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    You are in: Home / Community Forums / Breads & Baking / How'd she make that shape?
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    How'd she make that shape?

    Go to page 1, 2, 3, 4  Next Page >>
    Marie Nixon
    Wed Jan 26, 2005 5:37 pm
    Food.com Groupie
    I'm trying to figure out how Chef #177896 created the rolls pictured in copy cat Cinnabon' for the bread machine They kind of look like a pinwheel shape. I want to try this recipe but I'd like to have my rolls look the ones in the photo. Thank you.
    WaterMelon
    Wed Jan 26, 2005 5:44 pm
    Food.com Groupie
    maybe it's one of those two-braided roll, coiled into a round with the end tucked under, then baked in a muffin pan.
    Heather Sullivan
    Wed Jan 26, 2005 6:04 pm
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    big square, corners folded in?

    Editing to revise my guess icon_wink.gif Do the cinnamon rolls then do a large square with cuts coming from the corners towards the center - like how you make paper pinwheels! then bring in the corners like a pinwheel?


    Last edited by Heather Sullivan on Thu Jan 27, 2005 4:53 pm, edited 1 time in total
    CarrolJ
    Thu Jan 27, 2005 3:34 pm
    Food.com Groupie
    it sure is pretty! perhaps someone should send an email to the poster.
    Marie Nixon
    Thu Jan 27, 2005 5:09 pm
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    CarrolJ wrote:
    it sure is pretty! perhaps someone should send an email to the poster.


    Hi CarolJ, I tried to email her but it said she was not accepting emails or something like that. I'll keep waiting for someone who knows how to do it!
    CarrolJ
    Thu Jan 27, 2005 5:41 pm
    Food.com Groupie
    Marie Nixon wrote:
    CarrolJ wrote:
    it sure is pretty! perhaps someone should send an email to the poster.


    Hi CarolJ, I tried to email her but it said she was not accepting emails or something like that. I'll keep waiting for someone who knows how to do it!


    I will post a note to Customer Support and someone there will probably help us.
    Marg (CaymanDesigns)
    Thu Jan 27, 2005 6:26 pm
    Food.com Groupie
    My guess is it is a braid that is then cut into rolls and placed in a pan to bake. Be interested to see if you get a response from the actual chef though.

    MEAN CHEF
    Thu Jan 27, 2005 7:45 pm
    Food.com Groupie
    They are made as in this recipe:

    Cinnamon Pecan Rolls
    Marg (CaymanDesigns)
    Thu Jan 27, 2005 7:54 pm
    Food.com Groupie
    I realize that's what the recipe instructs you to do (roll in a log, slice etc.) but the picture sure looks different to me than a traditional spiral. More like a pinwheel or a braid but not quite a knot. Or is the traditional slice and then it is twisted when placed in the pan?

    I know one thing, I feel like making cinnamon rolls now!
    CarrolJ
    Thu Jan 27, 2005 8:11 pm
    Food.com Groupie
    MEAN CHEF wrote:
    They are made as in this recipe:

    Cinnamon Pecan Rolls


    Why do they look different Mean? It looks almost like they have been braided.
    Marie Nixon
    Thu Jan 27, 2005 8:40 pm
    Food.com Groupie
    Marg/Cayman Designs wrote:
    I realize that's what the recipe instructs you to do (roll in a log, slice etc.) but the picture sure looks different to me than a traditional spiral. More like a pinwheel or a braid but not quite a knot. Or is the traditional slice and then it is twisted when placed in the pan?

    I know one thing, I feel like making cinnamon rolls now!


    I keep coming back to some type of pinwheel shape. Here's what I thought. 1. Roll the dough into a large rectangle. 2. Spread the filling on top. 3. Cut the rectangle into 12 or so individual squares. 4. Then somehow cut each square into a pinwheel and bring the pointed edges up and over. I tried to do this with a piece of paper but it didn't work too well. icon_smile.gif What do you all think about the pinwheel idea?
    podapo
    Thu Jan 27, 2005 9:11 pm
    Food.com Groupie
    This is what I found in one of my cookbooks

    Braided Rolls:
    Pinch off 3 pieces of dough; roll with the palm to make each the width of a finger and twice as long. Lay side by side, pinch top ends together and braid loosely. Press bottom ends together. Lay in Muffin tins. Let rise until double in bulk, bake.

    Not sure if that's it or not, but maybe.
    Marg (CaymanDesigns)
    Thu Jan 27, 2005 9:36 pm
    Food.com Groupie
    That's how you'd make rolls but with this being cinnamon rolls there has to be a way that you are getting the filling in without it coating the whole outside of each "rope". icon_confused.gif I've even saved and lightened the photo just to try and see it better...so far I'm still have having any revelations. icon_sad.gif

    The chef who took the photo only has photos on here, no recipes. I wonder if Kathy could forward an email anyway just like if you used the "ask the chef a question" feature on a recipe.

    podapo
    Thu Jan 27, 2005 9:38 pm
    Food.com Groupie
    Marg/Cayman Designs wrote:
    That's how you'd make rolls but with this being cinnamon rolls there has to be a way that you are getting the filling in without it coating the whole outside of each "rope". icon_confused.gif I've even saved and lightened the photo just to try and see it better...so far I'm still have having any revelations. icon_sad.gif

    The chef who took the photo only has photos on here, no recipes. I wonder if Kathy could forward an email anyway just like if you used the "ask the chef a question" feature on a recipe.



    doh!!! icon_rolleyes.gif
    CarrolJ
    Thu Jan 27, 2005 10:43 pm
    Food.com Groupie
    Marg/Cayman Designs wrote:
    That's how you'd make rolls but with this being cinnamon rolls there has to be a way that you are getting the filling in without it coating the whole outside of each "rope". icon_confused.gif I've even saved and lightened the photo just to try and see it better...so far I'm still have having any revelations. icon_sad.gif

    The chef who took the photo only has photos on here, no recipes. I wonder if Kathy could forward an email anyway just like if you used the "ask the chef a question" feature on a recipe.



    She's done it before for me in the past. Why don't you ask? The only problem is that sometimes it takes a lonnnng time to get back an answer from the chef. NOT Kathy's fault she is very timely!
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