The Long John is a bar-shaped, yeast risen[1] doughnut either coated entirely with glaze or top-coated with cake icing.

The term Long John is used in the Midwestern U.S.[2] and Canada, and has been used in Texas.

[3] In other parts of the United States and Canada, such as the Mid-Atlantic and Central Canada, Long Johns are sometimes marketed as "éclairs"; the two pastries look similar but are created with different types of dough (steam-puffed vs. yeast-risen) and sometimes different fillings (the éclair may have chiboust cream).

For example, an unfilled (or even custard-filled) Long John with maple-flavored icing is called a maple bar in California.

Some parts of the American Midwest also call this type of pastry a finger doughnut or cream stick when filled.