Cinnaholic cinnamon rolls
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Cinnaholic menu

The following information was recently updated on September 29, 2019

Cinnaholic is a dessert shop in downtown SLC with a menu built around build your own cinnamon rolls. Worthy of note is that everything on the menu here is 100% vegan friendly with no dairy in sight.

Cinnaholic menu

The following Cinnaholic menu is dated September 2019:

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Cinnaholic Salt Lake City menu - ordering step one
Cinnaholic Salt Lake City menu – ordering step one
Cinnaholic Salt Lake City menu - ordering step two
Cinnaholic Salt Lake City menu – ordering step two
Cinnaholic Salt Lake City menu - ordering step three
Cinnaholic Salt Lake City menu – ordering step three
Cinnaholic Salt Lake City menu - other items
Cinnaholic Salt Lake City menu – other items

What are the hours for Cinnaholic

Monday9.00 a.m. – 9.00 p.m.
Tuesday9.00 a.m. – 9.00 p.m.
Wednesday9.00 a.m. – 9.00 p.m.
Thursday9.00 a.m. – 9.00 p.m.
Friday9.00 a.m. – 10.00 p.m.
Saturday9.00 a.m. – 10.00 p.m.
Sunday11.00 a.m. – 6.00 p.m.

What else should I know about Cinnaholic

Cuisine: Dessert
Don’t miss: Cinnamon rolls to order
Reservations: No
Parking: Shared lot
Alcohol: No
Service and atmosphere: Casual, counter ordering

Where is Cinnaholic located?

358 South 700 East, Salt Lake City, UT 84102, USA
(385) 415-2744

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.