Cinnabon Cinnamon Roll Nutritution Facts

Cinnabon Cinnamon Roll Nutritution Facts
Photo Credit caramel cinnamon rolls image by Joyce Wilkes from Fotolia.com

Sweet pastries are a traditional food often enjoyed for breakfast in many parts of the world. Typically served warm, cinnamon buns are often made from a sweet yeast dough interlaced with cinnamon and are usually glazed with sugar. According to the "Center for Science in the Public Interest," however, some cinnamon buns sold in American food stores are very high in calories and sugar, and contain more saturated fat than some popular fast-food bacon cheeseburgers. The Cinnabon brand's Classic Cinnabons are a popular American favorite.

Calories

One Classic Cinnabon contains 880 total calories, according to cinnabon.com, and weighs 220 grams.

Fat and Sodium

There are a total of 36 grams of fat in a Classic Cinnabon. Of these, 17 grams are saturated fat. One of these rolls also delivers 20 mg of cholesterol. Information concerning trans fat content is not provided in the Nutrition Facts presented on the company's website. A single Classic Cinnabon contains 830 mg of sodium. The "National Institutes of Health" recommend that an individual's total dietary sodium be limited to less than 2,400 mg per day.

Carbohydrates

One Classic Cinnabon contains 127 total grams of carbohydrate. Of these, 59 grams are sugar. One bun also delivers 2 grams of dietary fiber.

Protein and Other Nutrients

There are 13 grams of protein in one Classic Cinnabon. Cinnabon.com does not list the vitamin and mineral content of the Classic Cinnabon in its Nutrition Facts.

Considerations

Cinnabon also sells a smaller version of its Classic Cinnabon, the "Minibon." It is interesting to note the nutritional difference between the two sizes. According to cinnabon.com, one Minibon contains 350 calories; 14 grams total fat, of which 7 grams are saturated fat; 5 mg cholesterol; 330 mg sodium; 51 grams total carbohydrate, of which 24 grams are sugar and 1 gram is fiber; as well as 5 grams of protein.

References

Article reviewed by SPEstes Last updated on: Jun 14, 2011

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