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These baked apple cider donuts are everything you want in a cozy fall treat — soft, warm, and full of real apple cider flavor. Each donut gets dipped in a sweet apple cider glaze that makes them taste like the best cider donut recipe from your favorite orchard. If you love easy apple cider glazed donuts, this baked version delivers all the autumn magic without any frying.

More Fall Baked Donuts? You’ll love these Delicious Baked Biscoff Donuts, these Easy Baked Apple Donuts and these Baked Pumpkin Cake Donuts!

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Why You’ll Love This Fall Apple Cider Donut Recipe

Baked, not fried, so they’re lighter, easier, and perfect for everyday fall baking.
Ready in about 30 minutes, making them ideal for busy mornings or quick cozy treats.
Big apple‑cider flavor thanks to reduced cider and warm fall spices.
Soft, fluffy texture with just the right touch of sweetness.
Easy to customize with an apple cider glaze, cinnamon‑sugar coating, or fun toppings.
Freezer‑friendly, so you can make a batch now and enjoy them all season.
The ultimate cozy fall recipe — perfect with coffee, tea, or a crisp autumn morning.

Gather Your Ingredients

Apple Cider Reduction

1 ½ cups apple cider – reduced down to ½ – ⅔ cup, divided, use ⅓ cup of reduced apple cider for cider donuts and remaining 3-4 tablespoons for apple cider glaze
½ teaspoon ground cinnamon

Fall Baked Apple Cider Donuts Recipe

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup canola oil
1/4 cup milk of choice, I used unsweetened almond milk
3 tablespoons unsweetened apple sauce

Apple Cider Glaze Recipe

2 cups powdered sugar
3-4 tablespoons of reduced apple cider
¼ teaspoon cinnamon
Optional: milk or apple cider, if needed for thinning

Instructions How to Make Baked Apple Cider Donuts

Apple Cider Reduction

In a small saucepan, simmer the apple cider and cinnamon on low for about 20-30 minutes. Stir occasionally. Once the cider is reduced down to 1/2 cup, remove from heat and allow to cool for 10-15 minutes. Use it once it’s warm to the touch, but not hot.

Apple Cider Donut Recipe

Prepare a doughnut pan for 12 large donuts or 24 mini donuts. Spray with a non-stick cooking spray and preheat the oven to 350F.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices together, set aside.
In another medium bowl, whisk together the brown sugar, sugar, egg, oil, vanilla, warm cider, milk and applesauce.
Pour the wet ingredients into the dry ingredients and mix together using a whisk, spoon or spatula, without overmixing.
Pour the batter into a piping bag, or a large ziplock bag, and snip off the tip or corner.
Pipe the batter into each cavity, filling each about 3/4 full and using up all of the batter.
Pipe or spoon the batter into the doughnut cavities and bake immediately, for 8-10 minutes until the tops are golden. Touch the tops of the doughnuts with your fingers to test if done. If the doughnut bounces back, they’re done.
Cool in the pan no longer than 3 minutes. Spray the pan and bake the remaining batter.
Place the doughnuts on a cooling rack. Make the glaze.

Make the Dreamy Apple Cider Glaze

Apple Cider Glaze

In a small bowl, whisk together the powdered sugar and add the reduced apple cider glaze until you get a thick glaze. Add ¼ teaspoon cinnamon and mix together.
If you need more thickness, add more powdered sugar, if you need glaze thinner, add a little milk or more apple cider.

Dip Those Delicious Fall Baked Donuts!

One at a time, dip the tops of the each of the donuts into the apple cider glaze and place back on cooling rack. Let glaze firm up and serve! So soft and fluffy!

Storing Cider Donuts

Store your baked apple cider donuts in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to 5 days. Warm one in the microwave for about 10 seconds to bring back that soft, fluffy texture and fresh‑baked apple‑cider flavor.

Freezing Cider Donuts

To freeze, let the donuts cool completely, then place them in a single layer on a baking sheet and freeze for 1 hour. Transfer to a freezer‑safe bag or container and freeze for up to 2 months. When you’re ready to enjoy, thaw at room temperature or give them a quick warm‑up in the microwave for that cozy, fresh‑baked feel.

More Variations For Your Cider Donut Recipe

Love to mix things up? Try one of these easy variations:
- Apple Cider Glazed Donuts: Keep the classic sweet‑tangy glaze.
- Cinnamon Sugar Coating: Roll warm donuts in cinnamon sugar for iconic fall flavor.
- Maple Glaze: Swap the cider glaze for a cozy maple icing.
- Toasted Coconut + Lemon Glaze: Add a bright twist with lemon glaze and toasted coconut.
- Crushed Pretzels + Caramel Drizzle: A salty‑sweet combo with caramel and crunchy pretzels.

Cinnamon Sugar Coating

½ cup unsalted butter
1 cup granulated sugar
2 teaspoons cinnamon

Melt the butter and set aside. In a bowl, mix the sugar and cinnamon. Dunk the warm donuts in melted butter, then coat in the cinnamon‑sugar mixture. Place on a cooling rack to set.

How to Serve Apple Cider Donuts

Enjoy them warm right after glazing for the softest, fluffiest texture.
Pair with a hot cup of coffee, chai, or spiced tea for the ultimate fall treat.
Serve with a small bowl of extra apple cider glaze for dipping.
Add a scoop of vanilla ice cream for a dessert‑style twist.
Bring them to fall gatherings, brunches, or cozy weekend breakfasts — they disappear fast.

FAQ for Baked Apple Cider Donuts

Can I use store‑bought apple cider?

Yes — fresh cider is best, but any refrigerated apple cider works perfectly.

Do I have to reduce the cider?

Reducing the cider gives the donuts a stronger apple flavor. If you skip it, the donuts will still be good, just less intense.

Can I make these without a donut pan?

Yes — use a muffin pan and bake as “cider donut muffins.” Adjust bake time slightly.

Can I make these ahead?

Absolutely. Bake them the day before and glaze right before serving for the freshest texture.

Can I freeze glazed donuts?

Yes — both glazed and unglazed donuts freeze well. Thaw and warm for 10–15 seconds before enjoying.

Can I use a cinnamon‑sugar coating instead of glaze?

Definitely. Roll warm donuts in cinnamon sugar for a classic fall donut finish.

In conclusion, these baked apple cider donuts are the kind of fall treat you’ll want to make again and again. With their soft, tender crumb and sweet apple cider glaze, they’re perfect for crisp autumn mornings or an afternoon snack with a hot cup of coffee. They’re easy to bake, freeze beautifully, and can be customized with your favorite toppings.

So grab your coziest sweater, brew a fresh pot of coffee, and enjoy the warm, comforting flavors of fall with a batch of these irresistible apple cider donuts.

Craving more cozy bakes? Join me on Pinterest, Instagram or Facebook for daily dessert inspo.

More Breakfast!

Baked Apple Cider Donuts

Kim Lange

These baked apple cider donuts are the perfect fall treat! Made with a reduced apple cider for rich flavor and warm spices, they’re soft, fluffy, and finished with a sweet apple cider glaze. Easy to make and baked, not fried, they’re a lighter yet satisfying option for breakfast or dessert. Perfect with a cup of coffee or tea!

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Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Cooling & Glazing 10

Total Time 33

Course Breakfast, Dessert

Cuisine American, baking, Fall, holidays

Servings large donuts

Calories 405 kcal

Ingredients

Apple Cider Reduction

1 ½ cups apple cider reduced down to ½ - ⅔ cup, divided
½ teaspoon ground cinnamon

Fall Baked Apple Cider Donuts Recipe

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup brown sugar packed
¼ cup granulated sugar
1 large egg or flax egg for vegan option
1 teaspoon vanilla extract
¼ cup canola oil
¼ cup milk of choice e.g., unsweetened almond milk
3 tablespoons unsweetened applesauce
⅓ cup reduced apple cider from the reduction

Apple Cider Glaze Recipe

2 cups powdered sugar
3-4 tablespoons reduced apple cider from the reduction
¼ teaspoon ground cinnamon
Optional: milk or apple cider if needed for thinning

Cinnamon Sugar Coating (Optional)

½ cup unsalted butter melted
1 cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Apple Cider Reduction

In a small saucepan, simmer the apple cider and cinnamon on low for about 20-30 minutes, stirring occasionally.
Once the cider is reduced to ½ to ⅔ cup, remove from heat and allow to cool for 10-15 minutes. Use ⅓ cup for the donut batter and reserve 3-4 tablespoons for the glaze.

Apple Cider Donuts

Preheat the oven to 350°F (175°C) and prepare a donut pan by spraying with non-stick cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a medium bowl, whisk together the brown sugar, granulated sugar, egg, oil, vanilla, ⅓ cup of the warm reduced apple cider, milk, and applesauce.
Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
Transfer the batter to a piping bag (or a large ziplock bag with the tip snipped) and pipe it into the donut cavities, filling each about ¾ full.
Bake for 8-10 minutes or until the tops are golden and spring back when touched.
Let the donuts cool in the pan for about 3 minutes before transferring to a wire rack. Spray the pan and bake any remaining batter.

Apple Cider Glaze

In a small bowl, whisk together the powdered sugar, cinnamon, and 3-4 tablespoons of reduced apple cider until smooth and thick.
If the glaze is too thick, add a bit more cider or milk to thin it out; if it’s too thin, add more powdered sugar.

Glazing the Donuts

Once the donuts have cooled, dip the tops into the apple cider glaze and place them back on the cooling rack. Let the glaze set before serving.

Cinnamon Sugar Coating (Optional)

Melt the butter in a small bowl.
In another bowl, combine the sugar and cinnamon.
Dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Let cool on the wire rack.

Notes

Apple Cider Reduction: Simmer on low heat, stirring occasionally to avoid burning.
Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use a plant-based milk.
Donut Pan Size: Makes 12 large or 24 mini donuts. Mini donuts may bake faster, so check around the 6-minute mark.
Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Reheat briefly in the microwave.
Freezing: Cool completely before freezing. Freeze in a single layer, then transfer to a container. Thaw at room temperature or microwave to warm.

Nutrition

Serving: 1large donutCalories: 405kcalCarbohydrates: 70gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 35mgSodium: 153mgPotassium: 121mgFiber: 1gSugar: 53gVitamin A: 268IUVitamin C: 0.3mgCalcium: 45mgIron: 1mg

Keyword apple cider, baked donuts, breakfast, donuts, glazed donuts

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