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Easy Homemade Apple Cider Donuts – Best Cinnamon Sugar Recipe

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These baked apple cider donuts have a soft, tender crumb and a concentrated apple flavor from reduced cider, coated in a crisp cinnamon sugar crust. They’re the perfect fall treat without the mess of frying.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 2 cups (250 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/3 cup (80 ml) buttermilk, room temperature
  • 1/4 cup (60 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup (100 g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/4 cup (60 g) unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 12-15 minutes, stirring occasionally, until reduced to about 1/4 cup. Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or melted butter.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  4. In a separate medium bowl, whisk together the cooled reduced cider, egg, buttermilk, melted butter, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined (a few lumps are fine). Do not overmix.
  6. Spoon batter into a piping bag or zip-top bag with the corner snipped off. Pipe batter into each donut cavity, filling about 2/3 to 3/4 full.
  7. Bake for 10-12 minutes, until golden brown and a toothpick inserted comes out clean. Cool in pan for 2-3 minutes, then transfer to a wire rack.
  8. While donuts are still warm, melt 1/4 cup butter for coating in a small bowl. In a shallow dish, whisk together 1/2 cup sugar and 1 tablespoon cinnamon.
  9. Working one at a time, brush each warm donut generously with melted butter on all sides. Dip into cinnamon sugar mixture, turning to coat evenly. Tap off excess. Place back on rack to set.
  10. Serve immediately, ideally while still slightly warm.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Use room temperature ingredients for best texture. Coat donuts while warm for the sugar to stick. Store leftovers in an airtight container at room temperature for up to 2 days.

Nutrition

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

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