Abstract: A method for manufacturing a portable cinnamon roll includes forming raw dough in the shape of a sphere having a central pocket, placing cinnamon, frosting and sugar within the central pocket and cooking the raw dough with cinnamon, frosting and sugar until it is fully prepared for consumption.

Abstract: An improved frozen cinnamon roll can be produced using a specific improved recipe and a significantly improved process. The cinnamon roll product can be manufactured and sold in a frozen form to a retail outlet. At the retail outlet, the frozen product can be thawed and baked to form a cinnamon roll that appears substantially equivalent to a fresh cinnamon roll prepared from basic ingredients on site. The recipe involves the use of specific ratios of ingredients that results in a frozen formulation that can be prepared frozen, thawed and baked successfully. In the process, a soft, sweet dough formulation is combined with a fat smear combined with a passivated cinnamon preparation. The soft, sweet, yeast-leavened dough is protected from deactivation by cinnamon using a preferred amount of smear in relation to the cinnamon. Further, the cinnamon is incorporated into the fat, using procedures forming a coated smear, that protect the soft, sweet dough yeast from the cinnamon materials.

Abstract: A carob wafer for use with frozen confections using a combination of ingredients which include flour, sweeteners, extra virgin olive oil, carob powder, cinnamon, vanilla and water. The cinnamon and vanilla can be optional but if used organic is preferred. When molasses is used as the sweetener, unsulphured organic molasses is preferred. The flour is preferably unbleached white, whole wheat, spelt, oat flour, organic sprouted whole wheat, organic sprouted spelt, organic millet and brown rice flour. Flours should be organic and sprouted if available. Other sweeteners besides molasses such as honey and date sugar can be used as desired.

Abstract: Doughs and batters may be prepared that include sweetener, fat, EPA/DHA Omega 3 fatty acids, flour, and optionally cinnamon. Bakery goods may be prepared from the described doughs or batters.

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.

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.

Abstract: Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.

Abstract: A no fat, no cholesterol cake possesses a dry premix component, consisting, on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg. whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.

Abstract: A no fat, no cholesterol cake possesses a dry premix component, containing on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.

Abstract: A composition containing psyllium fiber and xylitol. The composition is in one of powered, liquid or product form. In powdered form the composition is used for producing confectionery products, beverages, baked good products, bakery products, snack bars and similar foodstuff products. In product form, the composition is used to produce confectionery products, baked good products, bakery products, snack bars and similar foodstuff products. The fiber is preferably psyllium fiber. However, the psyllium fiber may be substituted with fruit fiber and derivatives including pectin; seaweed gums and derivatives, including carrageenan, agar and alginates; cellulose and derivatives; cereal grain fibers, including corn, wheat, oat, rice, barley and soy; fructooligosaccharides and its derivatives; seed gums, including guar and locust bean; tree gums, including karaya, tragacanth and acacia; xantham gum; vegetable fiber, including pea and legumes; and potato fiber.