The Doich Cinnamon Brunch Crunch snacking dough is a new online exclusive from the brand that targets the popularity of sweet, textural cookie dough treats with a convenient, nutrition-minded twist.
The product was developed with Angela's Cakes founder Angela Simmons and features a cinnamon-forward flavor that's inspired by some classic weekend brunch meal varieties. The product can be eaten raw or baked to maximize convenience and is free from the top eight allergens with a plant-based recipe that's also low in sugar and gluten-free.
CEO and Co-Founder Anthony Scialdone spoke on the new Doich Cinnamon Brunch Crunch snacking dough saying, "Angela was an incredible partner throughout this collaboration. Her commitment to intentional living made her a natural fit for this flavor. Cinnamon Brunch Crunch reflects our shared vision of creating snacks that deliver exceptional taste with ingredients that resonate with today’s wellness-minded consumers."
Collaborative Cookie Dough Treats
Doich Cinnamon Brunch Crunch Was Created with Angela Simmons
Trend Themes
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Collaborative Wellness Treats — Celebrity and founder partnerships are reshaping indulgent snacks through limited flavors that pair personal lifestyle narratives with better-for-you ingredient credentials.
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Allergen-free Indulgence — Sweet formats free from major allergens are expanding premium treat occasions by making nostalgic flavors more accessible to households with diverse dietary needs.
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Dual-format Snacking — Raw-or-baked dough products reflect a flexible convenience model where one purchase supports instant snacking, at-home baking, and customizable dessert rituals.
Industry Implications
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Snack Foods — Texture-rich, low-sugar snack concepts are creating space for indulgent products that balance sensory appeal with wellness-driven positioning.
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Plant-based Foods — Plant-based dessert innovation is moving beyond substitutes into craveable formats that use cleaner recipes as a mainstream flavor and lifestyle advantage.
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E-commerce Grocery — Online-exclusive launches are enabling food brands to test collaborative flavors, reach niche wellness audiences, and build scarcity around specialty treats.