Copycat Dunkin’ Glazed Coffee Cake Donut Recipe – Soft, Sweet, and Cinnamon-Perfect

If you love Dunkin’s coffee cake donut—the soft crumb, the warm cinnamon, the shiny glaze—this copycat version hits all the same notes. It’s tender inside, slightly crisp on the outside, and finished with a simple glaze that sets just right. You don’t need fancy equipment or bakery skills, just basic pantry staples and a little patience.

Make them fresh for a weekend treat, or whip up a batch for brunch and watch them disappear.

What Makes This Special

This donut pulls in the best parts of coffee cake and a classic glazed donut. You get a moist, bakery-style crumb with a gentle cinnamon swirl and a sweet glaze that complements the warm spices. It’s a fried donut (not baked), so the texture is spot on—light, fluffy, and satisfying.

You’ll also love that the dough is straightforward, and the glaze sets quickly, so you can enjoy them warm.

Shopping List

• All-purpose flour – for structure
• Granulated sugar – in the dough and streusel
• Brown sugar – for that coffee cake flavor
• Baking powder – to help the donuts rise
• Baking soda – balances acidity and lift
• Kosher salt – enhances flavor
• Ground cinnamon – key to the coffee cake vibe
• Unsalted butter – for richness and streusel
• Buttermilk – keeps the crumb tender
• Large eggs – bind and add richness
• Vanilla extract – rounds out the flavor
• Neutral oil for frying (canola, vegetable, or peanut)
• Powdered sugar – for the glaze
• Milk or cream – to thin the glaze

How to Make It

1. Make the streusel: In a small bowl, mix 1/3 cup brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, a pinch of salt, and 3 tablespoons melted butter. Stir in 1/2 cup flour until crumbly. Set aside. This will give your donuts that signature coffee-cake swirl and soft crunch.
2. Mix the dry ingredients: In a large bowl, whisk 3 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, and 1 teaspoon cinnamon.
3. Combine the wet ingredients: In another bowl, whisk 2 large eggs, 3/4 cup buttermilk, 1/4 cup melted unsalted butter (slightly cooled), and 2 teaspoons vanilla extract.
4. Make the dough: Pour the wet mixture into the dry. Stir with a spatula until a soft, slightly sticky dough forms. If it’s too sticky to handle, sprinkle in up to 1/4 cup more flour, just until it pulls away from the bowl. Don’t overmix.
5. Layer with streusel: Turn the dough onto a lightly floured surface. Pat into a rectangle about 1/2 inch thick. Sprinkle half the streusel over the top. Fold the dough in half like a book, then pat out again to 1/2 inch. Sprinkle the remaining streusel and fold once more. This creates ribbons of cinnamon goodness without making the dough tough.
6. Roll and cut: Gently roll or pat the dough to about 1/2 inch thick. Use a donut cutter (3 inches for the outer ring, 1 inch for the hole), or a large and small biscuit cutter. Gather scraps, press together gently, and cut again.
7. Preheat the oil: Pour 2–3 inches of neutral oil into a heavy pot. Heat to 350°F (175°C).Keep a thermometer clipped to the side—temperature control is key for bakery texture.
8. Fry in small batches: Carefully lower 2–3 donuts into the oil. Fry 1 to 1 1/2 minutes per side, until deep golden and puffed. Donut holes take about 60–90 seconds total.Transfer to a wire rack set over a sheet pan to drain. Let the oil return to 350°F between batches.
9. Make the glaze: In a bowl, whisk 2 cups powdered sugar, 1/4 cup milk (plus more by the teaspoon as needed), 1 teaspoon vanilla, and a pinch of salt. You want a smooth, pourable glaze that coats a spoon but isn’t watery.
10. Glaze while warm: Dip warm donuts into the glaze, flip to coat both sides, and set on the rack.The glaze will set in a few minutes with that classic sheen.
11. Optional finish: For extra coffee cake flair, dust a light pinch of cinnamon over the glazed donuts while still tacky, or sprinkle a few fine streusel crumbs on top before the glaze sets.

How to Store

• Same day: These are best within a few hours. Keep them uncovered for the first 30 minutes so the glaze sets, then loosely cover.
• Short-term: Store at room temperature in an airtight container for up to 2 days. Add a paper towel to absorb moisture.
• Reheat: Warm in a 300°F oven for 5–7 minutes or 10–12 seconds in the microwave.The oven keeps them crisper.
• Freeze: Freeze unglazed donuts in a freezer bag for up to 2 months. Thaw at room temp and glaze fresh.

Why This is Good for You

While donuts are a treat, making them at home gives you control. You use real butter, simple ingredients, and skip preservatives.

The cinnamon brings a gentle warmth and naturally sweet aroma, meaning you don’t need an overly sweet dough. Plus, portion control is easier when you’re making them fresh.

Common Mistakes to Avoid

• Overworking the dough: Stir just until combined. Tough dough equals dense donuts.
• Oil too hot or too cool: Above 365°F burns the outside and leaves the center raw; below 340°F gives you greasy donuts. Keep it steady at 350°F.
• Too thick or too thin glaze: If it runs off completely, add more powdered sugar. If it clumps, add milk a teaspoon at a time.
• Skipping the rack: Let donuts drain on a wire rack, not paper towels. The rack keeps them crisp and lets the glaze set evenly.
• Packing them while warm: Traps steam and ruins the texture.Cool slightly before storing.

Alternatives

• Baked version: Use a donut pan. Fill 3/4 full, swirl a little streusel into each cavity, and bake at 350°F for 10–12 minutes. Texture is more cake-like, but still tasty.
• Air fryer: Brush shaped donuts lightly with oil and air fry at 350°F for 6–8 minutes, flipping once. Glaze warm.
• Spice swap: Try pumpkin pie spice or add a pinch of nutmeg for a deeper bakery flavor.
• Dairy-free: Use almond milk with 1 teaspoon vinegar as a buttermilk swap, and plant-based butter for the dough and glaze.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Handle gently; the dough will be softer.

FAQ

Can I make the dough ahead?

Yes. Mix the dough, cover, and refrigerate for up to 12 hours.

Bring to room temperature for about 20–30 minutes before rolling and frying. Cold dough is easier to cut cleanly.

Do I need a donut cutter?

No. Use a wide glass or 3-inch biscuit cutter for the outer circle and a small bottle cap or 1-inch cutter for the hole.

Keep cutters floured to prevent sticking.

Why are my donuts greasy?

Greasy donuts usually mean the oil was too cool. Fry at 350°F and don’t overcrowd the pot. Let the oil reheat between batches.

Can I use oil instead of butter in the dough?

You can, but butter gives better flavor and a tender crumb.

If you swap, use a neutral oil and reduce the amount slightly (3 tablespoons oil for 1/4 cup butter).

What’s the best oil for frying?

Use a neutral, high-heat oil like canola, vegetable, or peanut oil. Avoid olive oil or coconut oil, which can add strong flavors.

How do I keep the streusel from leaking out?

Don’t overload the dough with streusel and keep folds gentle. Press seams lightly and avoid rolling the dough too thin after folding.

Can I double the recipe?

Yes.

Fry in batches and refresh the glaze if it thickens—add a teaspoon of milk at a time. Keep finished donuts on a rack so they don’t steam.

How do I get that shiny bakery glaze?

Glaze while the donuts are still warm and let them drip on a rack. A pinch of salt and a splash of vanilla in the glaze helps the flavor pop and the finish look glossy.

Wrapping Up

This copycat Dunkin’ glazed coffee cake donut brings the bakery home with soft crumb, warm cinnamon, and a clean, sweet glaze.

The method is simple, the ingredients are familiar, and the results are everything you want in a weekend treat. Make a batch, pour some coffee, and enjoy the kind of donut that feels special without feeling fussy.