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Legendary Cinnamon Roll
Photo: Open Food Facts contributors (CC BY-SA)

Cakes

Legendary Cinnamon Roll

2.2 oz/63 g

Okay out of 100 High confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains non-nutritive sweeteners
  • Contains sugar alcohols
  • Contains seed oils
  • Contains palm oil
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Why it scores 41

Legendary Cinnamon Roll scores 41 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. 9 kinds of ultra-processing markers: Industrial additive classes found: anti-caking agent, bulking agent, emulsifier, flavoring, humectant, industrial protein, non-nutritive sweetener, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. Emerging
  3. Erythritol: A 2023 study linked higher blood erythritol to cardiovascular events and found it increased clotting activity; long-term safety studies are warranted. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better croissants, sweet rolls and pastries

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Cinnamon Roll

START100

Ingredients

  • Erythritol
    Strong A 2023 study linked higher blood erythritol to cardiovascular events and found it increased clotting activity; long-term safety studies are warranted. [1][2]
  • Sucralose
    Strong In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. [3][4][5][6][7]
  • Protein blend (unspecified)
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Collagen
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Safflower oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [13][14][15]
  • Palm kernel oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [13][14][15]
  • Soluble corn fiber (resistant dextrin)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Glycerin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [16][8]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Powdered cellulose
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Sucrose esters of fatty acids
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Sodium alginate
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
subtotal−28

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 9 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, bulking agent, emulsifier, flavoring, humectant, industrial protein, non-nutritive sweetener, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. [8]
subtotal−26

Nutrition per 100 g

  • Saturated fat 5.1 g / 100 g
    Strong High in saturated fat. [13]
  • Salt 1.5 g / 100 g
    Strong High in salt. [17]
  • Energy 317 kcal / 100 g
    Info Energy-dense for its weight. [7]
  • Fiber 14.3 g / 100 g
    Strong A good source of fiber. [7]
  • Protein 31.7 g / 100 g
    Info A good source of protein. [7]
subtotal−5
TOTAL 41Okay

100 − 59 = 41

Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [18]

GTIN 00810035971622 · 2026-07-07

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy317 kcal
Fat25.2 g
Saturated fat5.1 g
Trans fat0 g
Carbohydrates34.9 g
Sugars0 g
Added sugars0 g
Fiber14.3 g
Protein31.7 g
Salt1.5 g

Serving: 1 serving (63 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Protein Blend (Micellar Casein, Collagen Peptides, Whey Protein Isolate), LF Low Polyunsaturated Fat Oil (Contains One or More of the Following: High Oleic Sunflower Oil, High Oleic Safflower Oil, Palm Oil, Palm Kernel Oil), Erythritol, Water, Polydextrose, Glycerin, Cinnamon, Xanthan Gum, Psyllium Husk, Modified Resistant Tapioca Starch, Natural Flavors, Sunflower Lecithin, Cellulose, Sucralose, Sucrose Fatty Acid Esters, Sodium Alginate, Citric Acid, Sea Salt, Baking Soda.

Allergens and diets

Contains: Milk

  • Not vegan
  • Not vegetarian
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest cakes in the US

More from Legendary

Sources

  1. The artificial sweetener erythritol and cardiovascular event risk

    Nature Medicine · March 2023 · Peer-reviewed

    “Our findings reveal that erythritol is both associated with incident MACE risk and fosters enhanced thrombosis. Studies assessing the long-term safety of erythritol are warranted.”

    doi.org

  2. Re-evaluation of erythritol (E 968) as a food additive (plain language summary)

    European Food Safety Authority · Dec 20, 2023 · Agency assessment

    “In all groups of people, both acute and chronic exposure to erythritol is above the newly set ADI.”

    efsa.europa.eu

  3. Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance

    Cell · September 2022 · Peer-reviewed

    “As groups, each administered NNS distinctly altered stool and oral microbiome and plasma metabolome, whereas saccharin and sucralose significantly impaired glycemic responses.”

    doi.org

  4. Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: in vitro screening assays

    Journal of Toxicology and Environmental Health, Part B · Aug 18, 2023 · Peer-reviewed

    “Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress, and cancer”

    doi.org

  5. EFSA finds sucralose safe when used as currently authorised; cannot confirm safety of extending its use

    European Food Safety Authority · Feb 17, 2026 · Agency assessment

    “EFSA’s experts concluded that the sweetener sucralose (E 955) continues to be safe for consumers for its currently authorised uses as a food additive.”

    efsa.europa.eu

  6. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  7. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  8. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  10. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  11. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  12. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  14. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  15. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  16. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  17. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  18. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  19. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  20. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  21. Regulation (EU) No 1169/2011, Annex III point 2.4 (foods with more than 10 % added polyols)

    European Union (Official Journal) · Oct 25, 2011 · Law

    “‘excessive consumption may produce laxative effects’.”

    eur-lex.europa.eu

  22. 21 CFR 184.1835 Sorbitol

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ““Excess consumption may have a laxative effect.””

    ecfr.gov