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Glazed Apple Cider Donuts

These tender, flavorful Glazed Apple Cider Donuts are spiked with an apple cider reduction and finished off with a cinnamon spiced glaze. The perfect Fall breakfast!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 277kcal


For the Donuts:

  • 1 ½ cups apple cider
  • 1 cinnamon stick
  • 2 cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1 teaspoon apple pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 large egg at room-temperature
  • ½ cup whole milk
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

For the Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons reserved apple cider reduction
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon apple pie spice


  • In a small saucepan, add the apple cider and a cinnamon stick.
  • Simmer over medium heat until the liquid is reduced to about ½ cup. This usually takes about 20-25 minutes. You can check how much liquid is left by transferring it into a heat-proof measuring cup. At the 15-minute mark, I begin to check how much is left every 5 minutes or so.
  • Reserve 2 tablespoons of cider reduction for the glaze.
  • Preheat oven to 350° F and spray your donut pan with non-stick cooking spray.
  • In a large bowl, whisk together the sifted flour, baking powder, apple pie spice, cinnamon, and salt, set aside.
  • In a medium bowl, add together granulated sugar, brown sugar, egg, milk, melted butter, vanilla and apple cider.
  • Whisk until everything is combined.
  • Slowly stir wet mixture into dry ingredients until smooth and completely incorporated.
  • Fill a piping bag with the donut batter. Snip the tip about 1½-inches from the bottom and fill each cavity in the greased donut pan about two-thirds full. If you don’t have piping bags, a resealable food-storage bag will work, also. You will have enough batter to fill a 6-cavity donut pan twice.
  • Bake for 10-12 minutes until the donuts are slightly browned and a toothpick inserted into the thickest part comes out clean.
  • Allow donuts to cool until cool enough to handle, then transfer to a wire cooling rack with foil or parchment paper underneath (you’ll need to catch the glaze drippings later). Repeat with remaining batter.
  • Meanwhile to make the glaze, in shallow dish add together powdered sugar, milk, reserved apple cider reduction, cinnamon, and apple pie spice.
  • Whisk until everything is combined and smooth.
  • Dip the donuts face-down into the glaze, covering the top half of the donut.
  • Place glazed doughnuts back onto the cooling rack, glazed side up, so the glaze can drip down the sides and through the rack. If you prefer a hardened glaze, allow it to sit and harden for about 30 minutes.


  1. If you can't find apple cider you can use apple juice in a pinch, but it wont have that potent apple flavor.
  2. Don't skip reducing your apple cider, this really gives the apple flavor throughout these.
  3. You can make your own Apple Pie Spice if you can't find any in stores.
  4. This recipe can be doubled or halved depending on the amount of people you are serving.
  5. You do not have to glaze these, see my option for cinnamon sugar above.
  6. These can be frozen, again see tips above.


Calories: 277kcal | Carbohydrates: 58g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 110mg | Potassium: 128mg | Fiber: 1g | Sugar: 41g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg