With scrumptious baked goods and a tempting lineup of chilled beverages, Cinnabon provides a hearty snack after a long day of shopping, working, or workshopping. Munch on variety of cinnamon-infused treats, from the Cinnabon classic roll, temptingly filled with Cinnabon’s famous Makara cinnamon ($3.49), to the Caramel Pecanbon, topped with a indulgent potpourri of luscious caramel and tasty pecans ($3.99). Take home an assortment of goodies with one of the stores’ Cinnapacks, good for at least four classic rolls or nine minibons ($10.99–$11.99, combo packs add $1, Pecanbons add $2). If your parched lips yearn for a cool beverage, revitalize the taste buds with a Chillatta, a frozen drink available in chocolate mocha, strawberry, strawberry banana, and Tropical Blast ($3.69–$4.39). Caffeine connoisseurs can sip on a cup of Cinnabon’s rich coffee for a satisfying pick-me-up ($1.69–$1.99). Grab a sweet-tasting cinnamon snack to cap off a day of shopping for luxury handbags or nuclear-powered Russian submarines with today’s Groupon to Cinnabon.
The elusive baroness's baked goods, crafted with high-quality ingredients and real butter and pure vanilla, have been a shopping-mall mainstay for more than 30 years. Fuel up on chocolate-studded favorites (nuts optional) such as milk-chocolate chip and white chunk with macadamia nuts or try Debra's special oatmeal raisin enlivened with walnuts, cinnamon sugar, and peanut butter ($1.85 each) or satisfy an entire jury with a 12-count heap of regular-size cookies ($16.99). Brownies come in similarly spectacular specialty flavors, with classic fudginess at the dark, chewy heart of each ($2.59 each). Groupon customers can apply this Groupon toward a cookie cake with customizable flavoring and frosting, great for birthday parties, family gatherings, and Paul Bunyan's dessert ($28.99 for 16").
At more than 2,600 stores in more than 30 countries, Dunkin' Donuts serves coffee and iced beverages, fresh-baked donuts and desserts, and savory breakfast sandwiches. Since Bill Rosenberg opened the first location in Quincy, MA, in 1950, the donut shop has blossomed into a one-stop coffee and breakfast restaurant familiar to millions of morning rushers and afternoon sippers.
Behind the counter of each location, glazed french crullers twist and curve like Parisian city streets, and Bavarian Kreme donuts are filled with a sweet, golden custard. A cavalcade of meats is available for piling onto breakfast sandwiches, such as sausage, cherrywood-smoked bacon, or ham enveloped with fluffy eggs and melty cheese between a choice of crisp crusts. Health-conscious risers can fuel strenuous bouts of lifting cars in the drive-thru line with a Wake-Up wrap, which offers options such as egg whites with turkey sausage or veggies that add up to as few as 150 calories. Both sweet and savory selections pair well with a freshly brewed cup of coffee or a creamy, frozen Coolatta drink.
Though commuters can snag a quick pick-me-up within minutes, the wafting aromas of baking confections invite patrons to sit inside and embark on nostalgic reminiscences of syrup-coated playground slides. Beyond the bakery walls, the company aims for social responsibility with its support of community volunteer efforts and use of 100% fair-trade-certified espresso beans.
From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon frosty foundations of creamy chocolate or vanilla soft serve, which swirl idyllically into cones, cups, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal surprise fillings of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.
Fruit rules the roost on the other side of the slushy emporium, where Orange Julius blends its signature frothy drinks crafted from fruit juice, ice, and a "magic” powdered sweetener that explains why they disappear from most customers’ cups minutes after the first delicious sip. Real fruit purée forms the basis for the shop's smoothies, which also come in diet-friendly light versions that boast one-third fewer calories than regular smoothies.
Though the loaves you buy off the shelves at Wildflower Bread Company might be warm from the oven, they might not have been made fresh that day. That's not because Wildflower uses frozen dough—rather, its bakers are firm believers in slow-rising bread, letting their handcrafted dough rise for 16–24 hours before it ever sees an oven. So every morning, dough mixed and hand-shaped the previous day is worked into one of 18 styles of bread. The house specialties include classic baguettes, rye bread sprinkled with pasilla chilies, pretzels, or loaves worked through with rosemary and sea salt. These breads can be bought by the loaf or enjoyed as the anchors of a gourmet sandwich, an edible soup bowl, or a side for salad or pasta. The bakers also make room in their ovens for scones, tarts, and cakes, taking care of their customers' sweet teeth so they can stop chaining the table sugar to the coffee station.
After making desserts at Vincent on Camelback and La Dolce Vita, Le Cordon Bleu London–trained pastry chef Rachel Saunders became the co-owner of TopIt Cupcakes, where she handcrafts a rotating variety of cupcakes. Standards, such as salted caramel on chocolate cake, are available every day, and special-guest confections, including pancake maple and bacon, french toast, and s'mores, make cameos on the menu once a week. She can finish cupcakes with special designs upon request, or leave them bare for patrons to frost and top their treats with an assortment of candies or IOUs spelled out in sprinkles.