1. Add apple cider to small saucepan and bring to boil over medium high heat and cook until reduced to ¼ cup, about 10-15 minutes. Cool completely. (This step can be done hours or the day before.)
2. Preheat oven to 350° F and spray donut pans with non-stick cooking spray.
3. In a large bowl, beat sugar and butter until combined. Add the eggs and mix until well combined.
4. Add buttermilk and reduced apple cider and mix until well combined.
5. In a medium bowl, whisk together flour, baking powder, baking soda and spices.
6. Add dry ingredients to wet ingredients and stir just until combined.
7. Fill donut pan about ½ full.
8. Bake for 10-12 minutes or until lightly browned.
9. Let the donuts cool on a wire rack for 5 minutes then remove from the pan before glazing.

For the cinnamon topping:

1. Combine cinnamon and sugar in a bowl.  Melt the butter and allow it to cool slightly before combining with the sugar.
2. Dip donuts in the sugar mixture and immediately coat both sides and set on a wire rack

For the glaze:

1. Combine the powered sugar, milk and cider in a bowl.  Whisk until smooth.
2. Dip donuts on one side and allow to drip on a wire rack.