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Baked Cinnamon Sugar Apple Cider Donuts: Easy Fall Recipe

baked cinnamon sugar apple cider donuts - featured image
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These baked apple cider donuts are soft, tender, and coated in a crackly cinnamon sugar layer. Made with reduced apple cider for intense flavor, they are the perfect easy fall treat without the mess of frying.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • 4 tablespoons (57 g) unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) buttermilk
  • For the coating:
  • 4 tablespoons (57 g) unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • 1 ½ teaspoons cinnamon

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer. Let it reduce for about 12-15 minutes until it becomes syrupy and measures about ¼ cup. Swirl occasionally to prevent burning. Set aside to cool slightly.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with non-stick spray or melted butter.
  3. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  4. Mix wet ingredients: In a separate medium bowl, whisk together melted butter, egg, vanilla extract, buttermilk, and the cooled reduced apple cider until smooth.
  5. Combine: Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Fill the pan: Transfer batter to a piping bag or Ziploc bag with the corner snipped off. Pipe batter into each donut cavity, filling about ⅔ to ¾ full.
  7. Bake: Bake for 10-12 minutes, until golden brown and a toothpick inserted into the thickest part comes out clean. The tops should spring back when pressed.
  8. Cool in pan: Let donuts cool in the pan for 2-3 minutes, then turn them out onto a cooling rack.
  9. Make the coating: While donuts are still warm, mix granulated sugar and cinnamon in a shallow bowl. Melt 4 tablespoons of butter in another small bowl.
  10. Coat the donuts: Brush a thin layer of melted butter over a warm donut, then immediately roll it in the cinnamon sugar mixture, pressing gently to adhere. Place back on the rack. Repeat with all donuts.
  11. Serve: Enjoy the same day for best texture, while the coating is crackly and the inside is soft.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and prevents sogginess. Use room temperature egg and buttermilk for best texture. Coat donuts while still warm for the sugar to stick. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter and dairy-free milk with lemon juice. Freeze uncoated donuts for up to 3 months; thaw, warm, and coat before serving.

Nutrition

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

Find it online: https://eliplate.com/baked-cinnamon-sugar-apple-cider-donuts-easy-fall-recipe/