Cinnamon Roll

Nutrition Facts

Serving Size 1 EACH

Calories 765

Calories from Fat 37.1

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 25.8g

40%

Sat. Fat 15.4g

- - -%

Trans Fat 0.9g

Cholesterol 94.1mg

- - -%

Sodium 441.4mg

19%

Amount/Serving

%DV*

Tot. Carb. 123.5g

37%

Dietary Fiber 4g

12%

Sugars 69.8g

Includes 37.1g Added Sugars

Protein 11.7g

Vitamin D - 1.4mcg - 0%

Calcium - 160.6mg - 16%

Iron - 3.7mg - 46%

Potassium - 255.2mg - 5%

INGREDIENTS: Large Cinnamon Rolls (Large Cinnamon Roll Puck (Sweet Roll Dough (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), WATER, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), DRY MILK (nonfat dry milk, vitamin a palmiate, vitamin d3, silicon dioxide (prevents caking). contains milk.), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), SUGAR (sugar), YEAST (yeast, sorbitan monostearate, ascorbic acid), KOSHER SALT (salt, yellow prussiate of soda)), Cinnamon Smear (UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), BROWN SUGAR (sugar, molasses ), SUGAR (sugar), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), CINNAMON, FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), WATER, VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda))), VANILLA ICING (sugar, water, corn syrup, palm oil, contains less than 2% of the following: modified tapioca starch, to preserve freshness (sorbic acid, sulfiting agents), colored with (titanium dioxide), artificial flavor. ))

ALLERGENS: Milk, Eggs, Wheat, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.