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Best Fluffy Cinnamon Sugar Apple Cider Donuts Recipe

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These baked apple cider donuts are soft, tender, and coated in cinnamon sugar. Made with reduced apple cider for intense flavor, they’re a perfect fall treat without the mess of deep frying.

Ingredients

Scale
  • 1 ½ cups apple cider
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • For the Cinnamon Sugar Coating:
  • ½ cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 3 tablespoons melted butter

Instructions

  1. Pour the apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15-20 minutes, stirring occasionally, until reduced to about ½ cup. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Spray a standard 12-cavity donut pan generously with non-stick cooking spray.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
  4. In a separate medium bowl, whisk together the granulated sugar and brown sugar. Add the eggs and whisk until smooth and slightly pale, about 1 minute. Drizzle in the melted butter while whisking continuously. Add the buttermilk, vanilla extract, and cooled reduced apple cider. Whisk until well combined.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  6. Transfer the batter to a piping bag or a gallon-sized Ziploc bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
  7. Bake for 10-12 minutes, until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack.
  8. While the donuts are still warm, brush each one lightly with melted butter. Dip into the cinnamon sugar mixture, turning to coat both sides evenly. Place back on the cooling rack.
  9. If using only one donut pan, let it cool completely, wipe clean, and re-spray before filling with remaining batter. Repeat baking and coating process.

Notes

Don’t skip reducing the apple cider; it concentrates the flavor. Use room temperature ingredients for best texture. Coat donuts while warm for the cinnamon sugar to stick. Store in an airtight container at room temperature for up to 2 days. Freeze uncoated donuts for up to 3 months.

Nutrition

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

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