Nothing says fall morning like a warm cinnamon sugar donut, and these baked apple cider donuts deliver all of that flavor without a pot of hot oil. The secret is to boil the apple cider down to a concentrated syrup, which gives the batter a deep, tangy apple taste that plain cider alone cannot provide. The donuts come out soft, cakey and perfectly spiced.
Below I explain why the recipe works, how to reduce the cider, how to bake and coat the donuts, what to do without a donut pan, variations and how to store them. The printable recipe card at the bottom has exact measurements and estimated nutrition.
Why These Baked Apple Cider Donuts Work
An apple cider donut from an orchard is warm, slightly crisp outside and tender inside, with a flavor that is sweet, tangy and spiced all at once. Getting that same flavor in a baked version takes a little technique. After a few rounds of testing in my own kitchen, these are the details that matter most.
- Reduced cider. Simmering 2 cups of cider down to about 1/2 cup concentrates the apple flavor so it comes through in the finished donut.
- Buttermilk and melted butter. Buttermilk keeps the crumb tender and adds gentle tang, while melted butter keeps the donuts moist.
- Warm spices. Cinnamon, nutmeg and a little allspice give the batter the classic orchard flavor.
- A butter and cinnamon sugar coating. Brushing the warm donuts with melted butter helps the sugar stick and creates that signature crackly coat.
Baking instead of frying also means the recipe is much less messy. You mix a simple batter, pipe it into a pan and have donuts in about 12 minutes.
Ingredients You Will Need
Most of these ingredients are pantry and refrigerator basics. The cider is the only thing you may need to pick up, and fall is the season when it is easy to find.
- Apple cider: Use fresh, unfiltered apple cider, not clear apple juice. You will need 2 cups to make 1/2 cup of reduction.
- All-purpose flour: Gives the donuts a soft cake-like crumb.
- Baking powder and baking soda: Together they give lift, and the baking soda also reacts with the acidic buttermilk.
- Cinnamon, nutmeg and allspice: Warm spices that make the donuts taste like fall. Fresh nutmeg is best if you have it.
- Brown and granulated sugar: Brown sugar adds moisture and caramel notes.
- Egg and buttermilk: Help the batter bind and keep it tender. Room temperature works best.
- Unsalted butter: Melted in the batter and again for brushing the donuts.
- Vanilla extract and salt: Rounds out the flavor.
How to Make Baked Apple Cider Donuts
Start the cider first because it needs about 20 to 25 minutes to reduce and more time to cool. Everything else comes together while it simmers.
- Reduce the cider. Simmer 2 cups of apple cider in a small saucepan over medium-high heat for 20 to 25 minutes, until it measures about 1/2 cup. Cool for 15 minutes.
- Prep the pan. Heat the oven to 350°F (175°C). Grease a 12-cavity donut pan generously with nonstick spray or butter.
- Whisk the dry ingredients. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in a bowl.
- Mix the wet ingredients. In a second bowl, whisk the brown sugar, egg, buttermilk, 1/4 cup melted butter, vanilla and the cooled cider reduction.
- Combine. Pour the wet ingredients into the dry and stir until just combined. The batter will be thick.
- Fill the pan. Spoon the batter into a zip-top bag, snip off a corner and pipe it into the cavities, filling them about two-thirds full.
- Bake. Bake for 10 to 12 minutes, until the donuts spring back when lightly pressed. Cool in the pan for 3 minutes.
- Coat. Brush each warm donut with melted butter and dip it in the cinnamon sugar, turning to coat both sides.
Coat the donuts while they are still warm. The butter soaks in a little and the sugar clings, but if you wait until they are cold the coating will be patchy.
Tips for Soft, Flavorful Donuts
- Measure the reduction. Pour the cooled reduction into a liquid measuring cup. If you have more than 1/2 cup, simmer it a bit longer. If you have less, add a splash of fresh cider.
- Do not overmix. Stir only until the flour disappears. Overmixed batter makes dense, tough donuts.
- Pipe instead of spooning. A piping bag gives you even rings and keeps the center hole clean.
- Grease the pan well. Even nonstick donut pans benefit from a light coating, especially around the center post.
- Watch the time. Baked donuts dry out quickly. Start checking at 10 minutes.
Looking for more breakfast treats? Try my make ahead baked oatmeal cups or a stack of fluffy buttermilk pancakes. For more sweet bakes, browse my easy dessert recipes.
No Donut Pan? Try These Options
A donut pan makes the classic shape, but you can still make these without one. The batter works well in other pans, and the flavor is identical.
- Muffin tin: Fill 12 regular muffin cups two-thirds full and bake for 16 to 18 minutes. Roll the tops in butter and cinnamon sugar for apple cider donut muffins.
- Mini muffin tin: Bake for 10 to 12 minutes for donut holes, then roll them in cinnamon sugar.
- Square pan: Pour the batter into an 8-inch pan, bake for 25 to 28 minutes and brush the top with butter and cinnamon sugar for a snack cake.
Easy Variations
- Maple glaze: Whisk 1 cup powdered sugar with 2 tablespoons maple syrup and 1 to 2 tablespoons milk, then dip the cooled donuts.
- Caramel drizzle: Drizzle warm caramel sauce over the donuts and top with flaky salt.
- Apple pie spice: Replace the nutmeg and allspice with 1 1/2 teaspoons of apple pie spice.
- Chopped apple: Fold 1/2 cup of finely diced apple into the batter for extra texture.
- Whole wheat: Replace up to 1/2 cup of the flour with white whole wheat flour.
- Dairy free: Use plant milk with 1 teaspoon of lemon juice in place of buttermilk and a dairy free butter.
Serving Apple Cider Donuts for Fall Gatherings
These donuts are the ultimate fall party food, and they are ideal for Halloween weekend, which falls on Saturday, October 31 this year. Stack them on a cake stand next to a pot of hot cider and let guests help themselves.
- Donut bar: Set out bowls of cinnamon sugar, maple glaze and caramel so guests can decorate their own.
- Brunch: Serve them with scrambled eggs, fruit and coffee.
- Apple picking day: Pack them in a container with parchment between layers and enjoy them at the orchard.
- Coffee break: A warm donut and a cup of coffee is a wonderful afternoon treat.
They are at their best the day they are made, so bake them the morning of your event when you can.
If you need to bake in batches because you only have one pan, keep the remaining batter covered at room temperature and grease the pan again between rounds. Let the pan cool for a few minutes first, since batter piped into a very hot pan can start cooking before it goes into the oven. Coat the first batch while you wait so nothing sits around getting cold.
For a cozy weekend breakfast, I like to serve the warm donuts with a pot of coffee and a bowl of sliced fruit. The tart apple flavor is lovely with something creamy, so a spoonful of vanilla yogurt or a little whipped cream on the side works well too.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Weak apple flavor | Cider not reduced enough | Simmer until it measures 1/2 cup and looks syrupy |
| Dry donuts | Overbaked or too much flour | Bake 10 to 12 minutes and spoon and level the flour |
| Dense, tough texture | Overmixed batter | Stir just until combined |
| Sugar will not stick | Donuts cooled first | Brush with butter and coat while warm |
| Donuts stick to the pan | Pan not greased enough | Grease thoroughly, then cool 3 minutes before removing |
Make Ahead, Storage and Reheating
Baked donuts are best fresh, but they keep well. Store the coated donuts in an airtight container at room temperature for up to 2 days. Because they contain egg and dairy, refrigerate them if you want to keep them longer, up to 5 days. For more on safe handling, see the USDA guide to leftovers and food safety.
To refresh a day-old donut, warm it in the microwave for 8 to 10 seconds. That is just enough to soften the crumb and bring back the scent of cinnamon without melting the sugar coating completely. Avoid storing donuts in a sealed container while they are still warm, because trapped steam makes the sugar coat damp and sticky.
You can make the cider reduction up to 3 days ahead and keep it in the refrigerator. To freeze, bake and cool the donuts without coating them, freeze in a zip-top bag for up to 3 months, then warm at 300°F (150°C) for 6 to 8 minutes and roll in butter and cinnamon sugar.
Frequently Asked Questions
Can I use apple juice instead of apple cider?
Apple juice is thinner and less tangy, so the flavor will be milder. If you must use it, reduce it the same way, but fresh cider gives a more authentic result.
Do I need to reduce the apple cider?
Reducing the cider concentrates the flavor and is the reason these donuts taste so strongly of apple. Skipping it gives a much milder donut.
Can I make apple cider donuts without a donut pan?
Yes. Bake the batter in a muffin tin for 16 to 18 minutes, or use a mini muffin tin for donut holes, then roll them in butter and cinnamon sugar.
How do I keep baked donuts from drying out?
Bake just until they spring back, which takes 10 to 12 minutes, and store them airtight as soon as they cool.
Can I make the batter ahead of time?
It is best baked right away, since the leaveners start working when the wet and dry ingredients are combined. You can make the cider reduction ahead.
Ready to bake? Here is the full printable baked apple cider donuts recipe with exact measurements and estimated nutrition.
Baked Apple Cider Donuts
Ingredients
Method
- Simmer the apple cider in a small saucepan over medium-high heat for 20 to 25 minutes, until reduced to about 1/2 cup. Cool for 15 minutes.
- Preheat the oven to 350°F (175°C) and grease a 12-cavity donut pan well.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in a bowl.
- In a second bowl, whisk the brown sugar, egg, buttermilk, 1/4 cup melted butter, vanilla and cooled cider reduction.
- Pour the wet ingredients into the dry and stir until just combined.
- Pipe the batter into the pan, filling each cavity about two-thirds full.
- Bake for 10 to 12 minutes, until the donuts spring back when lightly pressed. Cool in the pan for 3 minutes.
- Mix the sugar and cinnamon. Brush the warm donuts with melted butter and dip them in the cinnamon sugar to coat both sides.
Notes
I hope these cinnamon sugar donuts make your fall mornings a little cozier. If you make them, please leave a comment and a star rating below and tell me how you enjoyed them. Happy baking, friends!
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