Baked Apple Cider Doughnuts with Cinnamon Maple Glaze: The Coziest Fall Treat You’ll Ever Bake

Fall isn’t complete without the warm aroma of cinnamon and apples filling your kitchen. If you’re craving a comforting, easy-to-make dessert that captures the essence of the season, baked apple cider doughnuts with cinnamon maple glaze are the answer. These cake-style doughnuts skip the fryer for a moist, oven-baked texture, while a cozy spiced glaze makes each bite pure magic. In this article, you’ll learn how to make these doughnuts from scratch, discover pro baking tips, and get answers to your most common questions.

Looking for inspiration? Try our apple pie baked beans recipe for another comforting fall twist!

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Why Baked Apple Cider Doughnuts Are the Ultimate Fall Comfort

What Makes These Doughnuts So Special?

There’s something undeniably nostalgic about biting into a soft, spiced doughnut on a crisp autumn day. These baked apple cider doughnuts capture that moment in every bite. What sets them apart is their perfect balance of spice, sweetness, and texture. Reduced apple cider infuses the batter with deep apple flavor, while brown sugar adds a warm molasses note. Unlike fried versions, these baked treats come out light and cakey with none of the grease.

And let’s not overlook the glaze. The cinnamon maple glaze adds a rich, sticky layer that turns these doughnuts into a next-level indulgence. It’s the kind of treat that feels like a hug in food form.

How Apple Cider Adds Deep Flavor

Apple cider isn’t just a seasonal drink—it’s a powerful ingredient when used right. In this recipe, the cider is boiled down into a thick syrup, which intensifies its flavor and sweetness. Reducing cider transforms it from a watery base to a bold, caramelized nectar that becomes the secret weapon behind each bite of doughnut.

Want to take it even further? Use fresh-pressed apple cider from a local orchard. It’s richer and more complex than commercial varieties.

Check out our comforting crockpot cinnamon applesauce recipe for another cozy way to use apples this season.

The Magic Behind Cinnamon Maple Glaze

This glaze isn’t just an afterthought—it’s a key player in the flavor experience. Made with maple syrup, apple cider, cinnamon, butter, and powdered sugar, the glaze offers the perfect blend of sharp tang, cozy spice, and sticky-sweet richness.

What makes it unique? The maple syrup provides depth and natural sweetness, while the touch of cinnamon complements the doughnut’s internal spice. Apple cider adds a slight tang that cuts through the richness, giving your palate a perfect finish.

If you love sweet sauces, don’t miss our luscious salted caramel hot cocoa drink for a sippable dessert twist.

Step-by-Step Guide to Making Baked Apple Cider Doughnuts

Essential Ingredients You’ll Need

These doughnuts come together with pantry staples and seasonal flavors. Here’s what you’ll need:

• Apple Cider (2 cups reduced to ½ cup) – the key to the bold apple flavor.
• All-Purpose Flour – provides the structure for the batter.
• Baking Powder – ensures the doughnuts rise properly.
• Kosher Salt – balances the sweetness.
• Apple Pie Spice – a fragrant mix of cinnamon, nutmeg, cardamom, and allspice.
• Brown Sugar – adds warmth and a touch of molasses.
• Buttermilk – keeps the doughnuts soft and tender.
• Egg (1 large) – helps bind and add richness.
• Melted Butter (unsalted) – gives the batter moisture and depth.

These ingredients aren’t just for flavor—they create the perfect texture: moist and cakey with a slightly crisp exterior.

Looking for more autumn baking ideas? Check out our caramel apple fritter bread recipe, another cozy favorite.

How to Reduce Apple Cider for Maximum Flavor

Start by pouring 2 cups of apple cider into a saucepan. Bring it to a boil over medium-high heat and let it simmer until it reduces to ½ cup. This process takes around 10–15 minutes. Watch for the bubbles to get larger and syrupy. The reduced cider should coat the back of a spoon slightly.

Let the cider cool completely before adding it to the batter. For best results, reduce the cider the night before.

Preparing the Batter from Scratch

Lightly butter your doughnut pan (even if it’s nonstick). This ensures the doughnuts release easily.

In a medium bowl, whisk:

• 1 egg
• ⅓ cup brown sugar
• ¼ cup buttermilk
• ¼ cup of the reduced cider

Slowly add 4 tablespoons of melted butter while whisking.

In a separate bowl, combine:

• 1 cup flour
• 1 tsp baking powder
• ½ tsp salt
• 1½ tsp apple pie spice

Add the dry ingredients to the wet and fold gently with a spatula. Don’t overmix. A few lumps are okay—that’s what keeps the texture light and tender.

Pro Tips for Using a Doughnut Pan

For neat and even doughnuts, transfer the batter into a large piping bag or a Ziploc bag, snip the end, and pipe the batter into the pan wells until they’re about ¾ full.

Bake at 400°F for 10–12 minutes. Rotate the pan halfway through. The doughnuts are done when they spring back lightly to the touch.

Remove them from the pan immediately and let them cool on a wire rack. If you want to toss them in cinnamon sugar, do it while they’re still warm.

Don’t miss our cozy apple bread pudding recipe—it’s perfect for using leftover apples or cider!

Baking and Cooling the Doughnuts

Bake at 400°F for 10–12 minutes. Keep an eye on them—you want golden edges, not browned bottoms. When the tops spring back when lightly pressed, they’re done.

Let them cool in the pan for 1–2 minutes before gently removing. Use a thin spatula if needed. Transfer to a rack and cool fully before glazing.

If you’d rather skip the glaze, consider rolling them in a mix of granulated sugar, brown sugar, cinnamon, and apple pie spice for a sweet crunch.

Discover great ideas like our cinnamon sugar pumpkin muffins for more warm spice-filled bakes!

How to Make the Cinnamon Maple Glaze (and Apply It Like a Pro)

Ingredients for a Smooth, Flavorful Glaze

This glaze balances sweet, tangy, and buttery notes with a rich maple undertone. Here’s what you’ll need:

• 1 cup powdered sugar (sifted)
• 6 tbsp pure maple syrup
• 2–3 tbsp apple cider
• 1 tbsp unsalted butter (room temp)
• 1/8 tsp kosher salt
• 1/4 tsp ground cinnamon (optional for extra spice)

This combo creates a glaze that’s creamy, pourable, and bold enough to complement the doughnuts without overpowering them.

Mixing Techniques for a Lump-Free Finish

First, sift the powdered sugar into a bowl to avoid clumps. Add the butter and use a spatula to press and smear it into the sugar. Slowly add the maple syrup and cider, stirring until smooth. Adjust thickness with more syrup for richness or cider for a thinner texture.

The glaze should drip slowly off a spoon—not runny but not too thick.

Check out our pumpkin pie cupcakes dessert for another glaze-topped fall bake!

Dipping, Drizzling, or Pouring: Which Is Best?

Once the doughnuts are cooled, decide how you want to finish them:

• Dip for full coverage and bakery-style look
• Drizzle for a light touch of sweetness
• Spoon the glaze for a thick, rustic topping

If you want your glaze to harden slightly for easy storage or gifting, let the doughnuts sit uncovered for 15–20 minutes after glazing.

Frequently Asked Questions

Conclusion: Your New Favorite Fall Bake Starts Here

Whether you’re new to baking or a seasoned home chef, these baked apple cider doughnuts with cinnamon maple glaze are a guaranteed hit. They’re rich in fall flavor, easy to make, and impossible to resist.

From the reduced apple cider in the batter to the warm spiced glaze on top, every bite delivers comfort and joy. Plus, they’re baked—not fried—so you can indulge without the mess.

Discover great ideas like our caramel apple pie bombs recipe to keep the fall dessert vibes going!

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