Wendy’s Cinnabon Pull-Apart Price, Nutrition, Allergen

Price: $4.29 
Cal: 550

Wendy’s has introduced a new indulgent treat to its menu: the Cinnabon® Pull-Apart. This mouthwatering dessert combines the iconic taste of Cinnabon with the convenience of a shareable pull-apart format. Priced reasonably, the Cinnabon Pull-Apart is an affordable way to satisfy your sweet tooth. However, as with many indulgent treats,

it’s important to consider the nutritional content and potential allergens. Packed with rich cinnamon flavor and a generous layer of frosting, this dessert is high in calories, sugar, and carbohydrates, making it a special treat best enjoyed in moderation.

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Nutrition Information

Nutrient	Amount
Calories	580 kcal
Total Fat	43 g
Saturated Fat	17 g
Trans Fat	0 g
Cholesterol	235 mg
Sodium	1290 mg
Total Carbohydrate	28 g
Dietary Fiber	1 g
Total Sugars	3 g
Protein	19 g
Calcium	10% DV
Iron	15% DV
Potassium	6% DV

Allergens

Eggs, Milk, Soy, Wheat

Ingredients in Cinnabon Pull-Apart

Cinnabon® Pull-Apart Ingredients:

1. Enriched Flour: A refined wheat flour enriched with nutrients like niacin, iron, and folic acid. It’s the main structure of the pull-apart bread.
   • Wheat Flour: Provides the gluten necessary for the dough’s elasticity.
   • Malted Barley Flour: Enhances yeast fermentation, adding flavor and texture.
   • Vitamins and Minerals: Niacin, iron, thiamin, riboflavin, and folic acid are added to improve the nutritional content.
2. Margarine: A plant-based fat used to add richness and moisture to the dough. Contains:
   • Palm Oil: A saturated fat providing structure.
   • Canola and Soybean Oil: Unsaturated fats for a softer texture.
   • Monoglycerides and Diglycerides: Emulsifiers to blend fats with water.
   • Soy Lecithin: An emulsifier and stabilizer.
   • Preservatives: Potassium sorbate and citric acid to extend shelf life.
   • Color and Flavoring: Annatto, turmeric, and beta-carotene for color; artificial flavors for taste.
   • Vitamins: Vitamin A Palmitate and Vitamin D3 for added nutrition.
3. High Fructose Corn Syrup and Sugar: Sweeteners that contribute to the dough’s flavor and caramelization.
4. Syrup: A mixture of glucose, sugar, molasses, and salt used to sweeten and add moisture.
5. Water: Essential for hydrating the flour and activating the yeast.
6. Eggs: Provide structure, richness, and color to the dough.
7. Yeast: A leavening agent that causes the dough to rise by producing carbon dioxide.
8. Brown Sugar (Dark and Light): Adds sweetness and a molasses flavor, contributing to the dough’s caramelized exterior.
9. Soybean Oil: An additional fat source for a tender crumb.
10. Minor Ingredients (less than 2%):
    • Baking Powder, Sodium Bicarbonate, Disodium Phosphate: Chemical leaveners to assist in rising.
    • Calcium Propionate: A preservative that prevents mold.
    • Calcium Sulfate: Used to strengthen the dough.
    • Cinnamon: The key spice that provides the signature flavor.
    • Cocoa Powder: Adds depth to the flavor.
    • Dextrose and Pectin: Sweeteners and thickeners.
    • Guar Gum and Sodium Alginate: Thickeners and stabilizers to improve texture.
    • Enzymes: Assist in breaking down starches and proteins for a better dough texture.
    • Natural and Artificial Flavors: Enhance the overall taste profile.
    • Sunflower Oil: Another fat source for moisture.
    • Whey Powder: Adds a slight dairy flavor and aids in browning.

Cream Cheese Frosting Ingredients:

1. Sugar: The primary sweetener.
2. Cream Cheese: Provides the creamy texture and tangy flavor. Made from:
   • Pasteurized Milk and Cream: The dairy base.
   • Cheese Culture: Ferments the milk to create the cheese.
   • Stabilizers (Guar Gum, Carob Bean Gum, Xanthan Gum): Help maintain texture and consistency.
3. Margarine: Adds richness and smoothness to the frosting, containing similar ingredients as in the dough margarine.
4. Corn Syrup Solids: Adds sweetness and helps to maintain texture.
5. Soybean Oil: Contributes to the creamy texture.
6. Preservatives (Potassium Sorbate, Sodium Benzoate): Extend shelf life.
7. Flavorings and Colorings: Natural and artificial flavors, with beta-carotene for color.

FAQS

1. What are the main allergens in Cinnabon Pull-Apart?

• The main allergens in Cinnabon Pull-Apart include eggs, milk, soy, and wheat.

2. Is the Cinnabon Pull-Apart gluten-free?

• No, Cinnabon Pull-Apart is not gluten-free. It contains enriched wheat flour, which includes gluten.

3. Can I find a dairy-free version of the Cinnabon Pull-Apart?

• The standard Cinnabon Pull-Apart contains dairy products like milk, butter, and cream cheese. A dairy-free version is not available in the original recipe.

4. Does the product contain nuts?

• The ingredients listed do not include nuts, but cross-contamination is possible. It’s always best to check with the manufacturer if you have a nut allergy.

5. Is the Cinnabon Pull-Apart suitable for vegetarians?

• Yes, the Cinnabon Pull-Apart is suitable for vegetarians as it contains no meat products. However, it does contain dairy and eggs.

6. How should I store the Cinnabon Pull-Apart?

• Store the Cinnabon Pull-Apart in a cool, dry place. Once opened, it’s best to consume it within a few days or refrigerate it to extend its shelf life.

7. Can I freeze the Cinnabon Pull-Apart?

• Yes, you can freeze the Cinnabon Pull-Apart. Make sure it’s wrapped tightly in plastic wrap or stored in an airtight container to prevent freezer burn. Thaw it in the refrigerator before reheating.