10 Minnesota Donut Shops Locals Clear Out Before Sunrise
Minnesota mornings taught me that fried dough has its own kind of sunrise. I’ve stood outside small-town shops before the lights flicked on, breathing in that mix of cold air and warm yeast drifting through the door. In the cities, the lines form early, barely awake but completely certain of what they came for.
The best places work through the night, letting butter and dough rest while the rest of the state sleeps, and by the time the first trays roll out, the cases start emptying in minutes.
I’ve chased still-warm rings that never make it to a box and glazes with just enough personality to stick in your memory. If you want honest craft and flavor that doesn’t wait, this is where to begin.
1. Cardigan Donuts, Minneapolis
The scent of hot sugar greets you in the City Center concourse, a little oasis under downtown’s skyways. The vibe is modern, friendly, and brisk, with office regulars filing in for coffee and a dozen before the rush-hour swell. I like watching the case refresh, trays sliding in as quickly as they disappear.
Focus on the French cruller: airy, ridged, and dipped in a glaze that crackles. The raised vanilla bean ring is tender and clean, while seasonal specials lean balanced rather than loud. Chocolate old-fashioneds carry a gentle cocoa bitterness that keeps each bite interesting.
Arrive soon after opening if you want variety; peak selection happens early on weekdays. Order a sampler, then take your box to the skyway windows and let the city wake with you.
2. Bogart’s Doughnut Co., Minneapolis
Browned butter hits the air before the door closes behind you, and that scent maps directly to their signature brioche ring. The space is compact, windows fog a little in winter, and the line moves thoughtfully. I watch locals order by muscle memory, adding a single cake donut like a punctuation mark.
The brown butter glazed brioche is plush, threaded with butter’s nutty warmth. A vanilla bean old-fashioned brings crisp edges and a soft center. Filled donuts are restrained, never syrupy, with seasonal jams that taste like fruit first.
Owner-inspired precision shows in the consistent crumb and even glaze. Plan for an early visit on weekends; they sell out fast. If indecisive, start with the brioche, then add whatever the chalkboard seasonal is.
3. A Baker’s Wife Pastry Shop, Minneapolis
A faint rattle of sheet trays comes from the back while the front counter fills with locals who know the price of a dozen by heart. The setting is unpretentious, cash-friendly, and warmly old Minneapolis. I notice the spirit: eye contact, quick greetings, regulars leaving with white boxes.
The raised glazed donut is classic and light, with a gentle chew that stays buoyant. Cake doughnuts are crumbly without dryness, especially the cinnamon-sugar, which throws a proper plume when you bite in. Nothing feels overworked; it’s familiar in the best way.
Established decades ago, the shop’s continuity shows in technique and tempo. Arrive early for the raised varieties; they go first. Bring cash, and don’t skip a pastry turnover to ride home with the donuts.
4. Glam Doll Donuts, Minneapolis
Pink walls, retro art, and a soundtrack that makes waiting pleasant give this spot a playful edge. Seating is casual, a mix of tables and counter perches where conversation drifts between flavors and weekend plans. I check the rotating boards because surprises often land early.
Look for brioche-based raised rings topped with inventive but balanced finishes: lemon curd with poppy, cardamom sugar, or a restrained maple bourbon glaze. Vegan options are tender, not dense, and hold their own beside the dairy versions. Filled donuts rarely spill; they’re structured.
Opened by creative owners who kept Minneapolis fun in its morning routine, it marries novelty with craft. For the best selection, hit the opening hour. If sharing, mix a vegan selection into your dozen for range.
5. Thirsty Whale Bakery, Minneapolis
A splash of blue signage and a hum of wedding cake consultations set an unexpected backdrop for serious morning donuts. The environment feels neighborly, busy but calm, with staff multitasking between buttercream and fry oil. I like how the pastry case reflects both worlds.
The old-fashioned stands out: deep crevices, crisp shell, and a citrus-forward glaze. Raised rings sit light on the hand; apple fritters are knobbly with real chunks and a caramelized crust. Nothing tastes heavy, which keeps seconds viable.
The owners grew the bakery from custom cakes to a wider pastry program, and donuts benefited from that precision. Get there when doors open for maximum variety. Consider pre-ordering a mixed box online if you’re corralling a group.
6. Sun Street Breads, Minneapolis
Morning light slants across a counter more famous for biscuits, yet the fryer tells another story. The room is casual, café-like, with families sliding into booths and cyclists grabbing coffee to go. I like watching bakers shuttle between laminated doughs and batter.
Bakers lean into technique: cake donuts with a fine crumb, raised dough that tastes of real fermentation, and glazes that aren’t cloying. Seasonal fillings, often fruit-driven, change with markets. The maple-glazed cake donut carries a clean finish and gentle spice.
Founded by a chef with a bread pedigree, you can taste the discipline in frying temperature and proof. Weekends see quick sellouts; weekdays are calmer. Order a biscuit breakfast, then add two donuts for a balanced morning.
7. Uffda Donuts, Maple Grove
A chalkboard pun and a Minnesota-nice greeting set a relaxed tone in this suburban stop. The shop feels like a community kitchen where sample bites spark conversation. I watch parents negotiate halves while kids point at sprinkles.
Ingredient focus shows up in the vanilla bean glaze and a yeasted dough that pulls in clean strands. Apple fritters lean apple-forward, not just cinnamon-sugar. Blueberry cake donuts present real fruit notes without staining the palate.
Started by local owners who kept things small and consistent, it’s a reliable early-morning run. Go right at open for the freshest batches. If you have a long drive, request a light glaze to keep texture through the morning.
8. Old Fashioned Donut Shoppe, Crystal
Nothing flashy here: a straightforward counter, coffee that does its job, and a steady stream of regulars who call staff by name. The air smells like nutmeg and frying oil at a clean temperature. I appreciate the no-fuss pace.
The sour cream old-fashioned is the move, with a craggy crust and tender middle. Raised glazed donuts are featherlight, while chocolate cake rings deliver a cocoa nibble rather than sugar bomb. You’ll often find simple twists that hold glaze evenly.
A neighborhood stalwart with years of repetition breeds confidence in every batch. Arrive early for old-fashioneds; they’re first to vanish. Grab a twist for the car, and keep napkins handy because the glaze breaks beautifully.
9. Hanisch Bakery and Coffee Shop, Red Wing
Downtown Red Wing wakes with the clink of mugs at Hanisch, where the pastry case stretches long and bright. The café setup encourages lingering, though takeout boxes stack quickly near the register. I enjoy watching river-town commuters grab their usuals.
Try the Bismarcks and long johns, both filled with balanced custards and fruit. Cake donuts run classic, while maple bacon bars skew savory-sweet without heaviness. Glaze is thin and well-set, a sign of patience.
Operating since the 1960s under evolving ownership, the bakery serves as a community anchor. Weekends bring heavy traffic; early is best for filled varieties. Pair a donut with locally roasted coffee, then stroll toward the Mississippi before the sidewalks crowd.
10. World’s Best Donuts, Grand Marais
Lake Superior air mixes with the smell of frying dough on Wisconsin Street, and the line forms before the window opens. The vibe is friendly and beach-bound, people in fleece with dogs waiting patiently. I love the waterfront shuffle: donuts in hand, harbor in view.
Go for the Skizzle, a sugar-dusted fry bread piece that shatters lightly. Raised glazed donuts are simple and warm, and cake varieties lean classic with a hint of nutmeg. Coffee is straightforward, meant to accompany, not compete.
Family-run since the 1960s, it operates seasonally, which concentrates the craving. Arrive at open time in summer; sellouts are common before late morning. Take your box to the harbor rocks and let the sugar meet the lake breeze.