Irresistible Apple Cider Donuts with Cinnamon Sugar Coating in 3 Steps

Is there anything more magical than biting into a warm apple cider donut on a crisp fall morning? I still remember my first taste at a roadside orchard stand—the way the cinnamon sugar sparkled in the sunlight, that first crunch giving way to the softest, spiced interior. Now I chase that perfect bite every autumn by making my Apple Cider Donuts with Cinnamon Sugar Coating. The secret? Reducing fresh cider until it’s intensely flavorful, then folding it into a dough that fries up golden and pillowy. Your kitchen will smell like a cider mill within minutes—trust me, neighbors might just follow their noses to your door!

Why You’ll Love These Apple Cider Donuts with Cinnamon Sugar Coating

You’ll fall for these donuts at first bite—here’s why:

• Crispy-sweet shell: That cinnamon sugar coating crackles when you take a bite (my favorite sound!)
• Cloud-soft centers: Reduced apple cider keeps them moist without being dense
• Autumn in every bite: Warm cinnamon and nutmeg play perfectly with the tangy cider
• Instant crowd-pleaser: I bring these to every fall gathering—they disappear faster than pumpkin pie

Pro tip: Make a double batch. You’ll thank me when you catch someone sneaking thirds.

Ingredients for Apple Cider Donuts with Cinnamon Sugar Coating

Grab these simple ingredients—you probably have most in your pantry already! The magic happens when they all come together.

• 2 cups apple cider (you’ll reduce this down to 1/2 cup of concentrated flavor)
• 3 1/2 cups all-purpose flour (spoon and level it—don’t pack!)
• 2 tsp baking powder (check the date—old powder won’t give you that perfect rise)
• 1 tsp baking soda
• 1/2 tsp salt (I use fine sea salt)
• 1 tsp cinnamon (the good stuff—you’ll taste it)
• 1/4 tsp nutmeg (freshly grated if you’re feeling fancy)
• 1/2 cup unsalted butter, softened (leave it out for 30 minutes—it should dent when pressed)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (pack it tight in the measuring cup)
• 2 large eggs, room temperature (cold eggs can make your butter seize up)
• 1/2 cup buttermilk (no buttermilk? See my easy swaps below!)
• 1 tsp vanilla extract (the real stuff—imitation just won’t do)
• 1 cup granulated sugar for coating
• 1 tbsp cinnamon for coating

See that apple cider measurement? Reducing it makes all the difference—it’s like turning apple flavor up to eleven! And don’t skip chilling the dough—it makes rolling and cutting so much easier.

How to Make Apple Cider Donuts with Cinnamon Sugar Coating

Don’t let the multiple steps fool you—this is easier than you think! I’ve broken it down so you’ll get bakery-quality donuts on your first try. Just follow along, and soon you’ll be flipping donuts like a pro while your kitchen smells like an autumn dream.

Reducing the Apple Cider

This step is where the magic starts! Pour 2 cups of apple cider into a small saucepan and bring it to a boil over medium-high heat. Let it bubble away until it reduces down to just 1/2 cup—this takes about 15-20 minutes. You’re concentrating all that amazing apple flavor! I like to set a timer and stir occasionally.

Once reduced, pour it into a heatproof bowl and let it cool completely (about 30 minutes). This is crucial—if you add hot cider to your dough, it’ll melt the butter and throw everything off. I usually prep this first thing, then work on other ingredients while it cools.

Mixing the Dough

In a medium bowl, whisk together all your dry ingredients—flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this aside for now.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes with a mixer). Add eggs one at a time, mixing well after each. Then pour in the buttermilk, vanilla, and your cooled reduced cider. It might look a little curdled—that’s okay!

Now, gradually add your dry ingredients to the wet, mixing just until combined. The dough will be sticky—that’s perfect! Overmixing makes tough donuts, so stop as soon as you don’t see flour streaks. Cover the bowl with plastic and chill for at least 1 hour (up to overnight). This makes the dough so much easier to handle!

Frying the Donuts

Time for the fun part! Heat about 2 inches of neutral oil (like vegetable or canola) in a heavy pot to 350°F. Use a candy thermometer—eyeballing the temperature is how you end up with greasy or burnt donuts.

While the oil heats, roll out your chilled dough on a well-floured surface to about 1/2-inch thickness. Cut out donuts using a 3-inch cutter (or a glass) with a 1-inch cutter for the holes. Re-roll scraps once if needed.

Table of contents:

Carefully lower 2-3 donuts into the hot oil at a time—don’t crowd the pot! Fry for about 1-2 minutes per side until golden brown. My trick? They’ll flip themselves when the first side is done! Drain on a wire rack set over paper towels. And don’t forget the holes—they’re the cook’s treat!

Coating in Cinnamon Sugar

Mix your 1 cup sugar and 1 tbsp cinnamon in a shallow bowl while the donuts are still warm (but not piping hot). Working one at a time, gently toss each donut in the mixture until fully coated. The warmth helps the sugar stick beautifully.

Pro tip: For extra coverage, brush donuts with a tiny bit of melted butter before coating. It’s not traditional, but oh boy does it make that cinnamon sugar stick like glitter!

Tips for Perfect Apple Cider Donuts with Cinnamon Sugar Coating

After making these donuts every fall for years (and eating plenty of “test batches”), I’ve picked up some foolproof tricks. Here’s how to avoid common pitfalls and get that bakery-perfect texture every time.

Oil temperature is everything

That candy thermometer isn’t just a suggestion—it’s your best friend here. Too cold (below 350°F), and your donuts will soak up oil like sponges. Too hot (above 375°F), and they’ll brown before cooking through. I clip mine to the pot and adjust the burner as needed. Pro tip: The oil temp will drop when you add donuts, so let it recover between batches.

Fry like a pro

Three golden rules: Don’t overcrowd (2-3 donuts max per batch), use a slotted spoon to flip gently, and keep an eye on those little holes—they cook faster! I line a baking sheet with paper towels and a wire rack for draining. This keeps the bottoms crisp instead of steaming soggy.

Try the piping bag trick

If rolling sticky dough drives you crazy, try this: Spoon the chilled dough into a piping bag (or sturdy zip-top bag with the corner snipped) and pipe rings directly into the hot oil. No rolling or cutting needed! They won’t be as perfectly round, but the texture is incredible.

For baked donut lovers

No fryer? No problem! Pipe or spoon the dough into greased donut pans, filling each about 2/3 full. Bake at 350°F for 10-12 minutes until springy to touch. The coating still sticks beautifully when they’re warm. (P.S. They’re slightly cakier than fried—still delicious but different!)

Bonus: Keep that sugar coating fresh

Cinnamon sugar can get clumpy after coating a few donuts. Simply sift it halfway through to break up lumps, or mix up a fresh batch if needed. And whatever you do, coat them while warm—cold donuts just won’t hold that sparkly crust we all love.

Ingredient Substitutions & Variations

Listen, I’m all for sticking to the original recipe (Grandma would approve!), but sometimes you’ve gotta improvise. Here’s how to tweak these donuts when life throws you curveballs—or when you just want to mix things up!

Buttermilk blues? No problem!

Out of buttermilk? Stir 1 1/2 tsp lemon juice or white vinegar into 1/2 cup regular milk and let it sit for 5 minutes until slightly curdled. For dairy-free, use almond milk with the same acid trick—it works like magic! I’ve even used thinned-out yogurt in a pinch.

Oil alternatives for frying

Don’t have canola or vegetable oil? Peanut oil makes an excellent high-heat substitute with a neutral taste. For a hint of richness, try coconut oil (refined version so it doesn’t taste like coconuts). Just watch the smoke point—keep that thermometer handy!

Gluten-free game changer

My cousin swears by using a 1:1 gluten-free flour blend (like Bob’s Red Mill) in place of regular flour. The texture comes out slightly denser but still delicious—just don’t overmix the batter. Xanthan gum already in the blend helps bind everything.

Extra apple goodness

For bursts of fresh flavor, fold in 1/2 cup finely diced apples (peeled first!) after mixing the dough. Granny Smith adds tartness, Honeycrisp brings sweetness. Pro tip: Pat the pieces dry so they don’t make the dough soggy. This is my go-to variation for Thanksgiving morning!

Spice it your way

Not a nutmeg fan? Try cardamom or allspice instead. For a kick, add 1/8 tsp cayenne to the cinnamon sugar coating—sounds wild, but the sweet-heat combo is incredible with hot cider. My brother adds orange zest to the dough for a citrusy twist.

Fried vs. baked—choose your adventure

While nothing beats that classic fried crunch, baked donuts have their charm. Use a donut pan and reduce baking powder to 1 1/2 tsp since they won’t get that oil lift. Brush melted butter on baked donuts before coating—it helps the sugar stick better.

Remember, baking is about joy, not perfection. Whether you’re swapping ingredients or adding new twists, make these donuts your own! (Though I’d love to hear if anyone tops my cayenne-sugar experiment…)

Serving & Storing Apple Cider Donuts with Cinnamon Sugar Coating

There’s nothing quite like biting into a fresh, warm apple cider donut—that crackly cinnamon sugar giving way to the softest, spiced center. Honestly, these are best devoured within an hour of frying (or baking) while they’re still slightly warm. I always set up a little donut station with hot cider for dunking—it’s pure autumnal bliss!

For serving right now

Stack them on a pretty plate for a casual gathering, or go full cider mill vibes by serving them in paper bags—the sugar will cling to your fingers just like at those orchard stands we all love. If you’re feeling fancy, dust them with powdered sugar or drizzle with caramel for a sweet contrast to the cinnamon coating.

Storing leftovers (if you have any!)

These donuts are happiest fresh, but if you must store them, here’s how:

• Room temp: Place in an airtight container (no fridge!) with parchment between layers. They’ll keep for about a day—though the sugar coating loses some sparkle.
• Freezing: Freeze uncoated donuts on a baking sheet, then transfer to a freezer bag. To serve, thaw at room temp, warm briefly in the oven (300°F for 5 minutes), then toss in fresh cinnamon sugar. They’ll taste nearly fresh!

Pro tip: Revive day-old donuts by warming them for 10 seconds in the microwave—just enough to soften the interior while keeping the sugar crust crisp. It’s my secret for making them taste freshly fried all over again!

Nutritional Information

Now, I’m not usually one to count calories when it comes to homemade donuts (where’s the joy in that?), but I know some folks like to keep track. Here’s the scoop on what’s in each of these beauties—just remember, these are estimates since ingredients can vary!

Per donut (based on 12 servings):

• Calories: 280
• Sugar: 20g (that glorious cinnamon sugar coating does its job!)
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g (blame the butter—and it’s worth every bit)
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg

Nutritional values are estimates and vary based on ingredients used. For example, using coconut oil instead of vegetable oil changes the fat profile, and reducing the sugar coating will—you guessed it—reduce the sugar content. But let’s be real—these are special occasion treats meant to be savored, not scrutinized!

FAQs About Apple Cider Donuts with Cinnamon Sugar Coating

Over the years, I’ve gotten so many questions about these donuts—usually while friends are licking cinnamon sugar off their fingers! Here are the answers to what everyone wants to know:

Can I bake these instead of frying?

Absolutely! Pipe the dough into greased donut pans and bake at 350°F for 10-12 minutes until springy. They’ll be slightly cakier than fried versions (less crispy exterior), but still delicious. Pro tip: Brush baked donuts with melted butter before coating—it helps the sugar stick better!

How long does reduced apple cider last?

The cooled concentrate keeps refrigerated for about 5 days—I often make a big batch to use in multiple recipes. Just give it a stir before adding to dough. You can even freeze it in ice cube trays for instant cider flavor whenever the donut craving strikes!

Why is my dough so sticky?

Don’t panic—this means you’re doing it right! The dough should be tacky before chilling (thanks to all that reduced cider magic). After an hour in the fridge, it firms up beautifully for rolling. Too sticky? Add a sprinkle of flour while rolling, but go easy—extra flour makes tough donuts.

Can I make these ahead of time?

Yes—two ways! For best results, mix the dough and chill overnight (up to 24 hours), then fry fresh in the morning. Already fried? Store uncoated donuts at room temp, then briefly rewarm and coat in cinnamon sugar before serving. Day-old donuts revived in a 300°F oven for 5 minutes taste nearly fresh!

Help—my oil temperature keeps dropping!

This happens to me too! Between batches, let the oil return to 350°F—it usually takes 2-3 minutes. If it’s struggling, remove any stray crumbs with a slotted spoon (they lower the temp) and turn up the burner slightly. A heavy pot (like cast iron) holds heat better than thin pans.

Still have questions? Leave them in the comments—I check every fall when cider donut season rolls around again!

Share Your Apple Cider Donuts Experience

Nothing makes me happier than seeing your donut adventures! Did yours turn out extra fluffy? Maybe you added a creative twist with cardamom or a caramel drizzle? Snap a photo of those golden, sugar-dusted beauties and tag me—I live for those kitchen victory moments. Leave a rating below if you loved them (or tell me what you’d tweak next time!). Pro tip: Use #CiderDonutMagic so I can spot your posts while sipping my morning coffee. Your creations might just inspire someone else to grab their whisk and start frying!

And hey—if your donuts didn’t quite turn out as planned, don’t sweat it! My first batch was… let’s call them “rustic.” Share what happened in the comments so we can troubleshoot together. After all, every slightly lopsided donut still tastes amazing with enough cinnamon sugar!

For more delicious recipes and inspiration, check out our Pinterest page!

Print