Saltie Public Food Database

Cinnamon Rolls With Cream Cheese Frosting

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Brand Hy-vee
UPC Code 075450150919
Data Source USDA

Nutrition Facts

Serving Sizes 1 roll (88g)
roll
Calories 260
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 220mg 10%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 7%
Sugars 16g
Protein 4g 8%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 roll of Cinnamon Rolls With Cream Cheese Frosting are 73% in carbs, 21% in fat, and 6% in protein.

carbs: 73%
fat: 21%
protein: 6%

Carbs to Weight Ratio

The carbs to weight ratio of Cinnamon Rolls With Cream Cheese Frosting is 55%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Cinnamon Rolls With Cream Cheese Frosting is estimated to be 34%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Unbleached Enriched White Flour (Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate Or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Brown Sugar, Sucrose, Cream Yeast, Soybean Oil And/or Canola Oil, Vegetable Shortening, Nonfat Dry Milk, Cinnamon, Wheat Starch, Salt, Malt, Natural Flavor, Rice Flour, Sunflower Oil, Sunflower Lecithin, Guar Gum, Polysorbate 60, Sodium Stearoyl Lactylate, Ascorbic Acid, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Enzyme (For Improved Baking). Cream Cheese Frosting: Powdered Sugar, Vegetable Shortening, Water, Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Carob Bean Gum), Natural And Artificial Flavor, Salt.

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