These 3-ingredient apple cider donuts are the kind of quick autumn bake that earns a permanent spot in the family recipe file. They capture that classic cider mill flavor with very little effort, making them ideal for busy weekends, school events, or a neighborhood gathering when you want something warm, nostalgic, and crowd-pleasing without pulling out a long ingredient list.
Serve these donuts warm with hot coffee, chai, or mugs of fresh apple cider for the full fall experience. They also pair nicely with a bowl of fruit, a simple brunch spread, or a scoop of vanilla ice cream if you want to turn them into an easy dessert.
3-Ingredient Apple Cider Donuts
Servings: 8 donuts
Ingredients
1 can refrigerated biscuit dough (8 biscuits)
1 cup apple cider
1/2 cup cinnamon sugar
Directions
1. Preheat the oven to 350°F and lightly grease a donut pan. Pour the apple cider into a small saucepan and simmer it over medium heat until reduced to about 1/4 cup, then let it cool slightly.
2. Separate the biscuit dough and use a small round cutter or the wide end of a piping tip to cut a hole in the center of each biscuit, forming donut rings.
3. Dip each dough ring briefly into the reduced apple cider, letting the excess drip off, then place the rings into the prepared donut pan.
4. Bake for 12 to 15 minutes, or until the donuts are puffed and golden brown.
5. While the donuts are still warm, roll them generously in the cinnamon sugar until fully coated. Serve warm.
Variations & Tips
Use crescent dough: If biscuit dough is not available, crescent roll dough can work in a pinch, though the texture will be lighter and less cake-like. Pinch the seams together well before cutting out the donut shapes.
Boost the apple flavor: Reducing the cider is the key step here, since it concentrates the flavor without adding more ingredients. If you have a few extra minutes, let it reduce slowly rather than rushing it over high heat.
Make donut holes: Bake the cut-out centers right alongside the rings for easy donut holes. They cook a little faster, so start checking them a couple of minutes early.
Best served warm: These are at their softest and most fragrant shortly after baking. If making them ahead, warm them for a few seconds before serving and give them a fresh toss in a little extra cinnamon sugar.