Leave the Entenmann’s on the shelf, and try these homemade crumb donuts instead!  Once you’ve tasted the rich, tender cake, the sweet cinnamon glaze, and the buttery crumb topping, you’ll never go back to store-bought!

Homemade Crumb Donuts | Baking a Moment

I think I cracked the code!

I’m talking about those soft, yet slightly crunchy, buttery, cinnamon-sugary streusel on the top of those melt-in-your-mouth crumb donuts you pick up at the local convenience store.

Yes, I eat them too.  And I enjoy every last morsel.  And so do my kids.  Which kind of freaks me out a little.  Because how can something sit on a convenience store shelf for weeks on end without getting moldy or stale?  Unless it’s loaded with chemicals.

I prefer my crumb donuts to be loaded with farm fresh eggs.  And nutmeg.  And tangy sour cream.  And drowned in a cinnamon-vanilla glaze.  And totally encrusted with buttery brown sugar crumbly-crumbs.

Homemade Crumb Donuts | Baking a Moment

The fact that you’re even here at all tells me that you need little convincing that homemade is better than store-bought, so let’s just talk about how fabulous these babies are.  The cake is so tender it’s almost creamy.  They’re subtly sweet with the barest whisper of freshly grated nutmeg.

Homemade Crumb Donuts | Baking a Moment

They’re totally immersed in this sweet glaze that forms a thin crust all around.  The outside is dry, but it shatters and gives way to a moist interior.  The cinnamon and vanilla hit you like whoa.

Homemade Crumb Donuts | Baking a Moment

And the crumbs.  Those crumbs!  A little crunch, a little tender, almost granular quality between your teeth.  Butter, brown sugar, a little flour, and a lot of warm, spicy cinnamon.

Homemade Crumb Donuts | Baking a Moment

It took me a few tries but I think I totally nailed it.  At first, I was thinking the streusel should be baked on a sheet pan, but that made it really crunchy, like a cinnamon tuile or something.  The key is to cook it on the stovetop!  It only takes 5 minutes or so.  Just melt the butter and stir in the remaining ingredients.  Cook the “raw” taste out of the flour for a few minutes and you’ll have what resembles wet sand.  As it cools, it firms up and it can be crumbled and pressed into the wet glaze.  A flurry of powdered sugar and you’re in crumb donut heaven!

Homemade Crumb Donuts | Baking a Moment

Do you guys know about Fasnacht Day?  It happens to be tomorrow.  Here in the heart of Pennsylvania Dutch country, it’s a pseudo-holiday that we very much look forward to.  In other parts of the world, you may know it as Fat Tuesday, Shrove Tuesday, or Carnivale.  It’s basically an extravaganza of sugar, butter, and fat consumption, in preparation for Lent, which begins the following day.  During Lent, these types of indulgences are typically abstained from, as an act of devotion.  These homemade crumb donuts are not exactly authentic fasnachts, since they are baked and not fried, but they are a super yummy and fun treat!  And there’s no going back to the convenience store after you’ve had one of these!

Homemade Crumb Donuts | Baking a Moment

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4.50 stars (26 ratings)

Homemade Crumb Donuts

Servings: 6 donuts
Prep Time: 40 minutes
Cook Time: 14 minutes
Total Time: 54 minutes
Leave the Entenmann's on the shelf, and try these homemade crumb donuts instead! Once you've tasted the rich, tender cake, the sweet cinnamon glaze, and the buttery crumb topping, you'll never go back to store bought!


For the Crumb Topping:

For the Donuts:

For the Glaze:


Make the Crumb Topping:

  • Melt the butter in a small pot, over low heat.
  • Stir in the brown sugar, cinnamon, and salt.
  • Add the flour, and continue to cook over low heat, stirring occasionally, for 5 minutes.
  • Remove from the heat to cool, and set aside.

Make the Donuts:

  • Preheat the oven to 350 degrees F.
  • Lightly mist a donut pan with nonstick spray.
  • Place the flour, baking soda, salt, and nutmeg in a mixing bowl and whisk to combine.
  • Place the oil in a large liquid measuring cup, and add the sour cream, sugar, egg, and vanilla. Whisk until well-combined.
  • Pour the liquid ingredients into the dry, and stir just until combined. (Overmixing will result in tough donuts. Batter should be lumpy.)
  • Pipe or spoon the batter equally into the wells of the donut pan, and bake for 14 minutes or until just barely beginning to brown around the edges.

Make the Glaze:

  • Place the powdered sugar, cinnamon, vanilla, and milk in a large bowl and whisk to combine.
  • When the donuts have completely cooled, dunk them in the glaze, turning to coat.
  • Press crumbs onto the tops of the donuts while the glaze is still wet.
  • Turn them onto a wire rack to allow the glaze to harden and the crumbs to fully adhere.
  • Dust with powdered sugar to garnish.
Calories: 553kcal, Carbohydrates: 90g, Protein: 6g, Fat: 20g, Saturated Fat: 14g, Cholesterol: 53mg, Sodium: 272mg, Potassium: 102mg, Fiber: 1g, Sugar: 60g, Vitamin A: 350IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 2mg
Cuisine: American
Course: Breakfast, Brunch, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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