Abstract: A rolled pastry composition, capable of microwave cooking from a raw frozen condition so as to have a “fresh baked” quality and character, is provided. The composition includes a dough, a cinnamon smear coating a portion of the dough, and an activatable colorant receivable upon the surface of the rolled pastry composition which, upon heating of the raw frozen composition, provides a brown “fresh baked” color for the finished pastry. The dough comprises a dual leavening system such that the rolled pastry composition volumetrically expands by about 1.5 to 3 times during microwave baking from a raw frozen condition.