Dixie Dream Donuts (Dixie Cream Donuts)

This is what put the Dixie name on the map. The most popular donut for many years is still one of the top sellers. Our soft homemade yeast raised donut is risen twice and gingerly placed in the fryer until golden colored and while still hot, both sides are dipped in our homemade secret recipe glaze.

Twists are a tradition of Dixie Donuts. They are made from our traditional Yeast Raised (Y.R.) dough and twisted into a stick and finalized by adding our homemade glaze over every inch and dried for a shiny coat.

The Cinnamon Twist is related to the Glazed Twist but without the glaze. While still hot, it's rolled in our own cinnamon sugar and left to cool before displaying them for all to see.

With our yeast raised donut as the base to hold all this goodness together, we dip this donut into our homemade maple frosting and dip it in peanut pieces.

Another kids favorite. Starting with a yeast raised donut dipped in our homemade chocolate frosting and showered with sprinkles.

Entering the arena with time tested virtuosity, comes the yeast raised donut with undertones of sweet cane sugar.

While the bear claw is sometimes considered a donut, it's common for bear claws to be almond-flavored pastries more similar to fritters in texture or apple filled. Our bear claws are filled with generous amounts of apple chunky and sprinkled with almond slices.

The apple fritter has been in the general donut family for decades and is a favorite amongst the customers here. This creation is made using plenty of apple chunky sprinkled throughout with cinnamon sugar and cooked until the surface becomes crunchy. Before completely cooled, they are then dipped in our homemade glaze.

This rectangular shaped donut (if it can indeed be called a donut) is filled with our homemade fluffy white angel cream and topped with our homemade chocolate frosting.

This pastry needs no introduction, just ask a neighbor. Our Cinnamon Roll utilizes our yeast raised dough, rolled out to a thin layer with a rolling pin and dusted with a fine cinnamon dust, followed up with powdered sugar. Rolled up in a tight log, chopped into circles, proofed until risen, then cooked until golden brown. While hot, they're dipped in our homemade glaze to coat the golden brown finish. Most restaurants buy their cinnamon rolls frozen, thaw them out and toss them in an oven, but not here. If you are cutting down on sugar, simply ask to not be dipped in the glaze. Call the day before if light on the glaze as these are made early in the morning. If calling after hours, simply leave a message with your name, how many you want and what time you will pick them up.

Added to the menu within the past few years, this has become a kids favorite. The base consists if our yeast raised ring donut, dipped in our homemade chocolate frosting and bombarded with a slew of M&M's.

Starting with yeast raised dough, adding blueberry-this and blueberry-that, after lots of chop, chop chopping, the end result is a delicious, golden brown, cooked to perfection, crunchy chunk of blueberry heaven.

This specialty donut was invented here at Dixie Dream Donuts in Lakewood Park. No other shop in the area carries this specialty type donut. What happened was, suddenly faced with a dilemma of having too much chunky apple filling and not wanting to waste the apple, I started rolling out different shapes including the small rectangular Apple Pie, Bear Claws and of course Braided Apple Strudel. I've tried to teach trainee bakers in the making of the strudel, but thus far it's left up to me to make the finished product.

This one might have started as a dare. I dare you to put bacon on a donut! Okay, so here it is. Starts off with a yeast raised ring donut, then dipped in our homemade maple frosting and quickly slammed into a bed of hickory smoked bacon bits until well coated.

An easy choice is to have us put a box together of our finest specialty donuts. Cinnamon Roll, Bear Claw, Long John, Maple Bacon & Apple Strudel & Apple Fritter or Blueberry Fritter. Shoot for the moon and opt to get a full dozen specialty items for $25.00

Starting with our yeast raised ring donut, dipping the donut in either our homemade chocolate frosted icing or our our homemade vanilla icing, adding chopped up Oreo cookies to that and what your left with is a smile.

The cake donut, also known as an old fashion, is where all donuts derived. It's light and soft texture makes it great for dipping in coffee or with a full glass of milk. Ask to have a few powdered if you don't see one on the shelf.

The blueberry lover senses are awakened when partaking in this cluster of sensory overload goodness. Our delicate cake donut batter is infused with flavors of blueberry mixture to make a canny combination that puts a smile on any face.

This has to be most flavorful donut that we make. Reason being is the flavors added. For instance, Captain Morgan Rum and Amaretto to name just a couple. I was inspired to create this donut after having had the best red velvet cake that my tongue has ever encountered while in Tampa. That was 20 yrs ago. The mix finally came together within the past few years while here at the donut shop experimenting with flavors.

Made from our soft chocolate cake donut recipe and then dipped in our homemade chocolate to give you that dulce' mix of flavors for the chocolate lovers out there.

Take our classic cake donut and roll it in powdered sugar until well coated. Place on tray and repeat. Ask for this gem as it's made to order, the old fashion way.

We start with a soft cake donut and dip one side into or homemade glaze. (If both sides were dipped then it might be too sweet. One side is perfect. But if you do not want any glaze then you can ask for no icing but that will have to be a request made the day before because all of the chocolate cakes are glazed unless asked otherwise.

Utilizing our traditional cake donut, this one is covered (top only) in our homemade glaze and dipped in our homemade cinnamon crumb.

This is the newest member of the family in 2025. If you like the taste of strawberry, this is your pick of the day. The aroma fills of the bakery when these are cooking. They come glazed but you can ask a day ahead in order to reserve yours plain, without glaze.

This is our yeast raised donut filled with our light creamy yellow bavarian creme & topped with our homemade slow heated chocolate. Comes in glazed and powdered also.

In the South we call this a filled donut. If you are from up North, bismark. Even my computer tries to correct the spelling. This yeast raised donut is filled with our light creamy yellow bavarian creme & topped with powdered sugar.

Using our bavarian filling on an already glazed donut, we squeeze just enough filling to not make it pop. Or crack the glaze shell. Then the rest is up to you.

Say that 10 times as fast as you can. Okay, so, what we have here is of not too sweet bavarian filling, inside our yeast raised donut shell, with a spread of vanilla frosting on the top. Set a box of these in front of fellow workers and see what happens.

We're not afraid to put the strawberry filling in the donut. It weighs more and has more taste then your average filled donut. Comes in powdered, frosted or glazed.

Our raspberry comes in the usual suspects, Glazed, Powdered or white frosting. The glazed sell quicker than the others.

Our lemon is light just like a pie filling. Comes in powdered, white frosted or glazed. More filling then the commercial donut shops.

Unlike all other donuts, this one is made from a french pastry dough called pate choux (pata-shoe). Most donut shops do not want to attempt to make these as they are much harder & take skilled bakers to achieve a nice fluffy finish. After cooking and still warm, they are drizzled with our homemade glaze, but only on one side. These donuts are not made to be too sweet. Taste one and you will see.

This is a late-comer to the party but none the less is part of our growing menu. Can be made with or without our homemade white frosting. Comes with our chunky apple filling, blueberry and cherry filling.

As we slowly edge our way into baked goods an idea came to mind that it would be a good idea to make a creme' horn. The angel cream that we already use makes it way to the center of the Creme' Horn, giving our customers a new experience with the crunch of the pastry puff combined with the sweetness of the angel cream. All this for the price of a regular donut and baked right here on premises at Dixie Dream Donuts. P.S., You may have to call a day ahead as we only make a couple of these a day. And of course, it may be gone by the time you arrive to pick one. So, leave a message on our machine to reserve yours. CREAM HORNS ARE MADE UPON REQUEST WHEN INGREDIENTS ARE IN STOCK.

This is another one of those items that you usually don't see a donut shop displaying. And with that in mind, consider this, the Cinnamon Bun doesn't fit in the category of a donut. It stands out by itself. We make it from scratch right here at Dixie Dream Donuts. It doesn't start out using anything involving a donut. The only thing in common is the we use the same water and the same type of yeast. Other then that, ingredients are different, mix times are different and the rising times differ greatly. These are slow risen, over night and baked fresh in the morning (after another rise) to give you a fresh, soft chewy Cinnamon Bun texture. When placed in their very own (six inch by six inch box,) they barely squeeze in. Ask to have it slathered with our homemade Philadelphia Cream Cheese Icing or instead, our painstakingly homemade Caramel Sauce with pecans.

For the past 20 yrs, been seeking the real way to make Cuban Bread. Hounding my Tampa friend, David Morejon who owned Latam's at The Centro, but to no avail. Then scouring the internet to just become disappointed. Wasn't until earlier this year that I knew that I had to learn from a true Cuban brean baker. Elicited the help of a bakery supplier who sent a true Cuban baker (Carlos) from Miami to my front door step. Spending hours in the kitchen with him until finally getting the recipe down-pat. That was when I unlocked the door and let him leave but not without first shaking his hand in complete gratitude for the long awaited recipe. I'm not pumping out bread like there's no tomorrow. Instead, approaching the quest with delicate fingers, not too much, too soon. With that in mind, we're not making bread everyday. I've reserved that for the weekend and only typically put a few loaves in the front display. But my best advice to you would be to call at least 24 hrs ahead to check availa

The Tart, a staple handed down through the years during the Dixie Cream era. Passed from Frank in 1959 through Jimmy until 1997 where my brother stepped in and was handed the torch to carry it on. But by the 70's Jimmy was no longer under the watchful eye of the franchise known as Dixie Cream Donuts and had to come up with a way to not use the franchise recipes. So he came up with his own. From the chocolate & vanilla frosting to the honey dip glaze, all of which we use today, all had to be made without corporate interference. Though I was in the background working Bell South contracts, when a contract would run out, I would work side by side with my brother in the donut shop on Orange Ave., obsorbing as much as I could, like a sponge, every little detail that made a great donut & finish it for top results. The tart survived the test of time and thus, enjoy one today.

We use a light cream cheese accented with the vanilla frosting on top of our soft yeast raised donut. You won't be disappointed.

This is the most requested by far. Made with our homemade chocolate and tarted with a light cream cheese filling. Don't be afraid to ask, we can replace the cream cheese with cherry, blueberry or key lime if a request is made, no problem.