Baked Apple Cider Donuts Recipe: Soft, Spiced, and Cinnamon-Sugared

Baked apple cider donuts bring all the orchard-stand magic to your kitchen without a drop of frying oil. Reduced apple cider gives them deep apple flavor, and a cinnamon-sugar coating makes every bite irresistible.

These easy baked apple cider donuts have a soft, cakey crumb and bake in just 12 minutes. This homemade apple cider donuts recipe is fall in a donut, and it works for cozy mornings, parties, and weekend baking.

Recipe at a Glance

Why You’ll Love These Baked Apple Cider Donuts

• No frying, no mess, and just 12 minutes in the oven
• Big apple flavor from reduced cider
• Soft and cakey with a crunchy cinnamon-sugar coating
• Easy to make without a mixer
• A fun fall treat for kids and adults

Ingredients You’ll Need

• 1 cup apple cider, simmered down to ¼ cup
• 2 cups all-purpose flour
• 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt
• 2 teaspoons cinnamon and ¼ teaspoon nutmeg
• ¾ cup packed brown sugar
• 1 large egg, ½ cup buttermilk, ¼ cup unsweetened applesauce, and 1 teaspoon vanilla extract
• ¼ cup melted butter
• For the coating: 4 tablespoons melted butter, ½ cup granulated sugar, and 2 teaspoons cinnamon

How to Make Easy Baked Apple Cider Donuts

1. Simmer the cider in a small saucepan for about 15 minutes until reduced to ¼ cup, then cool completely.
2. Preheat the oven to 350°F (175°C) and grease a donut pan well.
3. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
4. In another bowl, whisk the brown sugar, egg, buttermilk, applesauce, melted butter, vanilla, and cooled cider.
5. Fold the wet ingredients into the dry until just combined, then spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
6. Bake for 10 to 12 minutes, cool for 5 minutes, then brush with melted butter and dip in cinnamon sugar.

Tips for the Best Homemade Apple Cider Donuts

• Reduce the cider fully; it concentrates the apple flavor.
• Use a zip-top bag as a piping bag for neat donuts.
• Do not overfill the pan or the center holes will close up.
• Brush with butter while the donuts are still warm so the sugar sticks.
• Eat them the same day for the best texture.

Variations to Try: Baked Cider Donut Ideas

• Add a maple glaze instead of cinnamon sugar.
• Fold in finely diced apple for extra texture.
• Make mini donuts or muffins in a mini pan.
• Dip in caramel and chopped pecans.

How to Store It

Baked Apple Cider Donuts

Soft baked donuts made with reduced apple cider and rolled in cinnamon sugar, with no frying.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Servings: 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup apple cider reduced to ¼ cup
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¾ cup packed brown sugar
• 1 large egg
• ½ cup buttermilk
• ¼ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ¼ cup melted butter
• 4 tablespoons melted butter for brushing
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon for coating

Equipment

• Donut pan (6-cavity, baked in two rounds)
• Small saucepan (for reducing the cider)
• Zip-top bag or piping bag
• Pastry brush
• Shallow bowl (for the cinnamon sugar)

Method

 

1. Step 1: Simmer the cider until reduced to ¼ cup, then cool.
2. Tip: This takes about 15 minutes.
3. Step 2: Preheat the oven to 350°F and grease the donut pan.
4. Step 3: Whisk the dry ingredients together.
5. Step 4: Whisk the wet ingredients with the cooled cider and fold into the dry ingredients until just combined.
6. Step 5: Pipe the batter into the pan, filling each cavity ¾ full.
7. Tip: A zip-top bag with a snipped corner works well.
8. Step 6: Bake 10 to 12 minutes, cool 5 minutes, then brush with butter and coat in cinnamon sugar.

Notes

Calories are an estimate per donut including the cinnamon-sugar coating.
If you only have one pan, bake in two batches and keep the remaining batter covered.

Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat for 10 seconds in the microwave to refresh. Freeze undipped donuts for up to 2 months and coat after thawing.

Frequently Asked Questions

Do I need a donut pan for baked apple cider donuts?

A donut pan gives the classic shape, but you can bake the batter as muffins at 350°F for 16 to 18 minutes.

Why do you reduce the apple cider for donuts?

Simmering concentrates the sugars and apple flavor so the donuts taste distinctly of cider rather than plain spice.

Can I use apple juice instead of apple cider?

Apple juice is milder and sweeter. Reduce it the same way, but expect less depth.

Can I make the donut batter ahead of time?

You can make it up to a day ahead and refrigerate it, then bring to room temperature before piping into the pan.