If you’re craving a cozy, autumn-inspired treat that’s easy to make but feels totally special, you’re going to adore this Baked Cinnamon Crunch Apple Cider Doughnuts Recipe. I absolutely love how these doughnuts combine the tangy sweetness of apple cider with a warm cinnamon crunch topping that’s just irresistible. Trust me, once you try this recipe, it’ll become your go-to for crisp fall mornings and coffee breaks!

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Why You’ll Love This Recipe

Healthier Twist: Baking instead of frying means you get all the joy of a doughnut with less guilt.
Deep Apple Flavors: Reducing the apple cider intensifies its natural sweetness and gives the batter a rich, fruity base.
Crunchy Cinnamon Topping: The cinnamon sugar crunch adds texture and that classic spice flavor everyone loves.
Family Favorite: My kids and guests always ask for seconds – it’s that good!

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, apple cider doughnuts, cinnamon crunch doughnuts, baked fall doughnuts, autumn apple desserts

Ingredients You’ll Need

These ingredients come together to balance warm spices, sweet apples, and a tender crumb. I love using Honeycrisp apples because they hold up nicely while baking and add a perfect crisp bite.

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, apple cider doughnuts, cinnamon crunch doughnuts, baked fall doughnuts, autumn apple desserts

Apple cider: Pick fresh, unsweetened cider for that genuine apple flavor; it’s the heart of the doughnuts.
Salted butter: Melted and mixed into the batter and topping for richness and moisture.
Vanilla extract: Adds subtle warmth and depth without overpowering the apple and spices.
Eggs: Make sure they’re at room temperature to help the batter mix evenly.
Apple butter: This might surprise you, but it amps up the apple taste and keeps the doughnuts super moist.
Dark brown sugar: Its molasses notes play beautifully with the cinnamon and apple flavors.
All-purpose flour: The base for the batter; spoon it into your measuring cup to avoid packing for accuracy.
Baking powder and baking soda: Both work together to keep your doughnuts light and fluffy.
Ground cinnamon, nutmeg, and ginger: Classic warm spices that make these doughnuts feel like fall in every bite.
Salt: Balances sweetness and enhances the flavors.
Honeycrisp apple: Finely chopped, tossed in cinnamon sugar to add a little surprise crunch inside.
Cinnamon sugar: You’ll coat the doughnuts in this magical mixture for that signature crunch.
Additional dark brown sugar, flour, cinnamon, and butter: For that irresistible crunchy topping.

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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

I like to mix things up depending on the season or who I’m baking for — feel free to make this recipe your own!

Gluten-Free Version: I swapped all-purpose flour with a good gluten-free blend once and the doughnuts still came out perfectly tender. Just ensure your blend includes xanthan gum for structure.
Spiced Up: Adding a pinch of cloves or allspice gives a lovely aromatic twist if you want something a bit more complex.
Apple Swap: If Honeycrisp aren’t available, Fuji or Gala apples work well too—they bring sweetness and texture in slightly different ways.
Vegan Adjustment: I tried substituting eggs with flax eggs and used dairy-free butter; the doughnuts were still tasty, though slightly denser.

How to Make Baked Cinnamon Crunch Apple Cider Doughnuts Recipe

Step 1: Reduce the apple cider for deep flavor

Start by bringing your apple cider to a boil on high heat, then reduce to simmer for about 10-15 minutes until it’s reduced to half a cup. This step is a game-changer because it concentrates the sweet apple notes, giving the doughnuts that signature cider kick without watering down the batter. Add the melted butter right after removing it from heat to infuse richness, then let the mixture cool before adding to your batter.

Step 2: Mix the batter gently but thoroughly

In a large bowl, whisk together the reduced cider, eggs, apple butter, vanilla, and brown sugar. Then sift in your dry ingredients including flour, baking powder, soda, and spices. Stir until just combined—overmixing can make doughnuts tough, so stop as soon as you don’t see flour streaks. Toss the chopped apples in cinnamon sugar and fold them gently into the batter. You’ll find that the cinnamon sugar coats the apples nicely, adding little sweetness pockets inside every bite.

Step 3: Prepare the crunchy cinnamon topping

Mix dark brown sugar, flour, cinnamon, and melted butter in a small bowl until crumbly. This topping adds that signature crunch and a bit of extra spice, making these baked doughnuts feel decadent. I like to layer this generously — it creates a delightful contrast with the tender, moist inside.

Step 4: Bake to golden perfection

Preheat your oven to 350°F and grease your doughnut pan well (I’ve also used a muffin pan in a pinch). Fill each cup halfway with batter, then sprinkle the cinnamon crunch topping over the batter. Bake for 13-14 minutes until the edges are set and a toothpick inserted comes out clean or with just a few moist crumbs. Let your doughnuts cool for 5 minutes before carefully running a knife around the edges and turning them out onto a rack.

Step 5: Coat with cinnamon sugar while warm

Once your doughnuts are slightly warm but cool enough to handle, toss them in the cinnamon sugar mixture. This outside layer gives a perfect sweet crunch that tastes just like a classic cider doughnut from a fair or bakery, but better because you made them yourself! They’re absolutely best enjoyed fresh and warm with a cup of coffee or cider.

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Pro Tips for Making Baked Cinnamon Crunch Apple Cider Doughnuts Recipe

Measure Ingredients Accurately: Using spoon-and-level method for flour avoids adding too much, keeping your doughnuts light.
Don’t Skip the Cider Reduction: I once tried skipping this step, and the doughnuts tasted flat—this makes all the difference!
Gentle Folding: When adding the apples, folding gently prevents breaking them down and keeps nice chunks for texture.
Use a Non-Stick Pan: I’ve learned to grease the pan generously and sometimes use a non-stick spray to avoid sticking and breaking doughnuts.

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, apple cider doughnuts, cinnamon crunch doughnuts, baked fall doughnuts, autumn apple desserts

Garnishes

I usually just stick with the classic cinnamon sugar coating because it’s perfect as is, but for a little twist, a light dusting of powdered sugar or a drizzle of warm caramel sauce can be amazing. One time I threw on some chopped toasted pecans for an extra crunch, which made my family go wild!

Side Dishes

These doughnuts pair wonderfully with a hot cup of spiced coffee, chai tea, or plain black tea. For a heartier brunch, I love serving them alongside scrambled eggs and crispy bacon—the sweet and savory combo is a total winner.

Creative Ways to Present

For seasonal gatherings, I’ve arranged the doughnuts on a wooden board surrounded by fresh apple slices, cinnamon sticks, and mini pumpkins to create a festive vibe. You can also thread them onto skewers and serve as a playful party snack — kids always get a kick out of that!

Make Ahead and Storage

Storing Leftovers

I keep leftover doughnuts in an airtight container at room temperature and they usually stay fresh for up to two days. If your kitchen’s warm, you might notice the crunch softens a bit—no worries, they still taste delicious.

Freezing

I’ve frozen these doughnuts individually wrapped in plastic wrap and placed in a freezer bag. They freeze really well and thaw quickly, making for an easy make-ahead treat. Just be sure to freeze them once fully cooled to maintain texture.

Reheating

To enjoy leftovers like fresh baked, I pop them in the microwave for about 15 seconds or heat briefly in a toaster oven — this revives the warm softness and brings back some of the crunch if you’ve kept the cinnamon sugar coating intact.

FAQs

Can I use regular sugar instead of dark brown sugar?

Yes, you can substitute with regular granulated sugar, but dark brown sugar brings a deeper, caramel-like flavor that enhances the cinnamon and apple notes. If you only have white sugar, consider adding a bit of molasses or maple syrup to mimic that richness.
What if I don’t have a doughnut pan?

No worries! You can bake these doughnuts in a 12-cup muffin pan instead. Just fill the cups halfway, add the cinnamon crunch topping, and bake as directed. The shape won’t be traditional doughnut rings but the flavor and texture remain amazing.
How do I prevent the doughnuts from sticking to the pan?

I recommend greasing the pan generously with melted butter or using a quality non-stick spray. Letting the doughnuts cool for about 5 minutes before unmolding also helps them release cleanly without tearing or sticking.
Can I double this recipe?

Absolutely! The ingredients scale up nicely. Just make sure to have two doughnut pans or bake in batches. Watch your baking time closely, as oven times may vary when baking more doughnuts at once.

Final Thoughts

I hope you give this Baked Cinnamon Crunch Apple Cider Doughnuts Recipe a try — it’s truly become a comfort food in my kitchen, reminding me of crisp fall mornings and happy gatherings. The balance of tender apple-filled dough and crunchy cinnamon topping hits that nostalgic spot every time. Once you make them, you’ll understand why my family goes crazy for these doughnuts, and I’m betting they’ll become a favorite in yours too!