Name: Baked Apple Cider Donuts
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 2 cups apple cider; 2 cups all purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp cinnamon; 2/3 cups granulated sugar; 1 egg (whisked); 1 tsp vanilla extract; 2 tbsp heavy cream; 3 tbsp unsalted butter (melted); 1/4 cup granulated sugar; 2 tbsp light brown sugar; 1 tbsp cinnamon

Jump to Recipe – Print Recipe

There’s nothing more comforting in the fall months than biting into warm cinnamon sugar coated Baked Apple Cider Donuts. They are soft, sweet, spiced and will put you in the mood for all things cozy.

This post may contain affiliate links

There’s nothing that says fall quite like apple cider donuts fresh from the oven. Warm, cozy, and filled with comforting apple spice flavor, these Oven Baked Apple Cider Donuts are the perfect treat for crisp autumn mornings or an afternoon pick-me-up.

Instead of deep-frying, this recipe uses a donut pan, which makes the process simple, mess-free, and a little lighter—without sacrificing any of the cozy flavor we all love. Each bite has that sweet apple cider tang, a soft and tender crumb, and a cinnamon-sugar coating that makes them irresistible.

Pair them with a hot cup of coffee, tea, or even warm cider for the ultimate fall experience.

Love baked donuts? Try Pumpkin Spice Baked Donuts!

My kids really do love to help prepare the donuts, even though eating them is definitely more fun! We can gobble up a whole batch in one morning. The donuts are that delicious!

Let’s get baking!

more fall recipes

What you’ll need

You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

Donut pan
Mixing bowls and measuring cups
Cooling rack
Piping bag or a gallon sized Ziploc– to pipe the batter into the pan. Trust me, this is much easier than spooning it in
Stand mixer or hand mixer
Nonstick spray– or oil/butter for the donut pan.
All purpose flour– I haven’t tried these with wheat flour, but I’m sure you could substitute.
Granulated white sugar – we’ll add this in the batter and use a little in the cinnamon sugar coating.
Light brown sugar– this has less molasses than dark brown sugar. You could absolutely use dark brown sugar instead, this will give the donuts a deeper flavor.
Vanilla extract– the real stuff!
Cinnamon– for warmth, you can use pumpkin pie spice instead, if you prefer.
Baking powder and baking soda
Egg
Heavy whipping cream-can substitute whole milk.
Apple cider – try my Crock Pot Apple Cider recipe or buy it in your local grocery store.
Unsalted butter-melted, to help the topping stick to the donut.

What is Apple Cider?

Apple cider is the darker murky stuff sold in the fall months and is made by pressing the juice from apples. It is unsweetened and unfiltered and is different from apple juice. Don’t use apple juice or apple sauce, the donuts will not be the same. Apple Cider is usually found in jugs at the grocery store. You can easily make a batch yourself in the crock pot. Typically apple cider does not contain any preservatives, but it freezes really well!

How To Make It

Preheat the oven to 350°F (175°C). Lightly spray a donut pan with nonstick spray. Donut pans usually have 6 compartments each. You can use 2 pans or bake in 2 separate batches. This recipe yields 12 donuts total.

Reduce the Apple Cider:

Start with 2 cups of apple cider. This amount will reduce down to 1 cup, which is the concentrated flavor you need for the recipe.

Pour the cider into a medium saucepan and bring it to a gentle boil over medium-high heat. Once boiling, lower the heat to medium-low and let the cider simmer. Stir occasionally and keep an eye on it so it doesn’t boil over.

The cider should reduce half- 1 cup. This usually takes 20–30 minutes, depending on your stove and pan size. Let the reduced cider cool slightly before adding it to your batter.

Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon.

Mix the wet ingredients. In the bowl of a stand mixer (or with a hand mixer), beat together the sugar, egg, reduced apple cider, vanilla, and heavy cream until smooth.

Combine. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Scrape down the sides and bottom of the bowl as needed.

Fill the pan. Spoon the batter into a piping bag (or Ziploc bag with the corner cut off). Pipe evenly into the 12 donut cavities, filling each about ¾ full.

Bake. Bake for 12 minutes, or until a toothpick inserted in the center comes out clean. Let donuts cool in the pan for 5 minutes.

Prepare the topping. While donuts cool, melt the butter. In a small bowl, mix together the sugar, brown sugar, and cinnamon.

Coat the donuts. Transfer donuts to a wire rack. Brush each with melted butter, then dip into the cinnamon-sugar mixture until coated.

Serve. Enjoy warm for the best flavor!

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!

⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!

Tips and Variations

Use real apple cider (not apple juice or applesauce!) for the best flavor.
Spice it up! Add ¼–½ teaspoon of cloves, cardamom, or ginger to the cinnamon-sugar topping for a cozy fall twist. You can also swap the cinnamon for pumpkin pie spice if that’s your favorite.
Best enjoyed fresh. These donuts taste amazing warm from the oven. If you have leftovers, store them in an airtight container in the fridge and enjoy within 2 days.
No donut pan? No problem. Use a muffin tin instead! The bake time may be a little longer—just test with a toothpick, and if it comes out clean, they’re ready.
Make the reduced cider ahead: You can make the reduced cider a day or two in advance. Just store it covered in the fridge until you’re ready to bake.

FAQ’s

Do I need to reduce the apple cider for this recipe?
Yes! Reducing the cider concentrates the flavor, giving the donuts a stronger apple taste. Don’t skip this step—it makes a big difference.

Can I make these without a donut pan?
Absolutely. If you don’t have a donut pan, you can bake the batter in a mini muffin tin to make “donut holes.” The flavor will be the same, just in a different shape.

How do I store leftover donuts?
These donuts are best enjoyed the same day, but you can store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.

Can I make the batter ahead of time?
It’s best to bake the donuts right after mixing the batter, but you can reduce the apple cider ahead of time and keep it in the fridge until you’re ready to bake.

Can I skip the cinnamon sugar coating?
You can! The donuts are flavorful on their own, but the cinnamon sugar really makes them taste like traditional apple cider donuts. If you’d like, you can also dip them in a simple glaze instead.

Do baked donuts taste like fried donuts?
They’re a little different—lighter and cake-like rather than rich and fried—but the cozy apple cider and cinnamon sugar flavor still shine through beautifully.

Try these next

For more video, kitchen hacks, recipes and ideas follow me on Pinterest, Facebook, TikTok, and Instagram. Did you make this recipe? Share and tag me @StephGigliotti, I would love to see it!