Homemade Apple Cinnamon Donuts with Spiced Glaze

These are soft baked apple cinnamon donuts made with reduced apple cider, a cinnamon sugar coating, and an apple cider glaze for bold autumn flavor.

Baked apple cider donuts are an easy fall favorite for breakfast, brunch, or a cozy snack. This old-fashioned baked version requires no mixer, rolling pin, donut cutter, or yeast — just simple mixing and baking for a quick, delicious result. They pair beautifully with warm apple cider or a spiced cider punch.

Why You’ll Love This Recipe

• Taste: Pronounced apple cider flavor, warm cinnamon, and a crunchy cinnamon-sugar exterior.
• Ease: Simple steps—reduce cider, whisk wet and dry ingredients, pipe or spoon batter into pans, bake and finish with glaze or cinnamon sugar.
• Time: About 20–25 minutes to reduce the cider and roughly 10–12 minutes to bake the donuts.

Tip: While the cider reduces on the stove, prepare the remaining ingredients so the recipe moves quickly once the cider cools.

✏️ Substitutions & Variations

• Apple juice can replace cider if reduced properly; a splash of lemon balances extra sweetness. Greek yogurt works in place of sour cream for similar texture.

1. Step 1. In a small saucepan over medium heat, simmer apple cider until reduced by about half, about 20–25 minutes, until it measures approximately 3/4 cup. Remove from heat and let cool to room temperature.

2. Step 2. In a bowl whisk together the dry ingredients: all-purpose flour, brown sugar, salt, baking powder, baking soda, ground cinnamon, ground ginger, and nutmeg.

3. Step 3. In a separate bowl whisk together wet ingredients: sour cream (or yogurt), egg, vanilla, and melted butter. Stir in the cooled reduced apple cider until evenly combined.

4. Step 4. Pour the wet ingredients into the dry mix and fold until no streaks of flour remain. Stir just until combined to avoid overmixing.

Tip: To cool the hot cider faster, pour it between a measuring cup and the pan a few times—this helps it reach room temperature more quickly.

5. Step 5. Transfer batter to a piping bag or a zip-top bag with the corner snipped. Pipe or spoon the batter into prepared donut pans, filling each well about three-quarters full. Bake at 350°F (175°C) for 11–12 minutes, or until a toothpick inserted comes out clean.

6. Step 6. For the cinnamon sugar finish: brush each warm donut with melted butter and roll in a mixture of granulated sugar and ground cinnamon. For the apple cider glaze: whisk powdered sugar with a tablespoon or two of reserved apple cider and a pinch of cinnamon, then drizzle over warm donuts.

Tip: Stir a small amount of spiced cider mix or extra cinnamon into the sugar coating to intensify the apple-cider notes if desired.

❄️ Make Ahead, Store, and Freezing Tips

Storage: Keep glazed donuts in a single layer separated by parchment. They stay fresh 1–2 days at room temperature or 3–4 days refrigerated (note: glaze may weep in the fridge).

Freezing: Flash-freeze unglazed donuts on a tray, then transfer to a freezer bag. Thaw at room temperature and warm briefly in the oven or microwave to refresh texture before glazing.

Freeze before glazing. It’s easier to store unglazed donuts and add glaze after they thaw and are reheated.

Yes. Reduce apple juice until concentrated to avoid a weak flavor. Because juice is often sweeter, a bit of lemon juice can add brightness.

Did You Try This Recipe? If you make these donuts, please leave a star rating and a comment in the recipe card area to help others decide. Share with family and friends if you enjoyed them—thank you!

Baked Apple Cider Donuts

Hi, I’m Sara!

Registered nurse by day and home cook the rest of the time. I enjoy testing recipes, sharing practical tips, and helping readers make approachable, delicious food at home.