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Apple Cider Donuts with Cinnamon Sugar
Make old-fashioned apple cider donuts coated in fragrant cinnamon sugar at home with simple pantry ingredients and a warm spiced batter.
Spiced Apple Cider Donuts with Cinnamon Sugar are ring-shaped pastries that combine reduced apple cider, warming spices, and a tender cake-style batter to create a fragrant, mildly tart treat coated in a crunchy cinnamon–sugar mixture. The dough is prepared with all-purpose flour, apple cider, brown and granulated sugars, butter, eggs, and leavening agents, then flavored with ground cinnamon, nutmeg, and a hint of clove for depth. Once mixed, the batter is piped or spooned into a donut pan (or shaped and fried) until golden, after which each donut is rolled in a cinnamon–sugar coating while still warm to ensure an even, sweet crust. Often enjoyed during the cooler months when apple cider is abundant, these donuts are typically served for breakfast, brunch, or as an afternoon snack alongside coffee, tea, or additional warm cider.
Apple Cider Donuts with Cinnamon Sugar
Skip the trip to the orchard bakery—these donuts are purposely scaled for a regular 12-cavity nonstick pan, so you can achieve a bakery-style finish without hauling out a deep fryer. The one-bowl batter mixes up in minutes and freezes well, making it easy to keep unbaked rounds on hand for spontaneous, hot-from-the-oven treats.
Prep Time
25 minutes
25 minutes
Cook Time
22 minutes
22 minutes
Total Time
47 minutes
47 minutes
Ingredients
Reduced fresh apple cider – begin with 1 ½ cups (360 ml) cider, simmered to yield ½ cup (120 ml) concentrated cider
- All-purpose flour – 2 cups (about 250 g)
- Baking powder – 1 ½ teaspoons
- Baking soda – ½ teaspoon
- Fine sea salt – ½ teaspoon
- Ground cinnamon – 1 teaspoon (for the batter)
- Ground nutmeg – ¼ teaspoon
- Ground allspice – ¼ teaspoon
- Unsalted butter – 4 tablespoons (56 g) softened for the batter, plus 4 tablespoons (56 g) melted for the final coating
- Granulated sugar – ½ cup (100 g) for the batter
- Light brown sugar – ½ cup, packed (110 g)
- Large eggs – 2, at room temperature
- Whole milk (or buttermilk) – ½ cup (120 ml)
- Pure vanilla extract – 1 teaspoon
- Extra granulated sugar – ½ cup (100 g) for rolling the donuts
- Additional ground cinnamon – 1 tablespoon for the cinnamon-sugar coating
- Optional or suggested additions: ½ teaspoon apple-pie spice (in place of individual spices); ½ cup finely diced peeled apple folded into the batter; ⅛ teaspoon ground cloves or a pinch of black pepper for extra warmth; simple glaze made from 1 cup confectioners’ sugar mixed with 1–2 tablespoons milk, in lieu of cinnamon-sugar.
Method
Bring apple cider to a simmer in a small saucepan and cook until reduced to about half its volume then let it cool
- Preheat the oven to 350 °F and lightly grease two 6-cavity donut pans
- Whisk flour baking powder baking soda salt cinnamon nutmeg and allspice together in a medium bowl
- Beat softened butter and brown sugar in a large bowl until light and fluffy
- Add eggs one at a time beating well after each addition
- Stir in vanilla extract and the cooled reduced cider until evenly combined
- Alternate adding the dry ingredients and buttermilk to the wet mixture beginning and ending with dry stirring just until the batter comes together
- Spoon or pipe the batter into the prepared donut pans filling each cavity about two-thirds full
- Tap the pans lightly on the counter to level the batter and release air bubbles
- Bake until the donuts are golden and a toothpick inserted comes out clean about 10 to 12 minutes
- Cool the donuts in the pans on a wire rack for 5 minutes
- Turn the donuts out onto the rack and let them sit until still warm but comfortable to handle
- Combine granulated sugar and ground cinnamon in a shallow dish
- Brush the warm donuts all over with melted butter
- Toss each donut in the cinnamon sugar mixture until fully coated
- Serve the donuts warm or let them cool completely on the rack
Nutrition (whole recipe)
Calories
3370 kcal Protein
44 g Fat
108 g Carbs
558 g Fiber
13 g Sugar
353 g
3370 kcal Protein
44 g Fat
108 g Carbs
558 g Fiber
13 g Sugar
353 g
Notes
For the deepest apple flavor, reduce the cider a day ahead, chill it, and fold a tablespoon of that thick “apple molasses” into the cinnamon-sugar coating as well—it perfumes every bite. If you prefer a lighter crumb, substitute ¼ cup of the all-purpose flour with cake flour; the donuts will bake up softer without losing structure.
why this recipe
These apple cider donuts are worth every swirl of cinnamon sugar because they capture the nostalgic comfort of a fall orchard visit while delivering bakery-level flavor right from your own kitchen. The infused cider reduces into a rich, aromatic syrup that permeates the batter with deep apple essence, and the gentle warmth of classic pie spices complements the tender crumb without overpowering it. Finished with a delicate coat of sparkling cinnamon sugar, each bite offers a crisp exterior that yields to a moist, fragrant center, proving that homemade can be both irresistibly delicious and surprisingly simple.
FAQs
FAQ acf
Frequently Asked Questions
Can I make these apple cider donuts without a donut pan, and if so, how?
Yes. Pipe or spoon the batter into a large zip-top bag, snip a 1-inch opening, and squeeze 3-inch rings onto a parchment-lined baking sheet (spacing them well); bake at the same temperature 1–2 minutes longer, or until lightly browned. Alternatively, chill the batter 30 minutes, use two spoons to drop 2-inch rounds into 350 °F (175 °C) oil, fry 1–2 minutes per side until golden, then drain and coat with cinnamon sugar.
Q2: How should I store or freeze these donuts—whether baked or unbaked—and reheat them for optimal freshness?
Once the donuts have cooled, keep them in an airtight container at room temperature for up to 2 days, or wrap each in plastic, seal in a freezer bag, and freeze for up to 2 months; rewarm thawed or frozen-baked donuts in a 300 °F (150 °C) oven for 5–7 minutes (or 10–15 seconds in the microwave) until just heated through. To freeze unbaked donuts, pipe the batter into the greased pan, freeze until solid, pop the frozen rings into a zipper bag for up to 2 months, and bake straight from frozen at 350 °F (175 °C), adding 2–3 minutes to the original bake time.
Q3: Can I make these apple cider donuts gluten-free, and which flour blend works best?
Absolutely—swap the 2 cups of regular flour for an equal weight of a cup-for-cup gluten-free baking blend that already contains xanthan gum (e.g., Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure). Let the mixed batter stand 10 minutes so the starches hydrate, then bake as directed; texture and rise will be nearly identical to the wheat version.