Round Rock Donuts - Round Rock, TX

Round Rock Donuts are more substantial than the evaporative Krispy Kreme, yet not the least bit heavy like the more dunkable cake donuts. The balance between glaze and dough is a good one, sweet enough to disallow sugar in one's coffee and doughy enough so that a mere three or four is quite a satisfying breakfast.

100% Approval Rating (9 votes)

Overall: Worth planning a day around

Must Eats

Donuts ($1.00)

Pig-N-Blanket ($1.00)

Kolaches ($1.00)

Written Reviews

Michael Stern

"Stephen Rushmore, who is one of the savviest Roadfood people I know, loves Round Rock Donuts. I was skeptical at first, being an aficionado of the heavier cake donuts more popular in New England. Over time, I've come to appreciate the Round Rock style -- not just ..." [Read More].

Logbooks

4/26/2008 - Bruce Bilmes and Susan Boyle, $1

Map & Directions

106 West Liberty Street, Round Rock, TX
512-255-3629

http://www.roundrockdonuts.com/

Hours & Policies

Seasons:	Open Year Round
Meals Served:	Breakfast, Dessert, Late Night
Operational Hours:	Always Call Ahead!
Credit Cards Accepted:	No
Alcohol Served:	No
Outdoor Seating:	No
Reservations Accepted:	No
Delivery Available:	No
Takeout Counters:	Yes

"Signman arrived at Round Rock before the bus and had already secured a boxful."
Michael Stern

"With all the tempting donuts available, it is easy to overlook the pigs-n-blankets. These delicious sausages in dough are a real bargain at 75 cents."
buffetbuster

"The front donut is chocolate-glazed, the rear sugar-glazed. Does something look strange about these donuts?"
Bruce Bilmes and Susan Boyle

"Jane Stern bought a sugar-glazed donut for those of us on the "small bus" to share."
Bruce Bilmes and Susan Boyle

"This should make it clearer. Round Rock makes these giant-sized donuts, priced about the same as a dozen regular donuts. Even after eating too many pastries at this first stop, we passed around the giant and tore into it while we headed to BBQ country."
Bruce Bilmes and Susan Boyle

"The website says they've been open since 1926. Seems they had a bad fire in 2000, and had to rebuild, which is why the current shop looks so spiffy and new."
Bruce Bilmes and Susan Boyle