The perfect morning treat is finally here. Fall favorites like these brown butter apple cider donuts with cinnamon sugar are dense, cakey - bakery style apple cider donuts that taste like they're straight from the apple orchard. Rich, buttery, golden brown, flavorful donuts are an explosion of fresh apple cider flavor - what could make your day better?

After apple picking, apple cider, and baking up the perfect fall treat is a must. These baked apple cider donuts are no exception, coated with browned butter and dipped in cinnamon sugar.

Why you'll love this recipe:

These cake donuts are firm enough to hold their shape but still soft and fluffy as you bite into them. They're moist and dense without being too wet or greasy, with a light but flavorful cinnamon sugar to top it off! And the smell of browned butter, apples, cinnamon and spice? That's my definition of aromatherapy. This time of year, the season feels "official" when we enjoy one of our favorite donuts fresh from the oven while we cozy up with hocus pocus and a hot cup of tea.

Tips to make the best apple cider donuts ever

Making the perfect apple cider donuts is not a difficult task, but still there are some tricks that can help!

Reduce your apple cider: For starters you need to use concentrated or boiled down apple cider syrup in order for your baked good have enough flavor without being wet and soggy. Reducing the apple cider down allows extra moisture to evaporate off during cooking process.

Brown your butter: These donuts are extra special because of a secret ingredient: brown butter glaze! This extra step only takes an extra minute, and the flavor is amazing and makes all the difference in these easy to make donuts.

Don't overmix your dough: For tender, fluffy donuts - you don't want too much gluten development, so don't overmix your dough.

Use a pastry bag to pipe the donuts: If you have one, spoon your batter into a pastry bag, piping bag or ziplock bag into the donut pan.

Ingredients in brown butter apple cider donuts with cinnamon sugar:

apple cider - reduced for the most concentrated flavor. I use my slow cooker apple cider recipe.
all-purpose flour
baking soda
baking powder
ground cinnamon or apple pie spice
salt
unsalted butter, browned
1 large egg
packed light brown sugar
granulated sugar
buttermilk, at room temperature - whole milk can be substituted if needed, buttermilk gives these donuts extra acid and flavor and a classic tang I love in my baked goods.
pure vanilla extract

Cinnamon sugar topping

granulated sugar
ground cinnamon
unsalted butter, browned

What is apple cider syrup:

If you've made any apple cider goodies so far this year, you've likely seen instructions for apple cider syrup. It's the same concentrate used in my apple cider pancakes.

Apple cider that has been reduced down on the stove is thick and potent, adding big flavor without excess liquid. This steps takes an additional 20 minutes, but is absolutely necessary for impactful apple flavor.

How to brown your butter:

Cut unsalted butter into small, evenly-sized pieces and place it in a pot or pan. Cutting the butter into pieces helps it melt and cook evenly. Always use a light-colored pot or pan so you can see how dark the butter gets as it cooks.

Turn on the heat to medium and let the butter melt on medium heat. High heat will brown the butter very quickly, it's safer to use moderate heat to slow things down just a bit so you can keep a careful eye on the process.

Stir or swirl the pan constantly, until the butter becomes a light tan color as the milk solids toast in the hot fat. At this point, you can take the pan off the burner because the butter will continue cooking even after you remove it from the heat. Notice the dramatic change in color: It should be nut-brown and have a toasty aroma. Pour the brown butter into a separate bowl to keep it from cooking further. If the butter gets overcooked, the milk solids will scorch and turn black, and the butter will have a very bitter taste.

Step by step let's bake it!

First things first. Reduce the apple cider.To reduce your apple cider:
- Pour 1½ cups apple cider into a small saucepan.
- Place on low heat and set a timer for 10 minutes, stirring occasionally.
- Begin checking at 10 minutes, and stir regularly for the next 10 minutes. At this point, apple cider should have reduced to ½ cup. If not, continue to reduce on low heat and stir consistently.
- Remove from heat and allow to cool and thicken for at least 20 minutes before using in the batter.
Brown your butter and let it cool
Combine your butter, egg and buttermilk
Combine the dry ingredients together.
- all-purpose flour
- baking soda
- baking powder
- ground cinnamon
- salt
- packed light brown sugar
- granulated sugar
Combine the wet ingredients, except the reduced apple cider together.
- unsalted butter, melted, browned
- 1 large egg
- buttermilk, at room temperature
- pure vanilla extract
Combine the dry and wet ingredients together. At this point, you can add the apple cider. Whisk everything together until smooth and combined. You’ll notice the batter will be slightly thick. We want thick batter for cakey and dense donuts.
Fill the donut pan. Fill each donut cup about halfway.
Bake. 12 minute bake time To test doneness, poke your finger into the top of the donut. If the donut bounces back, they’re done. If not, pop them back in the oven and check on them like you would a newborn baby. Obsessively. 😉 Once they are out of the oven, let them cool for a few minutes, then invert the pan to release the donuts. If you don't let cake donuts cool long enough, they will break and fall apart, so remove them slowly and carefully.
Melt butter and make your cinnamon sugar coating while you bake.
To make the sugar coating, combine the granulated sugar and cinnamon together in a medium bowl. Brush your warm melted butter on both sides of the donut. Once cool enough to handle, dunk both sides of each donut in the cinnamon sugar topping.