The crunchy cinnamon sugar on top makes these baked Glazed Cinnamon Apple Donuts a sweet treat for breakfast. Two times the apple goodness keeps this apple donut recipe soft for days.
Now that we are in the middle of September, I am in full blown fall mode. The problem is that fall doesn’t come to Florida until at least November. So, what is a girl to do?
So far, I have pull out all the fall decor, kept the air conditioner running at a cool 72 degrees, and started baking with apples.
And as I write this, I have a pot of homemade apple butter bubbling on our stove top, and the kitchen smells absolutely amazing.
I bought another bag of apples the other day because I was craving a slice of this Caramel Apple Bundt Cake. Since there were still a few extra apples in our fridge I was going to make another batch of these Apple Fritter Waffle Donuts too.
But at the last second I changed my mind and made these easy baked apple donuts instead. These fall donuts have plenty of shredded apples, apple cider, and Greek yogurt in them. That totally makes them healthy, right?
Ok, so maybe I just like to pretend that adding fruit to things turns them into a healthy breakfast treat. My hubby just rolls his eyes at me whenever I suggest that.
How to make Glazed Cinnamon Apple Donuts:
Cream: Mix together the softened butter and sugar, then add the other wet ingredients.
Stir: Add all the dry ingredients in a bowl and stir together.
Add: Alternately add the flour mixture and apple cider to the butter ingredients.
Shred: Use a food processor to shred apples quickly. Stir them into the batter gently.
Fill: Spoon the donut batter into a large ziplock bag and cut one corner off. Fill a greased donut pan half full and bake.
Glaze: Dip the tops of the apple baked donuts into the apple cider glaze and sprinkle with cinnamon sugar and serve immediately.
Store: Once the glaze has set up, place the donuts in a very loosely sealed container. These donuts really are best the day they are made. The glaze will start to soak into the donuts the longer they sit in a covered container.
PRO TIP: If you are making these donuts ahead of time, add the glaze the day you will be serving them.
More apple breakfast recipes:
- Apple Bread Pudding
- Caramel Apple Scones
- Apple Pecan Streusel Muffins
- Maple Bacon Apple Cinnamon Roll Bake
- Apple Waffles
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For the Donuts
- ½ cup unsalted butter, softened
- 2/3 cup brown sugar
- 2/3 cup Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ½ cups all purpose flour
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1/3 cup apple cider
- 1 cup shredded apples
For the Glaze
- 1 cup powdered sugar
- 4 teaspoons apple cider
- cinnamon sugar
- Preheat the oven to 375 degrees. Spray a large donut pan with non-stick baking spray.
- Beat the butter and sugar until creamy. Add the yogurt, egg, and vanilla and beat again.
- Sift together the baking powder, baking soda, flour, cinnamon, and nutmeg. Add this alternately with the apple cider to the butter mixture.
- Stir in the shredded apples by hand.
- Spoon the batter into a greased donut pan, filling the cavities only ½ full. Bake for 10-12 minutes.
- Let cool in the donut pan for 2-3 minutes before removing to a wire rack. Cool completely.
- Whisk together the powdered sugar and apple cider. Dip the tops of the cooled donuts in the glaze.
- Sprinkle with cinnamon sugar. Let set. Store in a loosely sealed container for 1-2 days.
*The glaze will start to soak into the donuts the longer they are stored. You can also double the glaze ingredients and dunk them a second time for better glaze coverage. If you do this, add the cinnamon sugar after the second round.
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Amount Per Serving: Calories: 238Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 218mgCarbohydrates: 43gFiber: 2gSugar: 25gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Glazed Cinnamon Apple Donuts was first published on October 30, 2014. The photos and post have been updated and republished September 14, 2020.