Preheat oven to 350F
Lightly grease a donut pan with vegetable cooking spray. Set aside. Place a cooling rack over a piece of parchment, wax paper or set it inside a large baking sheet.
In a small bowl whisk together the cinnamon, salt, baking powder and flour.
In a medium mixing bowl combine the oil, eggs, sugar, apple sauce, 1/2 cup of the reduced apple cider and vanilla. Whisk until smooth and well blended. Add the flour mixture and blend with a spatula until smooth, with a few small lumps, do not over-beat.
Fill each doughnut pan well with 1/4 cup of batter. They should be almost full. Bake for 14-16 minutes. While the doughnuts are baking, mix together the cinnamon and sugar for the topping in a small bowl.
Check for doneness by inserting a toothpick into the center. It should come out clean. Allow the donuts to rest in the pan for 2-3 minutes then remove to a wire rack. Brush the warm donuts with the remaining 1/2 cup of reduced cider, then toss in the cinnamon sugar mixture to coat. Return the doughnuts to the wire rack to set, or eat warm and enjoy!
Before baking the next batch of doughnuts, wipe out and respray the pan for easy removal.