Abstract: The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

Abstract: The present invention is directed to an apparatus for improving the textural appearance and desirable mouth feel of processed dough intermediates, such as cinnamon rolls or buns. The apparatus of the present invention is provided with an integral, arcuately configured cutting element within the individual dough modules to create an aesthetically pleasing textural effect to dough intermediates that manifests itself upon further processing of the dough intermediate prior to consumption.