Apple Cinnamon Baked Donuts

Name: Apple Cinnamon Baked Donuts
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12
Cuisine: American
Ingredients: 2 cups All-purpose flour; 2 tsp Baking powder; 1 1/2 tsp Ground cinnamon; 1/2 tsp Fine salt; 1/4 tsp Ground nutmeg; 1/2 cup Light brown sugar; 2 Large eggs; 3/4 cup Unsweetened applesauce; 1/4 cup Whole milk; 1/4 cup Melted unsalted butter; 1 tsp Vanilla extract; 1 cup Peeled tart apple, finely grated and lightly squeezed; 1/2 cup Granulated sugar for coating; 1 1/2 tsp Ground cinnamon for coating; 3 tbsp Melted unsalted butter for brushing

Finished apple cinnamon baked donuts coated with cinnamon sugar on a plate

Lalita Suksawat

Published: July 2, 2026

Categories: U.S., Fruits, Breakfasts & Brunches, Fruit Desserts

Tags: Dessert, Breakfast, apple, Kid-Friendly, Cinnamon, Oven-Baked, Fall Baking, Baked Donuts

Apple Cinnamon Donuts

Soft baked apple cinnamon donuts coated in cinnamon sugar, made with applesauce, grated apple, warm spice, and a tender cake-style crumb.

Prep Time:15 minCook Time:12 minTotal Time:27 minServings:12Difficulty:Easy

These apple cinnamon baked donuts have the cozy flavor of an apple orchard treat without deep frying. Applesauce keeps the crumb soft, a little grated apple adds fresh fruit flavor, and cinnamon runs through both the batter and the sugar coating.

The batter is mixed by hand and piped into a donut pan, so the shape stays neat and the texture bakes up light instead of heavy. A brief bake is enough for the donuts to spring back gently when touched, which helps them stay tender after cooling.

A warm brush of melted butter gives the cinnamon sugar something to cling to and adds the familiar finish of a classic cider donut. Serve them the day they are made, when the coating is crisp and the apple spice aroma is at its best.

They are a practical breakfast treat, lunchbox sweet, or fall dessert with coffee or tea. If the grated apple is very juicy, squeeze it lightly before adding it so the batter stays thick enough to pipe cleanly.

Nutrition (per serving)

Calories:185 kcal

Protein:3 g

Carbs:31 g

Fat:6 g

Directions

1

Heat the oven to 375°F and grease two 6-cavity donut pans well, making sure the center posts are coated.
2

Whisk the flour, baking powder, cinnamon, salt, and nutmeg in a large bowl until evenly combined.
3

In a separate bowl, whisk the brown sugar, eggs, applesauce, milk, melted butter, and vanilla until smooth.
4

Fold the wet mixture into the dry ingredients just until no dry flour remains, then fold in the grated apple.
5

Spoon the thick batter into a piping bag or zip-top bag, snip the corner, and pipe it into the donut pans, filling each cavity about three-quarters full.
6

Bake for 10 to 12 minutes, until the donuts are puffed and spring back lightly when touched.
7

Cool the donuts in the pans for 5 minutes, then turn them onto a rack while they are still warm.
8

Stir the granulated sugar and cinnamon in a shallow bowl, brush each warm donut with melted butter, and dip both sides in the cinnamon sugar.

Ingredients

All-purpose flour:2 cups
Baking powder:2 tsp
Ground cinnamon:1 1/2 tsp
Fine salt:1/2 tsp
Ground nutmeg:1/4 tsp
Light brown sugar:1/2 cup
Large eggs:2
Unsweetened applesauce:3/4 cup
Whole milk:1/4 cup
Melted unsalted butter:1/4 cup
Vanilla extract:1 tsp
Peeled tart apple, finely grated and lightly squeezed:1 cup
Granulated sugar for coating:1/2 cup
Ground cinnamon for coating:1 1/2 tsp
Melted unsalted butter for brushing:3 tbsp

Tips & Notes

Use a firm tart apple such as Granny Smith or Pink Lady so the fruit flavor stays bright after baking.
Do not overmix after adding the flour; a few small lumps are better than a tough donut.
For the neatest coating, dip the donuts while they are warm but not hot enough to melt the sugar.
Store leftovers loosely covered at room temperature for one day, then refresh briefly in a low oven.