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Apple Cider Doughnuts

These Apple Cider Doughnuts are baked then rolled in a cinnamon sugar coating that makes you feel warm and fuzzy inside. Enjoy them with a cup of coffee, hot tea or a tall glass of milk.


Easy Apple Cider Doughnuts Recipe

These doughnuts encompass everything you think about apple season and autumn flavors. To make Apple Cider Doughnuts begin by making the apple cider syrup. Place the cider and granulated sugar into a saucepan and let it simmer and reduce for 15-20 minutes. Set aside to cool. In a bowl, use a whisk to sift together all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl mix together cider syrup, granulated sugar, light brown sugar, buttermilk, butter, vanilla and egg. Add the wet to the dry ingredients mixing until fully moistened. Divide the batter evenly in the wells of a greased non stick doughnut pan then bake in a 350°F oven for 15-20 minutes. Let the doughnuts rest in the pan while you toss together the cinnamon and sugar for the coating. Brush each doughnut with melted butter then coat in cinnamon and sugar. Repeat until all of the doughnuts are coated. Enjoy warm or at room temperature.


How to Make the Best Apple Cider Doughnuts Recipe

  • Ingredients you’ll need to make homemade Apple Cider Doughnuts: Apple cider, all purpose flour, baking powder, baking soda, salt, apple pie spice, large egg, vanilla extract, butter, buttermilk, granulated sugar and light brown sugar.
  • For the Cinnamon Sugar Coating you’ll need: Melted butter, granulated sugar and ground cinnamon.
  • Kitchen tools you’ll need: A large bowl, a medium bowl, shallow bowl for dredging, measuring cups and spoons, whisk, non stick 6 or 12 count doughnut pans, a large Ziploc bag with the corner snipped or a pastry bag or Tablespoon to divide the batter and cooling rack.
  • These doughnuts are baked not fried so you will need a doughnut pan to make them. Should you prefer, you could make them bite-size using a mini doughnut pan. When doing so you will roughly double the yield.
  • You can use 1 teaspoon ground cinnamon mixed with 1/4 teaspoon allspice and 1/4 teaspoon nutmeg in place of the apple pie spice called for in the recipe.
  • The apple cider syrup takes time to reduce. You should simmer it for 15-20 minutes or until you’re left with around 1/3 cup. It should be cooled completely prior to adding it to the wet ingredients for the batter.
  • You can make the apple cider syrup one day in advance and chill for a time saver. Bring to room temperature prior to adding to the batter.
  • For easy release from the pan, use a nonstick pan and spray with baking spray, cooking spray or brush with melted butter.
  • Store Apple Cider Doughnuts in an airtight container at room temperature for up to 3 days.

More Fall Dessert Recipes to Make




Helpful Kitchen Items: 

Apple Cider Doughnuts

Prep Time20 minutes
Cook Time20 minutes
Cooling time30 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: apple-cider-doughnuts, baked-apple-cider-doughnuts
Servings: 15 servings (may vary)
Calories: 266kcal


  • 2 cups apple cider
  • 1/2 cup granulated sugar
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 1/2 tsp apple pie spice (Or 1 tsp ground cinnamon, 1/4 tsp allspice and 1/4 tsp nutmeg)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 cup buttermilk (well shaken)
  • 1/4 cup unsalted butter melted
  • 1 1/2 tsp vanilla extract
  • 1 large egg
  • Cinnamon Sugar Coating:
  • 6 Tbsp unsalted butter melted
  • 1 cup granulated sugar
  • 1 Tbsp ground cinnamon


  • To make the Apple Cider Syrup: In a small heavy bottomed saucepan heat apple cider with 1/2 cup sugar. Bring to a boil, then lower to medium-low, letting it simmer and reduce until it's around 1/3 cup syrup. (This could take as long as 15-20 minutes.) Remove from heat and cool completely.
  • To make Doughnuts: Preheat the oven to 350°F. Spray two 6 cup doughnut pans with cooking spray or baking spray.
  • To a large bowl add flour, baking powder, apple pie spice, baking soda and salt. Use a whisk to sift together.
  • In a separate bowl, whisk together cooled apple cider syrup, buttermilk, butter, vanilla, granulated sugar, brown sugar and egg. 
  • Add the wet to the dry ingredients, mixing by hand until fully combined.
  • Use a Tablespoon or a Ziploc bag with the corner snipped off to divide the batter between the wells filling 1/2 full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center of the batter comes back clean.  Allow the doughnuts to cool in the pan for 5 minutes then transfer to a cooling rack while you make the coating.
  • To make the Cinnamon Sugar Coating: Melt 6 Tablespoon of butter in the microwave. In a separate shallow bowl, toss together the sugar and cinnamon,
  • Brush doughnuts on all sides with butter then roll in cinnamon sugar. Place back onto the cooling rack to cool completely.
  • Store Apple Cider Doughnuts in an airtight container at room temperature for up to 3 days.


Serving: 1serving | Calories: 266kcal | Carbohydrates: 47g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 153mg | Potassium: 107mg | Fiber: 1g | Sugar: 33g | Vitamin A: 259IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    These were fantastic. I’ve tried a lot of baked doughnut recipes and they turned out dry. These were moist. Perfect?

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