Sweet-tasting cereal products are frequently consumed as snacks and meal additives in children’s diets. While the adverse impact of sugars added to these products has been explicitly confirmed, their significant contents of salt and sodium (Na) are often underestimated. The aims of this study were to investigate the Na content and calculate the salt amounts in sweetened cereal products, as well as to estimate their contribution to the sodium intake and coverage of the adequate intake (AI) of Na and salt in the diets of children aged <1, 1–3. 4–6, 7–10 and 11–14 years. The research material consisted of sweet cereal products ( n = 194) purchased from grocery stores in Lublin, Poland. The average Na and salt contents (per 1,000 g) in the selected sweet cereal products can be ordered as follows: confectionery bakery products > breakfast cereals > cookies > cereal bars > cookies for babies and toddlers = rice waffles. Confectionery bakery products had the largest share across all age groups in Na and salt intakes, covering 8.9–14.3% of AI, followed by breakfast cereals: 2.7–4.6%, and cookies: 1.4–1.8%. Confectionery bakery products were the main sources of Na and salt to children aged 1–14 years among the analysed sweet cereal products. Current reports indicate that it is impossible to completely eliminate salt from sweet bakery products; however, reducing its quantity in recipes would contribute to lowering salt intake. Hence, there is a need for further analysis of sweet cereal products as sources of not only simple sugars but also salt.