Easy Baked Apple Cider Donuts Recipe with Perfect Cinnamon Sugar Coating

Let me tell you, the scent of warm apple cider mingling with sweet cinnamon wafting through my kitchen is enough to make anyone’s mouth water. The first time I baked these Easy Baked Apple Cider Donuts with their perfect cinnamon sugar coating, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make donuts from scratch on chilly autumn mornings, filling the house with cozy smells that felt like a warm hug. This recipe is my modern, dangerously easy twist on that nostalgic treat—honestly, I wish I’d discovered it sooner! My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These donuts are perfect for brightening up your Pinterest cookie board, sharing at potlucks, or just treating yourself after a long day.

You know what? Baking these donuts feels less like a chore and more like a little moment of joy. I’ve tested this recipe more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings and gifting. If you love apple cider and crave that classic cinnamon sugar coating, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Here’s why this Easy Baked Apple Cider Donuts recipe has earned its spot in my weekly rotation:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy mornings or last-minute fall cravings.
• Simple Ingredients: No fancy grocery trips needed—you probably already have everything in your pantry or fridge.
• Perfect for Fall Gatherings: Great for brunches, cozy dinners, or sharing at pumpkin patch picnics.
• Crowd-Pleaser: Kids and adults alike rave about the soft, tender crumb and that irresistible cinnamon sugar coating.
• Unbelievably Delicious: The combination of baked apple cider flavor with a crunchy cinnamon sugar crust is pure, nostalgic comfort food.

What sets these donuts apart? Instead of frying, they’re baked to tender perfection, making them lighter but still incredibly flavorful. Using reduced apple cider in the batter gives the donuts a subtle tang and depth without being overpowering. The cinnamon sugar coating? It’s not just sprinkled on—it’s lovingly tossed right after baking, so every bite has that perfect balance of sweet and spice.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and sigh happily. It’s fall in donut form, minus the grease and fuss. Whether you’re impressing guests or just treating yourself, these donuts make every occasion feel a little more special.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the star of the show—apple cider—is easy to find or make at home.

• Apple Cider: About 1 cup (240 ml) reduced to concentrate flavor (you’ll simmer it down yourself).
• All-Purpose Flour: 2 ½ cups (315 g), for that tender, light crumb.
• Baking Powder: 2 teaspoons to help the donuts rise perfectly.
• Baking Soda: ½ teaspoon, balances acidity from the cider.
• Ground Cinnamon: 2 teaspoons, plus extra for the coating (adds warm spice).
• Ground Nutmeg: ¼ teaspoon, just a hint to round out flavors.
• Salt: ½ teaspoon, enhances all the other flavors.
• Granulated Sugar: 1 cup (200 g) for sweetness in the batter.
• Brown Sugar: ½ cup (100 g) packed, adds moistness and rich caramel notes.
• Unsalted Butter: ½ cup (115 g), melted (adds richness).
• Large Eggs: 2, room temperature for fluffiness.
• Vanilla Extract: 1 teaspoon, deepens the flavor.
• Cinnamon Sugar Coating:
  • Granulated Sugar (1 cup / 200 g)
  • Ground Cinnamon (2 tablespoons)
  • Melted Butter (¼ cup / 60 g) for tossing the donuts

Ingredient tips: I recommend using a good-quality apple cider like Martinelli’s for a naturally sweet, crisp flavor. If you want to go dairy-free, swap the butter for coconut oil. For gluten-free options, try a 1:1 baking flour substitute, though the texture will be a bit different but still delicious.

Equipment Needed

• Donut Pan: A standard 6 or 12-cavity donut baking pan is essential. I’ve tried silicone and metal—both work well, but metal gives a slightly crisper edge.
• Mixing Bowls: A couple of medium to large bowls for wet and dry ingredients.
• Whisk and Spatula: For mixing batter smoothly without overworking it.
• Measuring Cups and Spoons: Accuracy is key for consistent results.
• Saucepan: To reduce the apple cider down to a syrupy concentrate (make sure it’s wide for faster evaporation).
• Cooling Rack: To let the donuts cool before coating.

If you’re on a budget, a simple metal donut pan is a great investment and lasts forever. Silicone pans are easier to clean and non-stick but sometimes produce a softer crust. For cleaning, soak the pan in warm water right after use to avoid stuck-on bits. Don’t have a donut pan? You can try baking in a muffin pan and hollowing out centers, but it’s not quite the same experience.

Preparation Method

1. Reduce the apple cider: Pour 1 cup (240 ml) of apple cider into a small saucepan over medium heat. Simmer gently for about 15-20 minutes until it reduces by half and becomes syrupy. This concentrates the flavor perfectly. Set aside to cool.
2. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease your donut pan with butter or non-stick spray to ensure easy release.
3. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups (315 g) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, 2 tsp ground cinnamon, ¼ tsp ground nutmeg, and ½ tsp salt. This ensures even flavor distribution.
4. Combine sugars and wet ingredients: In another bowl, whisk 1 cup (200 g) granulated sugar, ½ cup (100 g) brown sugar, and ½ cup (115 g) melted unsalted butter until smooth. Add 2 large eggs, one at a time, mixing well after each. Stir in 1 tsp vanilla extract and the cooled apple cider reduction.
5. Combine wet and dry: Gently fold the dry ingredients into the wet until just combined. Don’t overmix—lumps are okay. Overworking can make the donuts tough.
6. Fill the donut pan: Spoon or pipe the batter into the prepared donut cavities, filling each about ¾ full for perfect donut shape. Tap the pan lightly on the counter to remove air bubbles.
7. Bake: Bake for 12-14 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
8. Cool before coating: Let the donuts cool in the pan for about 5 minutes, then carefully transfer to a wire rack. While still warm, brush each donut lightly with melted butter (about ¼ cup / 60 g melted butter total).
9. Cinnamon sugar coating: In a shallow bowl, mix 1 cup (200 g) granulated sugar with 2 tablespoons ground cinnamon. Dip each butter-coated donut into the cinnamon sugar, turning to coat completely. The warmth helps the sugar stick beautifully.
10. Final cooling: Place coated donuts back on the rack to let the sugar set for a few minutes. Serve warm or at room temperature for best flavor.

Pro tip: If your batter feels too thick after reduction, add a splash of milk or water to loosen it slightly. Also, don’t skip tapping the pan before baking—it makes a world of difference for even donuts.

Cooking Tips & Techniques

To get these Easy Baked Apple Cider Donuts just right, here are some tips I’ve picked up over the years (and a few mistakes I’ve made too!):

• Don’t skip reducing the cider: It might seem like an extra step, but simmering the cider down concentrates the flavor and keeps your donuts moist but not soggy.
• Mix gently: Overmixing the batter creates dense donuts. Fold ingredients until just combined—little lumps are totally fine.
• Use room temperature eggs: They blend better and help the batter rise more evenly.
• Grease the pan well: Donuts can stick otherwise. I like to butter the pan and dust it lightly with flour for extra insurance.
• Watch your baking time: Start checking at 12 minutes—overbaking dries them out, but underbaking leaves raw batter inside.
• Coat while warm: Tossing donuts in cinnamon sugar right out of the oven (or shortly after brushing with butter) makes the coating stick like a charm.
• Multitask smartly: While the cider reduces, prep the dry ingredients. Saves time and keeps you moving smoothly.

One time, I forgot to reduce the cider and ended up with donuts that tasted a bit watery—lesson learned! These small details make all the difference and turn a good donut into a memorable one.

Variations & Adaptations

Here are some fun ways to customize these Easy Baked Apple Cider Donuts to suit your tastes or dietary needs:

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend. The texture is slightly different but still delicious.
• Vegan Version: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and coconut oil instead of butter. Replace the eggs and butter accordingly, and choose a vegan apple cider.
• Spiced Up: Add a pinch of ground cloves or cardamom to the batter for extra warm spices that scream fall.
• Glaze Instead of Coating: Skip the cinnamon sugar and drizzle a simple glaze made from powdered sugar and a splash of apple cider over the donuts once cooled.
• Apple Chunks: Fold in small diced apples (about ½ cup) into the batter for extra texture and bursts of fresh apple flavor.

I once tried adding a bit of maple syrup instead of brown sugar for a deeper sweetness that paired beautifully with the cider. It was a nice twist if you want to mix things up without losing that cozy vibe.

Serving & Storage Suggestions

These donuts are best enjoyed fresh and warm, but they keep well too:

• Serving: Serve warm or at room temperature. Pair with a hot cup of coffee, chai tea, or even a glass of cold milk for a classic combo. They’re perfect for breakfast, snack time, or dessert.
• Storage: Store in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge up to 5 days or freeze for up to 3 months.
• Reheating: Warm frozen or refrigerated donuts in a microwave for 15-20 seconds or in a 325°F (160°C) oven for about 5 minutes to bring back that fresh-baked softness.
• Flavor development: The cinnamon sugar coating settles and softens slightly overnight, making the donuts even more tender and flavorful the next day.

Nutritional Information & Benefits

Each donut (based on 12 servings) contains approximately:

Calories	180 kcal
Fat	7 g
Carbohydrates	27 g
Sugar	14 g
Protein	2 g

Apple cider brings antioxidants and vitamin C, while cinnamon offers anti-inflammatory properties and helps balance blood sugar. Baking instead of frying cuts down on excess fat, making these donuts a lighter treat that still hits all the right comfort notes. For those watching gluten or dairy, there are easy swaps available as mentioned.

I appreciate how these donuts combine indulgence with a touch of wholesome goodness—perfect for satisfying a sweet tooth without feeling weighed down.

Conclusion

These Easy Baked Apple Cider Donuts with their perfect cinnamon sugar coating are truly a game-changer. They’re simple enough for a weekday treat but special enough to impress guests or delight family on a crisp fall morning. I love how they bring that nostalgic flavor of homemade donuts without the mess or fuss of frying.

Feel free to tweak the spices, try different coatings, or add your favorite mix-ins—this recipe is a wonderful base for creativity. Honestly, once you try these, they’ll quickly become one of your favorite fall staples too.

If you give this recipe a go, I’d love to hear how it turns out! Drop a comment below, share your favorite variations, or tag me on social media. Happy baking, and here’s to many cozy mornings filled with warm apple cider donuts!

FAQs

Can I make these donuts without a donut pan?

You can bake the batter in a muffin tin and hollow out the centers after baking, but the shape won’t be the same. A donut pan is worth the investment for the classic look and even cooking.

How do I reduce apple cider for this recipe?

Simply simmer 1 cup (240 ml) of apple cider in a small saucepan over medium heat until it reduces by half and becomes syrupy, about 15-20 minutes. This intensifies the flavor without adding extra liquid to the batter.

Can I freeze these donuts?

Yes! Freeze the cooled, coated donuts in an airtight container or freezer bag for up to 3 months. Reheat gently in the microwave or oven before serving.

What if I don’t have apple cider—can I use apple juice instead?

Apple cider has a richer, spiced flavor, but you can substitute apple juice in a pinch. Reduce it the same way to concentrate the sweetness and flavor.

Are these donuts healthy?

While they’re a treat, baking instead of frying reduces fat content. Using natural apple cider and spices gives a dose of antioxidants. You can also make them gluten-free or vegan with simple swaps to fit your dietary needs.

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