Apple Cider Donuts (Baked, Super Moist & Cinnamon-Sugary)

Fall-favorite donuts infused with reduced apple cider, warm spices, and a buttery cinnamon-sugar coat—no deep fryer required.

Quick Answer

Bake tender apple cider donuts by reducing cider, whisking with butter, sugars, eggs, buttermilk, and vanilla, then folding in spiced flour. Pipe into greased donut pans and bake 10–12 minutes. Brush with melted butter and toss in cinnamon sugar. Expect cozy apple flavor, a soft crumb, and minimal fuss.

Table of Contents

1. Introduction
2. Why You’ll Love This Recipe
3. Ingredients
4. Step-by-Step Directions
5. Cook Time & Servings
6. Pro Tips & Variations
7. Serving & Pairings
8. Storage & Reheating
9. Estimated Nutrition
10. Cook’s Notes
11. Frequently Asked Questions
12. Conclusion & CTA

Apple Cider Donuts (Baked, Super Moist & Cinnamon-Sugary)

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• Author: Sarah
• Total Time: 35 minutes
• Yield: 12 donuts 1x
• Diet: Vegetarian

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Description

Fall-favorite donuts infused with reduced apple cider, warm spices, and a buttery cinnamon-sugar coat—no deep fryer required.

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Ingredients

Scale 1x2x3x

• 2 cups (480 ml) apple cider (to reduce to ~1/2 cup)
• 2 cups (250 g) all-purpose flour, spooned & leveled
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg (freshly grated if possible)
• 1/2 tsp fine sea salt
• 6 tbsp (85 g) unsalted butter, melted and cooled
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup (120 ml) buttermilk, room temperature
• 2 tsp pure vanilla extract
• Cinnamon-Sugar Coating: 6 tbsp unsalted butter (melted), 1/2 cup sugar, 1 1/2 tsp cinnamon, pinch of salt
• Optional maple glaze: 1 cup powdered sugar, 2–3 tbsp maple syrup, 1–2 tsp milk, pinch salt

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Instructions

1. Simmer apple cider in a small saucepan over medium heat for 12–15 minutes, until reduced to about 1/2 cup and slightly syrupy. Cool to room temperature.
2. Preheat oven to 350°F (175°C). Grease 2 nonstick donut pans (12 wells) with baking spray or butter and flour.
3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In a large bowl, whisk melted butter with granulated and brown sugars until glossy. Whisk in eggs one at a time, then the reduced cider, buttermilk, and vanilla.
5. Fold dry ingredients into wet until just combined. Batter will be thick—do not overmix.
6. Transfer batter to a piping bag or zip-top bag, snip the corner, and pipe into pans about 2/3 full.
7. Bake 10–12 minutes, rotating pans halfway, until donuts spring back lightly and a toothpick comes out clean.
8. Cool donuts 2 minutes in pan, then transfer to rack. Brush with melted butter and toss in cinnamon sugar while warm.
9. Optional: For glaze, whisk powdered sugar, maple syrup, milk, and a pinch of salt until smooth. Dip cooled donuts and let set 10 minutes.

Notes

Reduce the cider for concentrated apple flavor—don’t skip this step. Avoid overmixing to keep donuts tender. Batter should be thick but pipeable. For extra sparkle, double-dip donuts in sugar after 5 minutes.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 donut
• Calories: 255
• Sugar: 18g
• Sodium: 170mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg

Keywords: apple cider, baked donuts, fall recipe, cinnamon sugar

Introduction

These apple cider donuts deliver orchard-stand flavor with a home-baker-friendly method. The secret is reducing fresh cider until syrupy, then baking the batter in donut pans for a plush crumb and big apple payoff. Craving even more fall bakes? Try our easy apple galette or spread warm slow cooker apple butter on everything.

Why You’ll Love This Recipe

• Big apple flavor from a quick cider reduction.
• No frying—cleaner, easier, and weeknight-friendly.
• Super-soft crumb thanks to buttermilk and butter.
• Ready in about 35 minutes start to finish.
• Versatile base: glaze, sugar-coat, or make maple-cider icing.

Ingredients

• 2 cups (480 ml) apple cider (to reduce to ~1/2 cup)
• 2 cups (250 g) all-purpose flour, spooned & leveled
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg (freshly grated if possible)
• 1/2 tsp fine sea salt
• 6 tbsp (85 g) unsalted butter, melted and cooled
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup (120 ml) buttermilk, room temperature
• 2 tsp pure vanilla extract
• Cinnamon-Sugar Coating: 6 tbsp unsalted butter (melted), 1/2 cup sugar, 1 1/2 tsp cinnamon, pinch of salt
• Optional maple glaze: 1 cup powdered sugar, 2–3 tbsp maple syrup, 1–2 tsp milk, pinch salt

Step-by-Step Directions

1. Reduce the Cider Simmer apple cider in a small saucepan over medium heat, 12–15 minutes, until reduced to about 1/2 cup and slightly syrupy. Cool to room temperature (speed this up by transferring to a shallow dish).
2. Prep the Pans Heat oven to 350°F (175°C). Grease 2 nonstick donut pans (12 wells total) with baking spray or brush with softened butter and dust with flour. Set aside.
3. Mix Dry Ingredients Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
4. Whisk Wet Ingredients In a large bowl, whisk melted butter with granulated and brown sugars until glossy. Whisk in eggs one at a time, then the cooled reduced cider, buttermilk, and vanilla.
5. Combine Fold dry ingredients into wet just until no flour streaks remain. The batter will be thick and spoonable—avoid overmixing.
6. Fill the Pans Transfer batter to a piping bag (or zip-top bag; snip a corner). Pipe about 2/3 full into prepared wells, smoothing tops as needed.
7. Bake Bake 10–12 minutes, rotating pans halfway, until the donuts spring back lightly and a toothpick comes out clean.
8. Coat Cool donuts 2 minutes in pan, then turn out to a rack. Brush all sides with melted butter and toss warm donuts in cinnamon sugar.
9. Optional Glaze Whisk powdered sugar, maple syrup, milk, and a pinch of salt until smooth. Dip cooled donuts and let set 10 minutes.

Cook Time & Servings

• Prep: 15 minutes (includes reducing cider)
• Cook: 12 minutes per batch
• Total: ~35 minutes
• Servings: 12 donuts

Pro Tips & Variations

Keto / Low-Carb

Use a fine almond flour + coconut flour blend (2:1), a keto-friendly brown sweetener, and unsweetened cider concentrate. Expect a denser crumb. For a donut craving without apples, check our spice-forward gingerbread donuts inspiration.

Gluten-Free

Swap flour for a 1:1 gluten-free baking blend with xanthan gum. Let batter rest 10 minutes to hydrate starches before piping.

Dairy-Free

Use plant butter and unsweetened oat milk soured with 1 tsp lemon juice as a buttermilk stand-in.

Crockpot

Make your own concentrated apple spread in advance: slow-cook spiced cider into apple butter and swirl into the batter for extra apple oomph—see our slow cooker apple butter.

Instant Pot

Use sauté mode to reduce cider quickly (watch closely to prevent scorching) and keep the kitchen cool.

Fried Version

Crave classic fairground texture? Use this batter as a guide but switch to a slightly stiffer dough (add ~1/4–1/3 cup flour), pipe rings onto parchment squares, and fry at 350°F/175°C until golden—then dust like our donut fries.

Apple-Chunks Twist

Fold 1/2 cup finely diced sautéed apples (cooked in butter + cinnamon) into batter—akin to the flavors in our baked apple fritters.

Serving & Pairings

Serve warm with a mug of cider or coffee. For a fall dessert board, add individual scoops of apple crisp and a carafe of hot chocolate. Hosting brunch? Offer slices of cozy pumpkin bread beside a pile of donuts.

Storage & Reheating

• Store cooled donuts in an airtight container at room temperature for 1–2 days (sugar coating stays crispest day 1).
• Reheat 6–8 minutes at 300°F (150°C) or 10–15 seconds in the microwave to soften.
• Freeze uncoated donuts up to 2 months. Thaw, then brush with butter and sugar-coat just before serving.

Estimated Nutrition (per serving)

• Calories: ~255
• Carbs: ~35 g
• Protein: ~3 g
• Fat: ~11 g
• Sodium: ~170 mg
• Fiber: ~1 g

Values are approximate.

Cook’s Notes

Reducing cider concentrates natural sugars and tartness—don’t skip it. Weighing flour prevents dry donuts; if measuring by cups, lightly spoon and level. The batter should be thick but pipeable; if too stiff, add 1–2 tbsp buttermilk. For extra sparkle, double-dip warm donuts in sugar after 5 minutes.

Frequently Asked Questions

Conclusion & CTA

Cozy weekends call for these cinnamon-sugar apple cider donuts—big apple flavor, zero fryer mess. Next, brighten your table with our crisp savory apple salad. If you baked these, please leave a comment and rate so other readers can find them!