Before opening his own franchise, Dave Thomas worked as a head cook at a Hobby House restaurant, a chain that would eventually become Kentucky Fried Chicken.

During his time working for the company, Thomas helped improve brand recognition and encouraged Colonel Harland David Sanders to appear in more commercials.

This strategy, along with the design of the iconic red-and-white-striped fried chicken bucket, helped grow KFC's popularity.

Thomas was sent to Columbus, Ohio, to revitalize a few failing KFC franchises, turn them around, and sell them back to Sanders for a big profit, the Greensboro News & Record reported. He used this newfound cash to start his own franchise: a hamburger chain named Wendy's, inspired by his inability to find a good burger during his years in Columbus. 

The first Wendy's restaurant opened at 257 East Broad Street on November 15, 1969. By that time, there were already two major players in the fast-food burger industry: McDonald's, which opened its first franchise in 1955, and Burger King, which was founded in 1954.

The chain still stands as the second-largest fast-food burger chain in the US.

Wendy's was different from the other two chains in that it served square-shaped burger patties and chocolate shakes called "Frostys."

Apart from the burgers and Frostys, there were only three other items on the first menu: french fries, soft drinks, and chili.

Melinda "Wendy" Thomas was just 8 years old when her father founded Wendy's, and he already had a vision for how she would become the brand's mascot.

Inspired by Sanders' success as the face of KFC, Thomas decided to create a similar image for his brand. 

"He wanted a character, because he worked for the Colonel at Kentucky Fried Chicken and knew how much that persona mattered," Wendy Thomas wrote in a blog post for the company in 2019. "He said, 'Wendy, pull your hair up in pigtails.' So, I did. He got his camera and took pictures of me and my sister and said, 'Yep, it's going to be Wendy's Old-Fashioned Hamburgers.'"

"That was it," Thomas continued. "There was no marketing research, no nothing. Just boom. That's it."

One photo of Thomas wearing a blue-and-white-striped dress with her red hair in pigtails became the ultimate inspiration for the chain's logo. While the logo has been altered slightly over the years, the overall idea has remained the same.

Salad bars were added to restaurants in November 1979, and they were popular among customers throughout the 1980s.

However, as more diners opted for drive-thru and carry-out service, salad bars were phased out in favor of more portable salad options. 

Wendy's chocolate Frosty is arguably one of the chain's most famous and popular menu items. Introduced as one of five menu items when the chain first opened in 1969, Frostys were only available in chocolate until 2006.

That all changed when the chain launched its vanilla Frosty.

According to a Wendy's press release from 2006, the chain serves about 300 million Frostys every year.

While other chains have claimed to have invented the drive-thru, Wendy's says it changed the fast-food industry when it introduced its own pick-up window in November 1970.

The window was originally referred to as a "drive-in window" but was renamed "Pick-Up Window" to better reflect the chain's quick-service model. 

According to Wendy's, "This innovation was so revolutionary that customers needed instructions on how to talk through the speaker to place an order."

According to the company's website, in 1977, Wendy's became the first fast-food chain with fewer than 1,000 restaurants to air a national commercial.

Wendy's now has around 6,000 restaurants nationwide.

One Wendy's advertisement from September 1976, presumably a local commercial, featured an animated Wendy and dancing hamburgers. In the commercial, the cartoon characters described how Wendy's "old-fashioned" hamburgers were cooked to order: "Your choice down at Wendy's, where quality is our recipe!" 

Peller became one of the biggest names in fast food after she began starring in Wendy's commercials, shouting out the slogan, "Where's the beef?"

The first advertisement, which appeared in 1984, claimed that Wendy's hamburgers had larger patties than those of the chain's competitors.

The campaign was so popular that it led to a 31% boost in Wendy's annual revenue, according to the chain. However, things took a turn in 1985 after Peller appeared in a Prego commercial that implied she had "finally found" the beef she was looking for. 

"I'm sorry that the company that I worked so hard for does not want to use me in commercials anymore," Peller said in a statement through her attorney, according to The Sun Sentinel in 2006. 

"The commercial infers that Clara found the beef at somewhere other than Wendy's restaurants," William M. Welter, executive vice president of Wendy's International Inc., said in a statement. "Unfortunately, Clara's appearance in the ads makes it extremely difficult for her to serve as a credible spokesperson for our products."

Peller died at age 86 in 1987, just two years after the dispute.

After Wendy's introduced its newly designed logo in 2013, a website author claimed to have found a secret message hidden inside Wendy's iconic blue-and-white dress.

ABC News reported that a posting on the website StockLogos.com pointed out that the word "mom" appeared to be hidden on Wendy's collar. Another website agreed, perhaps prompting the chain to issue a statement clarifying whether the hidden message was purely a coincidence or a ploy to get customers to associate Wendy's food with "Mom's cooking."

"We are aware of this and find it interesting that it appears our Wendy cameo has 'mom' on her ruffled collar. We can assure you it was unintentional," Denny Lynch, Wendy's former senior vice president of communications, said at the time.

In the 1940s, Evelyn Overton found a dessert recipe in a local Detroit newspaper that inspired her to create her "original" cheesecake.

She tweaked the recipe and started making her own cakes.  She eventually opened her own bakery. 

"Everyone loved it," David Overton said. "It became famous."

In time, she gave up the business to focus on raising her two children, David and Renee. She moved her baking equipment into her basement kitchen and continued selling cheesecakes to Detroit restaurants.

In the 1970s, David Overton moved to San Francisco to study law. He persuaded his parents, who were then in their 50s, to move to Los Angeles so his mom's cheesecake business could get another chance in a bigger market.

In 1972, at their son's behest, Oscar and Evelyn Overton moved to Los Angeles and opened a 700-square-foot commercial bakery in North Hollywood.  

"This was probably the size of one of our walk-ins today," David Overton said in the video.

His parents opened The Cheesecake Factory bakery in 1972 and began selling Evelyn Overton's cheesecakes to restaurants throughout Los Angeles.

They worked around the clock, attempting to turn her lifelong dream of owning a successful business into a reality.

Evelyn Overton developed more than a dozen varieties of her cheesecake and other desserts. Her husband was the salesperson. He drove from Santa Barbara to San Diego, selling his wife's desserts to restaurants across Southern California.

While their business found modest success, the patriarch would get the same feedback: "No one needs more than one flavor of cheesecake." 

This frustrated David Overton, especially as some restaurant owners began switching to other suppliers that made less-expensive cheesecakes that he saw as inferior.

"Literally for $0.05, some of these restaurants would switch to another brand," David Overton said.

To prove the demand for his mom's desserts, he opened his own restaurant in Beverly Hills in 1978, despite having no restaurant experience. He named the restaurant The Cheesecake Factory after his parents' bakery. 

On opening day, he was so nervous he didn't open the restaurant until 2 p.m. to avoid the lunch rush. When the doors finally opened, the restaurant filled up within 10 minutes.

Due to his lack of restaurant experience, David Overton "created a simple and straightforward menu with generous portions," The Cheesecake Factory told Business Insider.  

The original menu was a single-page, two-sided document, and it featured 60 items, many of which he knew how to cook himself.

One side featured lunch and dinner options such as burgers, hamburger steak, quiche of the day, and roasted chicken. Salads, grilled meats, and open-faced sandwiches included classic American staples such as crab Louie and tuna salad. One dish, Oscar's special sardine sandwich, was named after his father.

Breakfast featured egg dishes, cereal, toast, and espresso drinks. 

The original dessert menu featured a variety of baked goods and desserts, including cheesecake, carrot cake, zucchini cake, strudel, whipped-cream cakes, chocolate-mousse pie, black forest cake, cream puffs, ice-cream sundaes, milkshakes, banana splits, and Belgian waffles topped with ice cream and whipped cream. The ice cream on the menu was billed as "extra rich."

Prices ranged from $0.85 for a dish of ice cream to $1.95 for the chocolate-mousse pie. A slice of cheesecake cost $1.25.

The Beverly Hills salad bar was called the Fabulous Factory Salad Bar. The cost of a build-your-own salad was $1.95 for a medium plate or $2.95 for a large salad plate.

Salad bars at this time were more closely associated with steakhouses.  The first four Cheesecake Factory restaurants had salad bars. It stopped adding them when the fifth restaurant opened in 1991 in Washington, DC.

"There really were, in the area, high-end restaurants and then fast food, but there was really nothing in the middle," Alethea Rowe, the senior director of public relations and global branding at The Cheesecake Factory, told Business Insider. "And David purposefully created a restaurant that was very much in the middle."

It appealed to middle-class diners who, amid the boom of frozen and microwaved meals, enjoyed the restaurant's made-from-scratch cooking.

The service also helped. Hostess Linda Candioty (pictured) started working for Evelyn Overton in the bakery in 1977. She became the restaurant's first hostess and has held a variety of key positions within the company over the years. Today, she is the company's vice president of guest experience.

"She knew how to please the guest," David Overton said. "I loved operating. I love being in the background. She loved being in the foreground."

The new location was in Marina del Rey, an affluent Los Angeles-area coastal community.

David Overton immediately fell in love with the location.

"I went there, and I said, 'Wow, who wouldn't want to sit out here and have a wonderful meal,'" he said.

Candioty, in the company video, described the bay location this way: "On the water. On the beach. Palm trees. Volleyball. Windsurfers. It was amazing. And it was a zoo from the beginning."

The restaurant was packed full all summer.

"We became an instant hit. It took us about five years to recover from that opening," she said.

After the success of the Marina del Rey restaurant, David Overton chose another coastal spot for its next location: Redondo Beach, California. 

After that, David Overton set a goal to open at least one restaurant every year or every two years.

"So we started to grow because of our success and because people loved our product, and our culture grew right along with it," he said in the company video.

The Redondo Beach restaurant had a lot of empty wall space. So David Overton turned to employee Mary D'Astugues, who was known as an artist. He asked her to paint a ceiling mural and one behind the bar.

She painted while the restaurant was under construction.

"David really liked the aesthetic that Mary's artwork added to the restaurant, and from that point forward, as each new Cheesecake Factory opened in cities across the country, Mary painted custom murals for each location," the company told Business Insider.

David Overton, in a 2011 interview with CNN, said his parents were able to semi-retire as the restaurants performed well in the first several years. 

"Our investors were making a lot of money," he said. "In September 1992, we went public. The stock opened at $20 and went to $27.25 the first day." 

He became the CEO and chair of the board when the company went public. Before that, he was the company's president. He is the only CEO the chain has ever had.

Today, the Cheesecake Factory ranks 36th among US chains by sales on Technomic's top-500 list. Among casual dining chains, it's ranked No. 9.

The restaurant opened in the Dubai Mall under a licensing agreement with Alshaya Trading Co.

The Cheesecake Factory has over 200 domestic restaurants and over 30 international locations. None of the US locations are franchised.

International restaurants are licensed locations. This is an unusual tactic for a large publicly traded company, which typically grows through franchising. Other publicly traded chains that don't franchise include Chipotle and Shake Shack. 

Some of the 36 international locations have opened in top tourist destinations.

In 2016, the company opened its first restaurant in China. The location opened in Disneytown at the Shanghai Disney Resort.

The bread was launched under the Cheesecake Factory at Home brand.

Other restaurant items sold in grocery stores include a handful of whole frozen cheesecakes, including the original cheesecake and the strawberry-topped original cheesecake. 

To gain market share, DoorDash went after large, established restaurant chains. Early partnerships included The Cheesecake Factory, Buffalo Wild Wings, and Wendy's.

While other restaurant chains have expanded delivery services to include other apps such as Uber Eats, Cheesecake Factory remains an exclusive delivery partner with DoorDash.

"It became evident that the combination of two of the most experiential and entrepreneurial restaurant companies could drive greater value as one organization," David Overton said in a statement. 

The April 2020 investment helped The Cheesecake Factory's "liquidity position" as it navigated the COVID-19 pandemic, David Overton said at the time.

In June 2021, The Cheesecake Factory reacquired most of the equity stake it had sold to Roark Capital in a transaction valued at $457.3 million, Restaurant Business reported.

New items are rolled out twice a year, replacing lower-performing items.

In a 2022 Vox article, the writer Alex Abad-Santos called The Cheesecake Factory an "uncanny" chain whose success was built on defying standard industry rules.

The chain's massive menu is one of those industry-defying traditions. Most chains preach operational efficiency by providing a limited menu of dishes that are all profit generators.  

Not at The Cheesecake Factory. 

"The menu was seemingly written by someone who was hungry for everything they could think of but couldn't name what they actually wanted at that moment," Abad-Santos wrote. "The rules that govern regular restaurants have no power over The Cheesecake Factory. If there is one rule at The Cheesecake Factory, it's that the conventional wisdom of the restaurant industry — keeping costs low, concepts simple, and menus under 200 items — is meant to be ignored."

This cheesecake favorite combines all of Adam's favorite childhood treats: Butterfingers, Reese's Peanut Butter Cups, caramel, and the chain's classic cheesecake.

The dish is made with broccoli, zucchini, asparagus, peppers, tomato, onion, garlic, and fresh herbs. It's tossed with Parmesan.

It's one of 14 pasta dishes listed on the menu. 

The fudge cake remains one of The Cheesecake Factory's most beloved desserts, the company told Business Insider.

Avocado egg rolls are a top seller on the menu.

The inspiration for it came after David Overton tasted a crunchy avocado cheese straw while dining at the Peninsula Hotel in Beverly Hills. Avocado was also used as a garnish on the dish. 

It made him wonder whether The Cheesecake Factory could make an egg roll stuffed with avocado chunks. Experimenting commenced, and after multiple tries, The Cheesecake Factory's avocado egg rolls were developed.

Their exact debut is unknown, but they've been around since the late '90s or very early 2000s, the company said. 

Business Insider got a behind-the-scenes look at how The Cheesecake Factory manages its massive menu, with chefs relying on coordinated prep stations, digital timers, and strict deadlines to keep orders moving.

Even though the menu hovers around 250 items, most are made from scratch. The one exception is the chain's cheesecakes, which are delivered frozen to each restaurant and garnished with whipped cream during service.

Entrées are expected to be out about 15 minutes after they're ordered, while appetizers have a seven-minute goal.

Although the chain continues adding around 10 new dishes each year, executives say the menu is nearing its practical limit due to the kitchen's complexity.

In October, former President Barack Obama joked that President Donald Trump had made the White House look like "Saddam Hussein opened a Cheesecake Factory," a reference to Trump's gold-heavy Oval Office design and other White House renovations.

The Cheesecake Factory's former vice president of design disputed the comparison in a CNN interview, while the White House's X account defended the restaurant chain as "a great American institution."

Trump also addressed Obama's remark, telling reporters that the comparison "just shows why you were a lousy president."

After McNuggets were introduced in 1979, franchisees couldn't get enough of them and demanded another hot product to sell.

A nationwide chicken shortage left some franchises without McNuggets, so McDonald's chef René Arend created a fast, affordable alternative.

The design for the McRib used new technology to create a "restructured meat product" developed by Richard Mandigo at the University of Nebraska, NPR reported.

Arend designed the McRib's shape to "look like a slab of ribs," and while the product is made with pork, it doesn't include any actual rib bones.

Made with boneless pork, barbecue sauce, onions, and pickles, the menu item sparked early interest from customers nationwide.

However, while customers showed up to try the McRib for the first time, not many returned for repeat visits, and it disappeared from menus in 1985.

That same year, McDonald's introduced a mini version of the sandwich, the McRib Jr.

The McRib found success as a limited-time offer. In 2007, McDonald's sold 30 million sandwiches, Maxim reported.

In 2008, devoted McRib fan Aaron Klein started the McRib Location website that used crowdsourced tips to help people find the sandwich at select locations nationwide.

"The McRib has been a beloved menu item at McDonald's since its inception nearly 40 years ago," Linda VanGosen, McDonald's vice president of menu innovation, said in a statement at the time.

"There's nothing quite like the taste of the McRib. To our customers, it's become more than a delicious, saucy moment … it's a season, and it's taking the internet by storm. That's why this year we're proud to serve the McRib nationwide for everyone to enjoy."

The launch proved successful and boosted sales that were declining amid the COVID-19 pandemic, Restaurant Business reported.

During the pandemic, chains including Burger King and KFC turned to nostalgia, offering customers familiar comforts during an uncertain time.

However, despite the hype, we were a bit underwhelmed.

The rectangular pork patty reminded us of the sausage McDonald's uses on its breakfast sandwiches, while the pickles and onions tasted crisp and fresh.

We enjoyed the toppings, but the sandwich was missing the barbecue flavor we expected — likely because it arrived with barely any sauce, unlike the much saucier McRibs seen online. This could've been a restaurant-specific error at the time, but we haven't been back to reorder it since.

But yet again, the sendoff didn't stick.

The McRib returned to menus in 2023, 2024, and 2025, continuing the long-running cycle of limited-time disappearances and comebacks.

However, unlike previous years, the McRib was only available in select cities in 2025.

After years of dramatic goodbyes and limited-time returns, McDonald's brought the polarizing pork sandwich back once again in 2026.

Starting on October 27 at select locations in cities including Los Angeles, Chicago, Miami, Atlanta, Philadelphia, and Dallas, fans can purchase a McRib for a limited time, the company told USA Today. Customers in other cities are encouraged to check their McDonald's app for availability.

Its latest comeback proves the McRib's strange staying power.

Every time it disappears, fans wonder whether this will finally be the last time — and head to their nearest location to try it for (possibly) the final time.

For each mix, I followed the recipe on the back of the box for the most basic pancakes and the fewest pancakes.

Many of the recipes required the same mix-to-water ratio, but one required oil, milk, and an egg. I cooked all the pancakes for 1 1/2 minutes on each side, using about half a tablespoon of butter to grease the pan as needed. I also used about a quarter-cup of batter for each pancake.

To keep things as fair as possible, I also served all the pancakes the same way, with a half-tablespoon of butter and a drizzle of Maine maple syrup.

The 32-ounce box cost $4.99 at my local Stop & Shop in New York City. 

Ingredients

• 1 cup mix
• 3/4 cup milk
• 1 tablespoon oil
• 1 egg

Pearl Milling Company has another complete buttermilk pancake mix that only requires adding water, but this kind requires a few extra steps.

After I mixed the ingredients, I noticed the batter was slightly thicker than the batter from other pancake mixes I've tried.

It took a little extra effort to remove all the clumps and make sure the egg was fully incorporated into the batter.

It looked almost cake-like in texture, and it turned a nice golden brown.

The texture was slightly stodgy and crumbly, but also a bit dry. The pancake had a nice, crispy outer layer, but it desperately needed butter and syrup to add some moisture.

The 32-ounce box cost $3.99 at my local Stop & Shop in New York City. 

Ingredients

• 1 cup mix
• 3/4 cup water

However, it was extremely easy to work out the clumps and create a smooth batter.

The pancake was slightly thinner than the others I made, even though I used the same amount of batter for each pancake.

It tasted like something I'd get in a diner, or even a frozen pancake you'd heat up in the microwave.

While the flavor on its own didn't blow me away, I thought it was a great vehicle for maple syrup and butter. It took me back to my childhood.

The 16-ounce bag cost $6.99, making it half the size and double the price of the other brands I tried. I also thought the packaging was beautifully designed and easy to reseal after each use.

Ingredients

• 3/4 cup mix
• 1/2 cup water

For a recipe that only required mixing the powdered pancake mix with water, it looked strikingly similar to the Pearl Milling Company buttermilk pancake mix, which also required an egg, milk, and oil.

The pancake puffed up slightly, becoming about an inch thick, which I thought was the perfect thickness.

The pancake had a good balance of flavor for a "just-add-water" pancake mix, and it is arguably the mix I would reach for again over the others, based on flavor.

However, for half the amount of pancake mix of the other boxes and at double the price, I couldn't say it was the best value compared to the others. I'm simply not convinced it's so much better that it warrants the higher price tag.

The 32-ounce box cost $3.59 at my local Stop & Shop in New York City, making it the cheapest brand I tried.

Ingredients

• 1 cup mix
• 2/3 cup water

It was a perfect balance between thick and runny, and it spread easily in the pan.

The pancakes were slightly thicker than the Hungry Jack-brand pancakes, but not as thick or cake-like as the Pearl Milling Company pancake.

The outside was crispy, but the pancakes themselves were still moist and slightly crumbly on the inside.

Not only did this pancake mix have great flavor and texture, but it was also the cheapest among the brands I tried. This is hands-down the brand I would purchase again.

What customers say: "The pecan iced cinnamon roll is the best I've had in years! Lots of pecans and icing! Also, the coffee is excellent! We'll be back for lunch today," wrote Yelp user Catherine M.

Learn more about Lighthouse Bakery here.

What customers say: "The cinnamon roll! Did I mention the cinnamon roll? Get the cinnamon roll. This trendy and welcoming café hits all the marks with fresh and flavorful food, wonderful coffee, and a lovely atmosphere," wrote Yelp user Robert M.

Learn more about Snow City Cafe here.

What customers say: "My family and I absolutely LOVE Rise-Up Bakery! We got the limited banana Biscoff cinnamon roll, and HOLY COW, it was incredible. Seriously, worth every penny. The other cinnamon rolls are delicious and all very large. The bakery itself is very large, pristine, and the staff is very helpful and attentive. They even gave my little one his own small cinnamon roll on the house, which was so sweet and kind of them. We love coming here for a special treat-highly recommend," wrote Yelp user Aubrey R.

Learn more about Rise Up Bakery here.

What customers say: "Greeted by a friendly server who actually asked if I wanted a booth or table. What a nice way to start off breakfast. My husband found them online because he was looking for cinnamon rolls for me. They bring you a basket. They are delicious
No gooey icing, thank goodness. Homemade and amazing," wrote Yelp user Pj M.

Learn more about Calico County Restaurant here.

What customers say: "The go-to spot for doughnuts and breakfast sandwiches! We love getting their BLT on a croissant, doughnut holes, and cinnamon rolls. Service is always fast and friendly, and you can taste how fresh everything is. Indoor seating only, and their parking spaces are small but easy to get in and out of," wrote Yelp user Viv H.

Learn more about BJ Cinnamon here.

What customers say: "We stopped at Cinnamon's Bakery on the way to Rocky Mountain National Park. We got to the shop at opening and had many options to choose from! The staff was super sweet and answered my many questions. We got three different flavors to try and loved them all. The location is a bit out of the way, but there is plenty of parking, and it's so worth a detour," wrote Yelp user Chelsey B.

Learn more about Cinnamon's Bakery here.

What customers say: "Nobody does pastries like Kouign! I've worked at multiple coffee shops that have carried their baked goods, and I can never pass up buying them. Insanely delicious, especially the cinnamon buns and croissants," wrote Yelp user Victoria W.

Learn more about Kouign Bakery here.

What customers say: "The shareable cinnamon roll (five of us split it before our breakfast came out) is insanely delicious. Great breakfast food and a delicious iced latte. Excellent service, extremely friendly staff, and great ambiance! We loved it," wrote Yelp user Tami L.

Learn more about The Station here.

What customers say: "The shake was delicious as well as the cinnamon bun. It makes sense this place is so highly recommended and loved by the residents," wrote Yelp user Rob M.

Learn more about Knaus Berry Farm here.

What customers say: "We started with a cinnamon roll that was so light, soft, and tasty, it just melted in my mouth. We knew right away we had made the right choice," wrote Yelp user Alex L.

Learn more about Atlanta Breakfast Club here.

What customers say: "Excellent. Can't think of anything they can improve on. Totally worth the wait in line. That cinnamon roll was heaven. Can't wait to go back," wrote Yelp user Nicole G.

Learn more about Papi's Ohana here.

What customers say: "We shared a cinnamon roll too and sampled the pies and brownies at dinner at their sister restaurant at the Sawtooth Hotel. Completely worth the calories," wrote Yelp user Lauren Elizabeth C.

Learn more about Stanley Baking here.

What customers say: "The cinnamon rolls definitely lived up to their reputation. They were soft, fresh, and generously topped with icing, making for a delicious treat. After seeing all of the other dishes being served, we'd love to come back for a full meal on a future visit," wrote Yelp user Chelsea M.

Learn more about Ann Sather Restaurant & Catering here.

What customers say: "This place completely satisfied our cinnamon roll craving! My husband and I split the Maple Bacon Cinnamon Roll, and it was loaded with flavor — sweet, savory, and absolutely indulgent. It was a bit rich for me personally, but my husband was obsessed and would order it again in a heartbeat," wrote Yelp user Sydney T.

Learn more about Ooey Gooey Cinnamon Rolls and Cafe here.

What customers say: "Best cinnamon rolls around! Doughy and the cream cheese frosting is AMAZING," wrote Yelp user Kaitlyn W.

Learn more about Scenic Route Bakery here.

What customers say: "As for bakery items, we had the orange cinnamon roll and a normal cinnamon roll, and they were good as well. They have a fluffy bread texture and the frosting isn't too sweet," wrote Yelp user Rubyanne M.

Learn more about Dolce Bakery here.

What customers say: "A fun, quirky little cafe. Staff is super friendly and helpful. The breakfast sandwiches were excellent, but the cinnamon roll was LIFE CHANGING! Definitely worth heading to this gem," wrote Yelp user Kathryn C.

Learn more about DV8 Kitchen here.

What customers say: "From the biscuit sandwich to the rye brownie to the cinnamon roll to the lemon almond danish, each pastry was perfection," wrote Yelp user Lora P.

Learn more about Levee Baking Co. here.

What customers say: "The pastries, especially the cinnamon rolls, are just the right amount of sweet. It's takeout-only, but the staff is friendly, and the service is quick. Get there early — things sell out fast," wrote Yelp user Casey J.

Learn more about Scratch Baking Company here.

What customers say: "We started with the cinnamon roll, which was delicious and different. Soft in the middle, but the outer edges were more like a crispy biscuit," wrote Yelp user Nicole E.

Learn more about Blue Moon Cafe here.

What customers say: "Do not sleep on that cinnamon roll. Die and go to an icy heaven with all that icing and cinnamon flavor heated up and shareable for two," wrote Yelp user Eric H.

Learn more about Yolqueria here.

What customers say: "Absolutely fantastic breakfast spot. We waited for about 15 minutes at 8 a.m. (I thought we would be early, but I guess not lol). We started off with coffee and a cinnamon roll. The coffee was great, and the cinnamon roll was amazing, so gooey, warm, and the frosting was spot on," wrote Yelp user Jill B.

Learn more about Morning Star Cafe here.

What customers say: "The cinnamon bun was massive with tons of very sweet icing. People say the puppy tail is a better ratio, which is true, but even as an icing girlie, something about the cinnamon roll hit different. It was decadent, rich, and almost overpoweringly sweet," wrote Yelp user Lori J.

Learn more about Isles Bun & Coffee here.

What customers say: "The food was outstanding. The cinnamon roll skillet is listed as a 'small plate,' but it is massive and perfect for sharing…Honestly, everything we tried was so, so, so good," wrote Yelp user Caty S.

Learn more about Blue Dog Bistro here.

What customers say: "After reading the reviews, I had to come here on a trip to St. Louis. And now I understand why people love this place. The brunch is amazing, and the biscuits and cinnamon roll were two highlights. And I had to get a gooey butter cake to go, which was incredible," wrote Yelp user Jim B.

Learn more about Russell's on Macklind here.

What customers say: "Heaven in a cinnamon bun. They are HUGE, fresh, and oh-so-tasty. So are all the other desserts and pastries I tried, as well as the entrées. Terrific value, friendly service, and a wonderful place to relax and enjoy," wrote Yelp user Jim G.

Learn more about Stella's Kitchen & Bakery here.

What customers say: "Be sure to try the cinnamon rolls and scones, which are homemade. They also make their own syrups, some of which rotate seasonally," wrote Yelp user Stephanie A.

Learn more about Hardy Coffee here.

What customers say: "Location was clean and everyone was friendly! Food came out fast and was great! I would recommend the cinnamon roll because it came out fast and was nice and hot," wrote Yelp user Angel H.

Learn more about Eggscellent here.

What customers say: "I ordered the cinnamon roll and the rosemary focaccia bread. Both were amazing! The cinnamon roll was light and fluffy. I'm not the biggest fan of cream cheese frosting, but it wasn't bad and didn't take away from it at all," wrote Yelp user Samantha A.

Learn more about Elephantine Bakery here.

What customers say: "Probably most famously known for their ooey gooey cinnamon buns (that are so coveted a line forms around the block on weekends), but The Hive also serves up great coffee, a cozy space, and a very kid-friendly vibe," wrote Yelp user Katarina L.

Learn more about The Hive here.

What customers say: "Our first stop in Albuquerque...if they have been around since the 40s, you know the food must be good. We tried the breakfast burrito, which is a definite 10 out of 10, and the chicken quesadilla, which was also great. The guacamole was really good, too. Got a cinnamon roll to go that took up the size of the to-go box. OMG so yummy," wrote Yelp user Erin G.

Learn more about Pantry Restaurant here.

What customers say: "I picked up some of their most popular items, including the triple chocolate chunk cookie, a cinnamon bun, and the honey cake. All three were fantastic," wrote Yelp user Sein S.

Learn more about Hani's Bakery here.

What customers say: "It's a bold statement to say I just ate the best cinnamon roll in North Carolina, but honestly... I think I did.
Louie and Honey's Kitchen is flat-out amazing. From the moment you walk in, the vibe is cool and welcoming, with plenty of comfortable seating both indoors and out. The staff was friendly, attentive, and genuinely welcoming. And the baked goods? There were so many incredible-looking options that I already know we'll have to come back and work our way through the menu," wrote Yelp user Lee S.

Learn more about Louie and Honey's Kitchen here.

What customers say: "Stopped here for a great breakfast on our way out of Medora. They have really good caramel cinnamon rolls. Be sure to try them. The staff is really nice, and it was nice and clean. Had a kind of local favorite feel to it," wrote Yelp user Nancy S.

Learn more about Country Rose Cafe here.

What customers say: "This place is fantastic. The staff is friendly and warm. They know the products and can answer any questions you have. It's a tight space, so it's best to be mindful of the space and courteous of others. Otherwise, it's a cute little place on a cute street making DELICIOUS pastries. The cinnamon roll had a tangy cream cheese icing with orange zest. It may be the most balanced pastry I've eaten this year," wrote Yelp user Kryssie H.

Learn more about Brown Bear Bakery here.

What customers say: "I just walked in randomly to pick up some baked goods. I hadn't been before. I grabbed the Harvey cinnamon rolls, and they were the best cinnamon rolls I've ever had! Also, the Gruyère scones were delicious," wrote Yelp user Crystal W.

Learn more about Harvey Bakery & Kitchen here.

What customers say: "My go-to is a mixed spread of sweet and savory bites. Got the cinnamon roll for the first time, and it was divine. They have interesting seasonal offerings too, so don't forget to review those while perusing the menu," wrote Yelp user Tiffany V.

Learn more about Screen Door Eastside here.

What customers say: "I really enjoyed the cinnamon rolls. They are not ooey gooey with frosting like typical cinnamon rolls; they're closer to a monkey bread texture, and I like that about them. Not as messy to eat and just as addictive," wrote Yelp user Ainsley E.

Learn more about Oram's Donut Shop here.

What customers say: "The meal comes with dinner rolls, their (legendary) cinnamon buns, fresh salad, pasta with sauce, crispy french fries, and of course the juicy chicken," wrote Yelp user Rebecca H.

Learn more about The Village Haven here.

What customers say: "The banana foster [cinnamon roll] is outstanding, but can't go wrong with a classic cinnamon roll. Pay attention to their grits of the day as it changes," wrote Yelp user Jerrin H.

Learn more about The Devine Cinnamon Roll Deli here.

What customers say: "I got a cinnamon bun to go. It was huge and delicious. I also got a scrambled egg and bacon on a fresh bun. It was great also," wrote Yelp user Beverly M.

Learn more about Baker's Bakery & Cafe here.

What customers say: "Yummy! The fried cinnamon roll was very good. I had the hash, and it was great. My daughter had the pot roast Benedict, and it might be the best breakfast I've ever tasted. Five stars," wrote Yelp user Lee H.

Learn more about Crockett's 1875 Breakfast Camp here.

What customers say: "I was worried that the cinnamon roll quality would be subpar due to being covered with the toppings, but I was wrong. The cinnamon itself was fresh and soft and probably delish on its own. I recommend checking out this place," wrote Yelp user Tia T.

Learn more about Cranky Granny's Sweet Rolls here.

What customers say: "The best food for any time of the day. Very quick, coffee is great. The morning line was insane, but they cleared it quickly. Pricing is beyond reasonable. One thing — never leave without a cinnamon roll," wrote Yelp user Christina S.

Learn more about River Rock Roasting Co here.

What customers say: "We got the Danish, a loaf of sourdough, some coffee, and cinnamon rolls. Everything was really good, but the cinnamon rolls were exceptional! Great little bakery," wrote Yelp user Yuval J.

Learn more about Sticky Fingers Bakery here.

What customers say: "The wait can be very long (we waited 90 minutes on a Sunday morning), but it is worth it because the food is AMAZING! We had the latte flight, cowboy Benedict, and the cinnamon roll. Everything was delicious," wrote Yelp user Leah O.

Learn more about The Bee & the Biscuit here.

What customers say: "Getting in line an hour before opening for a good chance of locking down a box [of doughnuts] and their equally delicious cinnamon roll. Flour Box usually sells out around noon," wrote Yelp user Trung V.

Learn more about The Flour Box here.

What customers say: "When I walked inside, I was impressed by how cute this little bakery was set up. Then I had to try something from here, and I got a cinnamon roll. The cinnamon roll was so good! If you get the chance, I would definitely recommend stopping in and checking this place out," wrote Yelp user Alexa A.

Learn more about Wardensville Garden Market here.

What customers say: "Franks Diner was awesome and such a fun experience. We went for breakfast. There was a 40-minute wait on a Saturday morning, so we walked part of the farmers market, which was a perfect spot and just enough time. I had their Bloody Mary and veggie omelet with a side of bacon, and we split a cinnamon roll. I recommend all of it. The booths on the train car are comfy, and it's just a fun restaurant setting. The staff was fun and attentive. I'd give 10 stars. Highly recommend," wrote Yelp user Ashley H.

Learn more about Franks Diner here.

What customers say: "For a Friday mid-morning, they were still hopping and yet greeted us the moment we walked in. We were directed to a table and had hot coffee almost as quickly as we ordered it! The cinnamon roll was beautiful, but even better, it tasted better than it looked. Warm, fragrant with cinnamon. It melted in our mouths. It's a friendly step back in time with the counters and the conversations. When in Laramie, don't miss it," wrote Yelp user Rebekah A.

Learn more about J's Prairie Rose here.