A powdered crust colorant for topical application to a white dough is prepared from dextrose, wheat starch, pregelatinized starch and powdered caramel colorant. The colorant is applied topically to the exterior surface of the white dough after it has been formed into a cinnamon roll. The white dough with the powdered crust colorant is then frozen and later placed in a microwave so that upon finishing the white dough into a cinnamon roll, the crust colorant is heated and causes the top part of the crust to turn brown or tan.
