds sweetness and lightness to the donut crumb.
• Brown sugar adds molasses richness and makes the crumb a bit moister.
• The egg binds everything and gives structure and a silky crumb.
• Melted butter adds richness and gives tender, slightly crumbly texture.
• Yogurt or sour cream keeps the donut moist and tangy, not dry.
• Vanilla brings a sweet, familiar aroma that ties the spices together.
• Sugar for coating gives that crunchy, sweet outer texture you crave.
• Extra cinnamon for coating punches up the warm spice on the outside.
• Melted butter before coating helps the sugar stick and adds richness.

Ingredient Quantities

• 2 cups apple cider (you’ll reduce it down to concentrate the flavor)
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup plain yogurt or sour cream (or buttermilk)
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar for coating
• 1 to 2 teaspoons ground cinnamon for coating
• 2 to 3 tablespoons unsalted butter, melted, for brushing before coating

How to Make this

1. Pour 2 cups apple cider into a small saucepan and simmer over medium heat until reduced to about 1/2 cup, about 20 to 30 minutes, watch it so it does not burn, then let it cool slightly.

2. Preheat oven to 350 F and lightly grease a donut pan or spray with nonstick spray.

3. In a bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves if using.

4. In a separate bowl beat 1/2 cup granulated sugar and 1/4 cup packed light brown sugar with 1 large egg until smooth, then whisk in the cooled reduced cider, 1/4 cup melted and slightly cooled unsalted butter, 1/4 cup plain yogurt or sour cream (or buttermilk) and 1 teaspoon vanilla extract.

5. Pour the wet into the dry and fold gently until just combined, a few small lumps are fine, do not overmix or the donuts will be tough.

6. Transfer batter to a piping bag or a zip top bag with corner snipped, fill each donut cavity about 3/4 full to allow room to rise.

7. Bake for 8 to 12 minutes, until donuts spring back when lightly touched and a toothpick comes out clean, let them cool in the pan 3 to 5 minutes then move to a wire rack.

8. Mix 1/2 cup granulated sugar with 1 to 2 teaspoons ground cinnamon in a shallow bowl for the coating.

9. Brush each warm donut with 2 to 3 tablespoons melted unsalted butter, then toss or roll in the cinnamon sugar to coat, do this while still warm so the coating sticks.

10. Serve warm, great dunked into apple cider or coffee, store cooled donuts in an airtight container for 1 to 2 days or freeze for longer.

Equipment Needed

1. Small saucepan (for reducing the cider)
2. Donut pan (or muffin pan if you dont have one)
3. Measuring cups and spoons
4. Medium mixing bowl and small mixing bowl
5. Whisk and rubber spatula (or wooden spoon)
6. Electric hand mixer or sturdy spoon for beating the sugars and egg
7. Piping bag or zip-top bag with corner snipped
8. Wire cooling rack and oven mitts

FAQ

Baked Apple Cider Donuts With Cinnamon Sugar Recipe Substitutions and Variations

• Apple cider: use 1 3/4 cups apple juice plus 1/2 teaspoon ground cinnamon, or for a boozy twist use 1 1/2 cups cider and 1/4 cup apple brandy — concentrate the same way
• All purpose flour: swap with equal parts whole wheat pastry flour for nuttier flavor, or use a 1-to-1 gluten free flour blend if you need gluten free results
• Unsalted butter (in batter): replace with melted coconut oil or neutral vegetable oil at the same volume, the texture stays tender though the flavor changes a bit
• Plain yogurt/sour cream: use buttermilk, or for a dairy free option use plain dairy free yogurt or 1/4 cup applesauce plus 1 tablespoon lemon juice to mimic the acidity

Pro Tips

1. Reduce the cider slowly and watch it the whole time, because once it starts to boil hard it can burn fast. If you get distracted and it darkens too much, you can salvage it by straining out any scorched bits and tasting for bitterness before using.

2. Let the reduced cider cool until just warm before adding to the egg mixture, or the eggs might scramble. If it’s still hot, whisk it into the egg gradually to temper it, then fold into the batter.

3. Don’t overmix the batter. Stop when you still see a few small lumps. Overmixing makes donuts dense and tough, and they’ll lose that light, tender crumb you want.

4. Coat the donuts while they’re warm and brush them generously with butter first. If they cool too much the cinnamon sugar won’t stick well. If you want extra flavor, toss in a pinch of flaky salt with the cinnamon sugar for contrast.