Re: American Bacon
Fact 1: it's the taste, it's awful, and usually covered in maple syrup
No, it isn't. This is some sort of local variant.
Salt/smoke curing is most common, but honey curing can be found, mostly in places advertising "Irish Bacon". This is possibly what you tasted and thought was maple syrup.
Maple syrup, if available, is usually considered a condiment and as such added by the customer at the table. You'd have to ask for it if you were ordering bacon in a diner in my neck of the woods, since it normally only gets put out if you order pancakes.
Fact 2: They also like to put cinnimon with everything, and I mean EVERYTHING
No, they don't. This, again, is some sort of local variant. I speak from personal knowledge and taste here as I eat in the USA and hate cinnamon. You don't want it in a place famed for it's cinnamon bacon, simply add "hold the cinnamon" to your order.
Fact 3: In America, the short order cooks don't usually take it as an affront to their years of training if you tell them how you'd like your bacon cooked and what you would and would not like sprinkled on it.
In fact, my experience has been that they have refreshing take on breakfast in most places - you tell them what you would like to eat and they'll make it for you. This is because American cooks think their customers know best and are grown-ups who don't expect to have people make such decisions for them.
CF most places in the UK where "NO SUBSTITUTIONS" features large, loud and often. It is one of the reasons I knew I wasn't going back after a week Stateside in a job that could have me working all night and seeking a very Midlands-style breakfast at four in the afternoon.