If you love all things cozy and autumnal, wait until you try my Baked Cinnamon Crunch Apple Cider Doughnuts Recipe — it’s everything you want in a fall treat, but without the deep-frying hassle. These doughnuts bring together tender cake-like dough with a crunchy cinnamon sugar topping that’s just the right kind of sweet and spicy. I absolutely love how this recipe captures the essence of crisp apple season in every bite.

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Why You’ll Love This Recipe

Easy Baked Version: No deep fryer needed — you get that classic doughnut texture with simple oven baking.
Bursting With Apple Flavor: Reducing the apple cider intensifies sweetness and flavor, making these doughnuts uniquely delicious.
Crunchy Cinnamon Topping: The cinnamon sugar crunch on top adds the perfect texture contrast to soft cake doughnuts.
Perfect For Any Occasion: Whether it’s a breakfast treat or an afternoon snack, these doughnuts always bring smiles.

The image shows many cinnamon sugar donuts placed closely on a white marbled surface. Most donuts are whole, with a rough texture covered in sugar and cinnamon. A few donuts are broken, revealing a soft, golden inside with a slightly crumbly texture. Some donuts are wrapped in thin, translucent white paper, adding layers and depth. Near the donuts, there is a bright red apple and a clear glass cup filled with light brown tea and cinnamon sticks inside. Star anise is scattered around for decoration. The scene looks warm and cozy with soft natural light. Photo taken with an iphone --ar 2:3 --v 7 - Baked Cinnamon Crunch Apple Cider Doughnuts, baked apple cider doughnuts, cinnamon sugar doughnuts, fall baked doughnuts, easy oven baked doughnuts

Ingredients You’ll Need

This recipe calls for ingredients you probably already have, plus a few special touches that really make these doughnuts sing. I like to use fresh Honeycrisp apples and good-quality apple cider for maximum flavor.

Flat lay of a Honeycrisp apple chopped into small pieces, a small pile of dark brown sugar, a few sticks of cinnamon, ground nutmeg and ground ginger scattered delicately, a pat of salted butter partially melted, a small jar of smooth apple butter with a wooden dipper beside it, and a small glass bowl of golden apple cider reduction, all beautifully arranged with warm lighting and natural shadows placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Baked Cinnamon Crunch Apple Cider Doughnuts, baked apple cider doughnuts, cinnamon sugar doughnuts, fall baked doughnuts, easy oven baked doughnuts

Apple cider: Reduce it by half to concentrate that sweet, tangy apple flavor.
Salted butter: Use melted butter for richness and to help the doughnuts be tender.
Vanilla extract: Adds warmth and depth to the doughnut batter.
Eggs: Bring them to room temperature for better batter consistency.
Apple butter: This adds moistness plus a subtle apple sweetness.
Dark brown sugar: Provides molasses notes that complement the spice blend.
All-purpose flour: The base of the doughnuts for soft structure.
Baking powder and baking soda: Work together to give these doughnuts a light rise.
Ground cinnamon, nutmeg, ginger: Classic fall spices that make the flavor pop.
Salt: Balances the sweetness and enhances all flavors.
Honeycrisp apple: Adds fresh bursts of apple crunch inside — toss them in cinnamon sugar first so they don’t sink.
Cinnamon sugar: For generous coating—combining sugar and cinnamon to get that iconic doughnut finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Over time, I’ve discovered some fun ways to tweak the Baked Cinnamon Crunch Apple Cider Doughnuts Recipe to suit different tastes and occasions, and I encourage you to try your own spins too.

Spiced Up: I like to add a pinch of ground cloves or cardamom for a more complex spice profile — it’s a great way to impress family at fall breakfasts.
Gluten-Free Option: I swap all-purpose flour with a gluten-free blend, and the doughnuts still turn out tender and delicious.
Apple Variety: If Honeycrisp isn’t in season, Fuji or Gala apples make great substitutes for sweetness and texture.
Cream Cheese Frosting: For a decadent touch, you can drizzle or dip these doughnuts in cream cheese glaze — my kids adore that version!

How to Make Baked Cinnamon Crunch Apple Cider Doughnuts Recipe

Step 1: Reduce the Apple Cider

Start by bringing 1 1/2 cups of apple cider to a boil over high heat on the stove. Then lower the heat and let it simmer for 10-15 minutes until it reduces down to about 1/2 cup. This step is key because it concentrates that fresh apple flavor and sweetness. I usually keep an eye on it so it doesn’t burn and stir a bit now and then for even reduction. Once done, remove from heat and stir in the melted butter, then set it aside to cool.

Step 2: Mix the Doughnut Batter

In a large bowl, whisk together the cooled reduced cider, eggs, apple butter, vanilla, and brown sugar until smooth and combined — I like using a handheld mixer for this to avoid lumps. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients into the wet, mixing until just combined — you don’t want to overmix or the doughnuts get tough.

Next, toss the chopped Honeycrisp apple pieces in a tablespoon of cinnamon sugar. This little trick helps keep the apples from sinking to the bottom and evenly distributes that cinnamon flavor. Fold the coated apples gently into the batter.

Step 3: Prepare the Cinnamon Crunch Topping

In a small bowl, combine the extra dark brown sugar, flour, cinnamon, and melted butter until it forms a crumbly topping. This crunch elevates the doughnuts with a lightly crispy, sugary layer that you’ll absolutely love.

Step 4: Bake the Doughnuts

Grease your doughnut pan or muffin pan thoroughly with melted butter — I prefer a 6-cup doughnut pan for shape, but muffins work just fine too. Divide the batter evenly into each cavity, filling them about halfway. Then sprinkle the cinnamon crunch topping generously across the batter in each well.

Bake in a preheated 350°F oven for 13 to 14 minutes or until the doughnuts are just set — a toothpick inserted should come out clean. Once baked, let them cool for around 5 minutes before running a knife around the edges to loosen and inverting onto a rack.

Step 5: Coat with Cinnamon Sugar and Enjoy

While still warm, toss the doughnuts in a big bowl of cinnamon sugar, coating each one fully—this is my favorite part because that warm sugar feels so indulgent but balanced. These doughnuts are best served slightly warm, so don’t wait too long before digging in!

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Pro Tips for Making Baked Cinnamon Crunch Apple Cider Doughnuts Recipe

Perfect Batter Mix: Be gentle with mixing once the flour is added — overmixing will make your doughnuts dense instead of tender.
Apple Reduction Timing: Reduce your apple cider early on so it cools and thickens while you prep the batter.
Prevent Soggy Bottoms: Be sure to grease your pan very well and let doughnuts cool slightly before removing to keep their shape intact.
Use Fresh Spices: I learned that fresh cinnamon and nutmeg make a huge flavor difference — old spices just don’t have the same warm aroma.

How to Serve Baked Cinnamon Crunch Apple Cider Doughnuts Recipe

The image shows several crescent-shaped cookies covered in a coarse layer of cinnamon sugar. The cookies are golden brown with a slightly rough texture beneath the sugar coating. Some cookies are stacked in a loose pile, while others are individually wrapped in translucent white paper. The cookies have a crumbly look, with one cookie broken open to reveal a soft yellow interior. In the background, there is a bright red apple and a clear glass jar filled with more cookies and cinnamon sticks on top. The setting uses a white marbled surface underneath all the items. photo taken with an iphone --ar 2:3 --v 7 - Baked Cinnamon Crunch Apple Cider Doughnuts, baked apple cider doughnuts, cinnamon sugar doughnuts, fall baked doughnuts, easy oven baked doughnuts

Garnishes

I usually keep it simple and just dust the doughnuts with cinnamon sugar for that perfect crunch and spice. But on special mornings, a dollop of whipped cream or a drizzle of maple glaze turns them into a showstopper. If I’m feeling fancy, I sprinkle chopped toasted pecans on top for extra texture.

Side Dishes

These doughnuts pair wonderfully with a cup of hot apple cider or coffee for a comforting autumn breakfast. I also love serving them alongside creamy yogurt with fresh fruit or even a warm bowl of spiced pumpkin soup for a festive brunch gathering.

Creative Ways to Present

For fall parties, I’ve arranged these doughnuts stacked on a rustic wooden platter garnished with cinnamon sticks and fresh apple slices. Tying little cinnamon-sugar dusted doughnuts to kraft paper bags with twine makes for adorable edible favors. You could even serve them warm out of mini bundt pans for a fancy twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover doughnuts in an airtight container at room temperature for up to 2 days. They stay soft and moist thanks to the apple butter in the batter. If you want to keep the crunch topper nice, I sometimes store the doughnuts and cinnamon sugar coating separately and toss them just before serving.

Freezing

These doughnuts freeze beautifully! I wrap each one in plastic wrap, then place them in a zip-top freezer bag. They keep well up to 3 months. When I’m ready to eat, I thaw them overnight in the fridge, then warm gently in the oven for a few minutes.

Reheating

To reheat, I pop doughnuts in a 325°F oven for about 5 minutes just until warm and soft. Avoid microwaving if you want to preserve that cinnamon crunch topping, as it can get soggy. A quick bake restores that fresh-out-of-the-oven feeling every time.

FAQs

Can I make these doughnuts without apple butter?

Yes! Apple butter adds moisture and a mild apple sweetness, but if you don’t have any on hand, you can substitute with an equal amount of unsweetened applesauce or even mashed ripe banana for a different twist. Just keep in mind it may slightly alter the flavor and texture.
What type of apples work best in this recipe?

Honeycrisp apples are my favorite for this recipe because they hold their shape and bring a nice balance of sweet and tart. Fuji, Gala, or Pink Lady apples are great alternatives, but try to avoid super soft varieties like McIntosh as they can become mushy when baked.
Can I make these doughnuts ahead of time?

Definitely! You can bake them a day ahead, store in an airtight container at room temperature, and then reheat gently before serving. They taste best slightly warm, fresh out of the oven, but the flavors actually develop nicely overnight.
Are these doughnuts vegan or gluten-free?

This recipe is not vegan or gluten-free as written because it calls for eggs, butter, and all-purpose flour. However, with substitutions like flax eggs, plant-based butter, and gluten-free flour blends, you can adapt it. Just be aware that texture and rise might vary, so some experimentation may be needed.

Final Thoughts

I hope you’ll enjoy making this Baked Cinnamon Crunch Apple Cider Doughnuts Recipe as much as I do. It’s one of those recipes that never fails to bring comfort and a little bit of magic to any autumn morning or cozy gathering. Whether you’re baking for family or treating yourself, these doughnuts feel like a warm hug in dessert form. So grab your favorite mug and get ready to enjoy a taste of fall — you won’t regret it!