Baked Apple Cider Donuts

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Last Updated on July 21, 2026 by Kiersten James

These baked apple cider donuts are made with reduced apple cider for rich flavor, then coated in cinnamon sugar for a cozy farm stand treat.

Living in a rural farming community on eastern Long Island means apple season is hard to miss.

Every fall, the local farm stands fill with fresh cider, homemade pies, crisp apples, and trays of warm apple cider donuts coated in crisp cinnamon sugar. 

It’s one of those traditions that just feels like September.

One of our favorite family farms in town has been making them for 4 generations.

Whenever I stop in to pick up the produce I can’t grow myself (thanks to the fattest woodchuck I’ve ever seen helping himself to my garden), it’s hard to walk past the baked goods table without bringing a bag home. 

 

Reducing the apple cider before adding it to the batter gives them the rich apple flavor you’d expect from a farm stand donut, and a generous coating of cinnamon sugar turns them into pure cozy perfection.

Why You’ll Love These Apple Cider Donuts

• No deep frying smells or messes.
• No stand mixer needed.
• Soft, tender, and perfectly spiced.
• WAY less expensive than buying them at the farm.
• Perfect for fall breakfasts, weekends, and parties.

Tips for the Best Results

• Don’t skip reducing the apple cider. That’s where the apple flavor comes from.
• Use a piping bag instead of a spoon for quick, neat filling.
• Let the donuts cool a few minutes before removing them from the pan.
• Coat the donuts while they’re still warm so the cinnamon sugar sticks well.

About Reduced Apple Cider

The secret to true farmhouse apple cider donuts is reducing the apple cider before adding it to the batter.

Simmering the cider until it’s highly concentrated removes excess water while intensifying the apple flavor. 

It’s one extra step, but it’s the difference between donuts that taste lightly spiced and donuts that actually taste like apples.

Frequently Asked Questions

Can I skip the cinnamon sugar?

Technically yes, but I wouldn’t. Farmhouse apple cider donuts are always finished with cinnamon sugar. It’s part of what makes them what they are.

Why are my donuts sticking to the pan?

These donuts are naturally a little sticky while they’re warm. Let them cool for a few minutes, then gently loosen the edges with your fingers before lifting them out.

Can I make these without a piping bag?

Yes. A ziplock bag with one corner snipped off works just as well, although I find a piping bag set inside a coffee mug is the easiest way to fill it.

Can I glaze them instead?

I don’t recommend it. Traditional apple cider donuts are coated in cinnamon sugar, and that coating gives them their classic flavor and texture.

How to Make Baked Apple Cider Donuts

Ingredients:

For the Donuts:

• 2 cups apple cider
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 1/2 cup milk, room temperature
• 2 tablespoons butter, melted
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Cinnamon Sugar Topping:

• 1 cup white sugar
• 1 tablespoon cinnamon
• 4 tablespoons butter, melted

Instructions:

Reduce the Apple Cider:

Pour the apple cider into a small saucepan and simmer over medium-low heat until reduced down to 1/2 cup.

This can take 15 to 20 minutes depending on how high the heat is. Set aside to cool.

If I know I’m going to eventually make apple cider donut muffins or these donuts, I will reduce about 8 cups at a time and keep the apple cider concentrate in the refrigerator to use when I need it.

Simmering larger quantities at a time on the back of the stove makes the house smell amazing, and I don’t have to babysit it.

Prepare the Batter:

Whisk together the dry ingredients.

In another bowl, whisk together the melted butter, egg, vanilla, and 1/2 cup of the reduced apple cider.

Stir the wet ingredients into the dry ingredients just until combined. Do not overmix.

Grease & Fill the Donut Pan:

Lightly grease the donut pan.

Transfer the batter to a piping bag. I like to drape the piping bag inside a large coffee mug while filling it – it makes the job much less messy.

Pipe the batter into each cavity until about 3/4 full.

Bake:

Bake for 10 minutes, or until the donuts spring back lightly when touched.

Allow them to cool in the pan for several minutes before carefully loosening the edges.

These donuts can be a little sticky while they’re still warm, so take your time removing them. With a little patience, they’ll come out beautifully.

Transfer them to a parchment-lined baking sheet.

Use a donut hole cutter to remove the centers for perfectly clean openings.

Coat in Cinnamon Sugar:

Combine the cinnamon and sugar in a shallow dish.

Brush each warm donut lightly with melted butter.

Coat each donut generously until completely covered.

Serve warm or at room temperature.

Storage & Freezing:

Store covered at room temperature for up to2 days.

Warm briefly in the microwave before serving, if desired.

Freeze the baked donuts before coating in cinnamon sugar. Thaw, warm slightly, brush with butter, and toss in fresh cinnamon sugar before serving. Freeze for up to 3 months.

More Apple Recipes for Fall

Apple Cider Donut Muffins

Apple Cinnamon Coffee Cake

Apple Fritter Bread

Apple Cinnamon Bread

Apple Crumble

Apple Pie Bars 

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