Unhealthy dietary patterns, such as a high intake of ultra-processed products, are related to increased risk of non-communicable diseases. Among the ultra-processed products, bakery products, commonly consumed by Brazilians, stand out. Aiming to improve the nutritional value of bakery products, it is interesting to add fiber-rich ingredients, such as Brazilian Cerrado fruits (BCF). However, studies that can predict the sensory acceptance of these products when they are placed on the market are needed. In this concerning, we aimed to assess the sensory expectancy of breads, cakes, and cookies with the addition of six BCF: baru (Dipteryx alata), bocaiuva (Acrocomia aculeata), jatobá-do-cerrado (Hymenaea courbaril), buriti (Mauritia flexuosa), mama-cadela (Brosimum gaudichaudii) and mangaba (Hancornia speciosa). Check-All-That-Apply (CATA) questions was used to identify the descriptors related to the appearance, flavor, aroma and texture which research participants expected from the products after viewing only a picture of each fruit. An online survey was applied through the Google Forms platform with Brazilian volunteers residing in the states covered by the Cerrado biome, with Internet access and aged 18 years or over (n=573). Statistical analyses were performed using the XLSTAT software. The frequency responses of the CATA questions was evaluated using a Cochran test, t-test, and Scott-Knott test, each with a 5% significance level. Tasty, pleasant aroma, and soft texture were the main descriptors mentioned. Considering the sensorial expectancy related to the bakery products, the baru cake was the most highly rated, followed by mangaba cake and cookies. Results suggest that further studies evaluating the applicability of BCF in bakery products would be interesting. The incorporation of these fruits can contribute to the nutritional enrichment of these products due to nutrients and bioactive compounds. They can also contribute to cultural and regional enhancement, preservation of the Cerrado biome and expansion of the local economy.