You walk into your local Dunkin’ at 8:15 AM, ready for a Boston Kreme or maybe a simple Glazed. Instead, you're met with empty wire racks and a handwritten "Out of Donuts" sign taped to the plexiglass. It feels like a glitch in the matrix. How does a place with "donuts" literally in the name—okay, they rebranded to just "Dunkin'" in 2019, but still—actually run out of them? The Dunkin' doughnut shortage isn't just one single event; it's a messy combination of supply chain hiccups, labor shifts, and a massive pivot in how the company actually makes its food.
Honestly, it’s frustrating.
Most people assume there’s a secret flour shortage or a jelly crisis. The truth is way more corporate. Over the last few years, Dunkin’ has been transitioning away from the "made on-site" model that defined the brand for decades. If your local spot is empty, it’s likely because of a breakdown in a complex logistics web you never see.
Why the Dunkin' doughnut shortage keeps happening in 2026
The backbone of the modern Dunkin’ experience is the CML. That stands for Centralized Manufacturing Location. Years ago, almost every Dunkin’ had a specialized baker who arrived at 2:00 AM to fry and frost. Now? Most of those donuts are baked in a massive industrial kitchen miles away and trucked in during the middle of the night.
When those trucks don't show up, the racks stay bare.
It’s a fragile system. If a CML in a region like New England or the tri-state area has a specialized equipment failure or a staffing shortage, dozens of satellite stores feel the impact instantly. They don't have fryers in the back anymore. They can't just "whip up" another batch of sprinkles. Once the morning delivery is gone, or if it never arrived, that’s it for the day.
Supply chains are still brittle. We saw this peak during the global logistics crunches of the early 2020s, but the "tail" of those disruptions lasted longer than anyone expected. It’s not just the dough. Sometimes it’s the packaging. You can’t sell a dozen donuts if you don't have the cardboard box to put them in.
The Labor Problem Nobody Wants to Talk About
Baking is hard. It’s hot, it’s overnight, and it’s repetitive.
Finding people willing to work the graveyard shift at a CML has become a massive hurdle for franchisees. When a central kitchen is short-staffed, they prioritize the "high-volume" items. This is why you might see plenty of Original Glazed but absolutely zero Strawberry Frosted or Old Fashioned. They’re triaging the menu.
Then there’s the "Great Resignation" hangover. Even in 2026, the retail and food service sectors are fighting for every body they can get. If a store’s morning opener calls out, the person who is there is stuck running the drive-thru alone. They don't have time to tray up the donuts even if they were delivered. They’re basically just a caffeine dispensary at that point.
The Rebrand Ripple Effect
Remember when they dropped "Donuts" from the name? It wasn't just a trendy design choice. It was a declaration of intent. Dunkin' wants to be a "beverage-led" brand. They want to be Starbucks, but faster and maybe a bit more "everyman."
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This shift has consequences for the Dunkin' doughnut shortage phenomena.
When a company focuses 70% of its energy on Nitro Cold Brew, seasonal lattes, and Energy Punches, the actual pastry side of the business becomes secondary. Franchisees make higher margins on coffee. It’s easier to store beans than it is to manage perishable dough. Consequently, some owners aren't ordering as much "safety stock" of donuts because they don't want the waste at the end of the night.
They’d rather run out at 10:00 AM than throw away two dozen donuts at 8:00 PM.
Modern Logistics and "Just-in-Time" Failures
The industry calls it "Just-in-Time" (JIT) inventory. It’s a lean way to run a business. You order exactly what you think you’ll sell. But humans are unpredictable. A local high school event or a sudden rainy morning can cause a spike in demand that wipes out a store's daily allotment in an hour.
In the old days, the baker would just make more.
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Now, the manager has to call the CML and hope there’s a "second run" delivery, which there rarely is.
We also have to look at the ingredients. While we aren't seeing a total wheat collapse, the cost of specialized fats and oils used in commercial frying has fluctuated wildly. Shortages of specific shortenings can lead to a "rolling outage" where certain varieties of donuts simply aren't produced for a week.
What to do when your store is empty
If you're tired of the "sold out" signs, there are ways to play the system. It’s all about timing and tech.
First, use the app. It’s not perfect, but most Dunkin’ POS systems are supposed to sync with the mobile ordering platform. If the donuts are grayed out on the app, don’t waste the gas driving there.
Second, know the "Drop Time." Most CML deliveries happen between 3:00 AM and 5:00 AM. The freshest, most complete selection is always at opening. By 11:00 AM, you’re looking at the leftovers. If you’re a fan of the seasonal or specialty shapes (like the Halloween spiders or Heart-shaped Valentine's donuts), those are the first to go because the CMLs produce them in much smaller quantities.
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Diversifying Your Doughnut Strategy
Sometimes you just have to look elsewhere. Local "mom and pop" bakeries don't rely on central manufacturing. They bake in the back. While they might be more expensive, they don't suffer from the same "truck didn't show up" syndrome that causes a massive Dunkin' doughnut shortage.
Also, keep an eye on the "Next Gen" Dunkin' stores. These are the ones with the sleek glass cases and the taps for cold brew. These flagship locations often get priority for deliveries because they are the "face" of the brand. If a smaller, older kiosk in a gas station is out of food, the shiny new standalone down the street might still be fully stocked.
Actionable Steps for the Hungry Consumer
- Check the App 15 Minutes Prior: Don't just look at the menu; try to add the specific donut to your cart. If the store has manually marked it as "out of stock," the app will block the addition.
- Identify the "Baking" Stores: Ask the staff if their donuts are "CML" or "In-house." A few rare franchises still have a "Social" or "Satellite" kitchen setup where they bake for a small cluster of stores. These are your gold mines.
- Order Ahead for Groups: If you need more than two dozen, call the store 24 hours in advance. This allows the manager to adjust their CML order specifically for you, ensuring you don't wipe out the rack for everyone else.
- Pivot to the "Underdogs": When the donuts are gone, the Mugg'n'Muffins and Croissants are usually still available. They have a longer shelf life and are often stocked differently than the fried dough.
- Follow Regional News: Often, a shortage is regional. If there’s a major highway closure or a snowstorm in the "hub city" where the CML is located, expect every Dunkin’ within a 100-mile radius to be empty.
The reality of the modern food chain is that efficiency often comes at the cost of reliability. As Dunkin' continues to evolve into a "beverage-first" destination, the days of the overflowing donut rack at 4:00 PM are likely gone for good. Understanding the logistics helps manage the disappointment of a missing Jelly-filled.