Baked Apple Cider Donuts Recipe: Soft Cinnamon-Sugar Fall Treat

Baked apple cider donuts bring the flavor of an apple orchard right into your kitchen. Reducing real apple cider concentrates its tart, fruity notes, while cinnamon and nutmeg create that familiar cozy fall aroma. These soft cake-style donuts bake in a pan rather than frying, making them an approachable weekend treat.

Recipe at a Glance

Why You’ll Love These Baked Apple Cider Donuts

• Reduced cider delivers genuine apple flavor instead of just sweetness.
• The batter comes together with a whisk and basic pantry staples.
• A quick cinnamon-sugar coating gives bakery-style texture.
• Baking avoids the mess and oil of deep-frying.

Ingredients You’ll Need

• 1 1/2 cups fresh apple cider, reduced to 1/2 cup
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon, divided
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1 large egg
• 1/2 cup packed light brown sugar
• 1/3 cup plain Greek yogurt
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted, for coating
• 1/3 cup granulated sugar, for coating

How to Make Homemade Apple Cider Donuts in the Oven

1. Pour the apple cider into a small saucepan and simmer over medium heat until reduced from 1 1/2 cups to 1/2 cup, about 15 minutes. Cool until no longer hot.
2. Heat oven to 350°F (175°C). Lightly grease two 6-cavity donut pans or work in batches.
3. Whisk flour, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg and salt in a medium bowl.
4. In another bowl whisk the egg, brown sugar, yogurt, cooled melted butter, vanilla and reduced cider until smooth.
5. Fold dry ingredients into wet ingredients just until no flour streaks remain. Pipe or spoon the batter into donut cavities about three-quarters full.
6. Bake for 10–12 minutes until the tops spring back when gently touched. Rest in pans for 5 minutes, then transfer to a rack.
7. Combine granulated sugar with remaining 1/2 teaspoon cinnamon. Brush warm donuts lightly with the coating butter and toss in cinnamon sugar.

Tips for the Best Soft Cinnamon-Sugar Donuts

• Reduce cider before mixing batter; unreduced cider makes the flavor weaker and changes hydration.
• Measure flour by spooning it into the cup rather than packing it down.
• Avoid overmixing to keep the crumb tender.
• Coat while still slightly warm so the cinnamon sugar adheres.

Variations to Try

• Add a pinch of ground cardamom to the dry ingredients.
• Replace half the coating cinnamon with pumpkin pie spice.
• Serve with a little warmed apple butter for dipping.

How to Store It

Enjoy the donuts the day they are baked for the best coating. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze uncoated donuts for up to 2 months, thaw and coat with butter and cinnamon sugar before serving.

Frequently Asked Questions

Can I make baked apple cider donuts without a deep fryer?

Yes. These are cake donuts made in a donut pan at 350°F, so no frying oil is needed.

Why do you reduce apple cider before making donuts?

Simmering reduces water and concentrates apple flavor so the donuts taste distinctly of cider.

How do I keep homemade baked apple cider donuts soft overnight?

Avoid overbaking and store them airtight once completely cool. For the freshest texture, add cinnamon sugar close to serving.

Baked Apple Cider Donuts

These baked apple cider donuts are soft, warmly spiced and coated in cinnamon sugar. A simple homemade fall donut recipe made with reduced apple cider.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 11 minutes mins

Servings: 12

Course: Snack

Cuisine: American

Calories: 245

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups fresh apple cider reduced to 1/2 cup
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon divided
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1 large egg
• 1/2 cup packed light brown sugar
• 1/3 cup plain Greek yogurt
• 1/4 cup unsalted butter melted and cooled
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter melted, for coating
• 1/3 cup granulated sugar for coating

Equipment

• Small saucepan (for reducing cider)
• Two 6-cavity donut pans (for baking)
• Mixing bowls and whisk (for batter)
• Piping bag or zip-top bag (for filling pans)
• Wire cooling rack (for cooling)

Method

 

1. Step 1: Pour the apple cider into a small saucepan and simmer over medium heat until reduced from 1 1/2 cups to 1/2 cup, about 15 minutes. Cool until no longer hot.
2. Step 2: Heat oven to 350°F (175°C). Lightly grease two 6-cavity donut pans or work in batches.
3. Step 3: Whisk flour, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg and salt in a medium bowl.
4. Step 4: In another bowl whisk the egg, brown sugar, yogurt, cooled melted butter, vanilla and reduced cider until smooth.
5. Step 5: Fold dry ingredients into wet ingredients just until no flour streaks remain. Pipe or spoon the batter into donut cavities about three-quarters full.
6. Step 6: Bake for 10–12 minutes until the tops spring back when gently touched. Rest in pans for 5 minutes, then transfer to a rack.
7. Step 7: Combine granulated sugar with remaining 1/2 teaspoon cinnamon. Brush warm donuts lightly with the coating butter and toss in cinnamon sugar.

Notes

Calories estimated per donut including cinnamon sugar coating.
Use unfiltered apple cider rather than apple cider vinegar.