Roll, sweet, no frosting
Common food
Photo: Wikipedia
A sweet roll is a soft, enriched yeast bread, often swirled with cinnamon or sugar, offering a tender, slightly chewy crumb and a subtly sweet, buttery flavor. Nutritionally, it provides a quick source of energy from its carbohydrate content, with a modest amount of protein.
💚 Why it's loved
People love sweet rolls for their comforting, nostalgic flavor and soft, pillowy texture, often associating them with weekend breakfasts or holiday gatherings. Their versatility allows them to be enjoyed plain, glazed, or filled, making them a adaptable treat for many palates.
⚠️ Watch-outs & how to enjoy it better
Due to its high carbohydrate and sugar content, a sweet roll can cause a rapid blood sugar spike, making it a less ideal choice for individuals managing diabetes or seeking sustained energy. To mitigate this, pair it with a source of protein (like Greek yogurt) or healthy fat (like nut butter) to slow digestion, and practice portion control by enjoying half a roll.
Key benefits
- Provides quick energy from carbohydrates
- Contains a small amount of protein from wheat flour
- Can be a comforting, familiar treat
- Versatile base for various sweet or savory toppings
- Often enjoyed as part of a social or cultural tradition
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic spiral shape of a cinnamon roll is designed to maximize the surface area for the cinnamon-sugar filling, creating those coveted caramelized layers when baked.
Full nutrition (scales with serving)
| Water | 27.8 g |
| Energy | 321 kcal |
| Protein | 10.0 g |
| Total lipid (fat) | 7.4 g |
| Carbohydrate, by difference | 53.6 g |
| Fiber, total dietary | 3.1 g |
| Total Sugars | 15.4 g |
| Calcium, Ca | 62.0 mg |
| Iron, Fe | 2.7 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 127 mg |
| Potassium, K | 149 mg |
| Sodium, Na | 253 mg |
| Zinc, Zn | 0.85 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 8.5 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.48 mg |
| Riboflavin | 0.33 mg |
| Niacin | 3.8 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 91.0 ug |
| Folic acid | 51.0 ug |
| Folate, food | 40.0 ug |
| Folate, DFE | 127 ug |
| Choline, total | 14.6 mg |
| Vitamin B-12 | 0.21 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 40.0 ug |
| Retinol | 40.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 15.0 ug |
| Vitamin E (alpha-tocopherol) | 0.38 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.60 ug |
| Fatty acids, total saturated | 3.5 g |
| SFA 4:0 | 0.10 g |
| SFA 6:0 | 0.08 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.13 g |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.46 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.79 g |
| Fatty acids, total monounsaturated | 1.9 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 1.7 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.85 g |
| PUFA 18:2 | 0.76 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 55.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between a sweet roll and a doughnut?
A sweet roll is a yeast-leavened bread dough that is rolled, shaped, and baked, resulting in a soft, bread-like texture. A doughnut is typically a fried dough, which can be yeast-raised or cake-like, giving it a different, often denser or crispier texture.
Can I freeze sweet rolls?
Yes, sweet rolls freeze exceptionally well. Wrap them tightly in plastic wrap and aluminum foil, or place them in a freezer bag. They can be frozen for up to 3 months and reheated in the oven or microwave for a fresh-tasting treat.
Why is my sweet roll dough not rising?
The most common reasons are inactive yeast (check the expiration date), liquid that is too hot (killing the yeast) or too cold (not activating it), or a drafty, cool environment. Ensure your yeast is proofed in warm (105-110°F / 40-43°C) liquid and let the dough rise in a warm, draft-free spot.