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Dunkin' Donuts Bavarian Cream Filled Doughnuts Copycat

This Dunkin' Donuts recipe is easy to make, and the filling tastes just like the original vanilla cream!

Dunkin Donuts Bavarian Cream Filled Doughnuts Copycat
Dunkin Donuts Bavarian Cream Filled Doughnuts Copycat
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Skip a trip to the bakery and whip up a batch of homemade cream-filled doughnuts! It's easier than you think, and this Dunkin' Donuts Bavarian Cream Filled Donuts Copycat recipe is sure to please everyone in your family. 

This homemade version of the Dunkin' Donuts recipe is a phenomenally delicious breakfast, dessert, or snack item. Of course, it's delicious enough to eat any time of day. 

The light vanilla cream in these homemade doughnuts is a perfect complement to the soft and fluffy exterior of the doughnut. A basket of these freshly made treats won't last long in any house and everyone will be impressed that you can make your own doughnuts. Start your day on a brighter note with this copycat Dunkin' Donuts recipe. Be careful, though, once you make it once, it's impossible to not make it again. 

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Makes12 doughnuts

Preparation Time2 hr

Kid FriendlyYes


  • 1 package regular yeast
  • 1 cup + 1 cup sugar, divided
  • 2 tablespoons water at 105 degrees F
  • 3/4 cup lukewarm milk
  • 1 egg
  • 1 tablespoon solid vegetable shortening
  • 1/2 teaspoon salt
  • 2 1/2 cups flour, divided
  • 6 cups vegetable oil for frying
  • For the Filling:
  • 1/4 cup solid vegetable shortening
  • 1/4 cup butter
  • 1/2 teaspoon vanilla
  • 2 cups sifted powdered sugar
  • 1 tablespoon milk
  • 1 cup powdered sugar for garnish


  1. Dissolve yeast:
    Dissolve in warm water with 1 tablespoon sugar in the bottom of the bowl. Beat with an electric mixer until it is foamy, about 5 minutes. Meanwhile, place milk into the microwave for 1 ½ minutes on high power, then let cool to 105º–115º F.

  2. Combine wet and dry ingredients:
    Add milk, remaining ¼ cup sugar, the egg, shortening, and salt plus 1 cup of the flour. Beat on low for 30 seconds; scrape the bowl. Then beat 2 minutes on medium speed and scrape the bowl once or twice. 

  3. On low speed, add the remaining flour:
    Beat on low for 1 minute until smooth. Cover the bowl with plastic wrap and let rise until double, about 1 hour. Turn dough out onto a lightly floured surface and roll to ½ -inch thickness. Cut out circles with a 3-inch cutter and place them on lightly floured baking sheets. Cover and let them rise again until double, about 30 minutes.

  4. Heat frying oil: 
    We recommend using a wide, deep pot over medium heat to 350 degrees F. Carefully slide 4 – 5 donuts into the oil at one time and fry for 1 minute on each side until golden brown. Remove with tongs or a wide slotted spatula to a paper-towel lined cookie sheet, being careful not to puncture the sides of the donuts. Continue to fry remaining donuts, adjusting heat to maintain a constant 350º F.

  5. While donuts cool, prepare the filling:
    Cream butter with the shortening, then gradually add the sugar until smooth and fluffy.  Add the milk and vanilla and beat until smooth.  Filling can be made as much as a week ahead, stored in the refrigerator in an airtight container.  Bring to room temperature before filling a piping bag which has been fitted with a large plain tip.

  6. Fill the donuts with the vanilla cream:
    Use a sharp small knife to pierce each donut on the side into the center, then moving the knife side-to-side to make a cavity in the center. Insert the pastry tip into this hole and fill with about 1 to 1 ½ tablespoons filling. Sprinkle tops of the donuts generously with powdered sugar before serving.

Did you know?

The name "Dunkin' Donuts" was given to this delicious donut and breakfast chain in 1950, but the restaurant itself has been around a little bit longer than that. The restaurant was founded as "Open Kettle" in 1948 by entrepreneur Bill Rosenberg. After a few name shifts, he settled on "Dunkin' Donuts," and a brand was born. Since that time, the restaurant has spread its business and its sweet menu around the world.

At the time the Open Kettle first opened for business, its coffee was only 10 cents, and its donuts were 5 cents. Times may have changed, but their delicious donuts remain a staple of fast food breakfasts everywhere.

Up Next

7 Copycat Dunkin' Donuts Recipes
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THIS IS PROOF DREAMS COME TRUE. I'm officially in heaven and need to make these donuts ASAP.

My family loves the chocolate cream filled donuts, can you just add cocoa to this filling?

My doughnut didn't have enough cream filling, but it was still delicious!

These were more like a dessert doughnut than a breakfast doughnut. If you go in knowing that, you're sure to love these!

These were ok, but not as light as the Dunkin Donuts version.

These were great! They were a bit too sweet, though. And they were much better than Dunkin Donuts.

I drink Dunkin Donuts coffee everyday. Love it. On the other hand rarely do I get a donut. At the store they are too sweet leave a bad aftertaste. These donuts are much better - fresh and tasty. Definitely better than what you'd get in a store.

I don't even like Dunkin' Donuts (Krispy Kreme all the way), so it's a good thing these didn't really remind me of Dunkin! They were a touch too sweet, but they were softer and just all-around better than anything from Dunkin'.

These were really tasty, but I felt like the creme was a bit too buttery and could have been just a tiny bit smoother.

These didn't really remind me of Dunkin Donuts, but I still enjoyed them! The vanilla cream part was my favorite thing about them by far.

These were amazing! In my opinion, way better than anything I've had from Dunkin Donuts. Though they reminded me of homemade doughnuts from a State Fair or famer's market rather than a Dunkin Donuts copycat. Yum

I enjoyed these donuts, but I wished the texture and the filling were slightly different. The donut texture was a little tough or chewy, and the filling was a little too buttery for me.

Evil! Evil! Evil little donuts. I don't usually like or eat cream filled donuts but there reminded me of my grandmother's bismarks. To die for!

Yum! It was a little crunchy on the outside, but smooth and creamy on the inside.

While the outer part of the donut wasn't as soft as a tradition offering from Dunkin Donuts, what made me fall in love was the vanilla cream. I would have just eaten that and skipped the donut - AMAZING!

If you're like me and 90% of the reason you like donuts is because of the texture, then this recipe isn't the one for you. If you're more into the taste, you'll love it.

These were better than the actual Dunkin' Donuts version! I love that the dough almost tastes savory, which is a nice complement to the sweet and creamy filling. Definitely making these again!

Mmmm. The vanilla cream made the donut nice and moist. The donuts were very sweet, so I would even serve these as a dessert.

I have atleast 5searched donut recipes and i cant believe i found the right one.Texture is soft and delicate,outside is a bit crispy which is veryvery good.You cant taste the yeast though its 1packwhich is good for akilo of flour.I told my older son enough for awhile,cause his brother and sisters were still s l eeping(tired from school)they were wa i ting for the donut to be cooked.thanks for the recipe,hmmmm th i s is very good for homebased business.:)


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