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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?

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    Chipfo
    Fri Jan 28, 2005 11:11 am
    Food.com Groupie
    Marie Nixon wrote:
    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.


    They are definately made in a muffin pan, looks to me like a form of cloverleaf or crown rolls. Cloverleaf is when the dough is formed into small balls and placed into the muffin pan, usually 3 per cup. Crown rolls is one bigger ball of dough per cup then cut with scissors dipped in flour, cut into quarters, cutting nearly to the bottom of the ball of dough. Allowing to rise again before baking.

    The rolls in the picture looks as if the cuts or dough is spiraled toward the top center unlike the methods I mentioned. The rolls to me don't look as if they were cut but look like individual pieces put in the cups. Not sure how the pictured rolls would incorperate the filling.

    The person who made the ones in the picture sure made sweet looking rolls.

    Sorry for the long post that didn't help at all icon_smile.gif Just thinking out loud.
    Marie Nixon
    Fri Jan 28, 2005 12:03 pm
    Food.com Groupie
    Good insight, Chipfo. I am going to think about what you said. It's a different line of thought than what I was working with. Don't they also look like they were put in the giant muffin (or cupcake) tins? Or do you think they look like regular size muffin tins?
    Nic
    Fri Jan 28, 2005 4:49 pm
    Food.com Groupie
    I was wondering the same thing when I saw the photo. I had a go making that shape with regular rolls, I sort of snipped the tops with scissors and folded the ends in. It did sort of work but not as good.
    Marg (CaymanDesigns)
    Fri Jan 28, 2005 4:57 pm
    Food.com Groupie
    I thought they were done in a muffin tin too and I've made rolls that looks like the before. You basically tie them in a knot or two and then tuck the ends under....but what about the cinnamon filling?? There has to be something special about them where the cinnamon is only on the inside edges. The only thing I've felt might come close is to make balls of dough, only dip half of them in the butter and cinnamon and place in the muffin tin. Need to go ask Kathy about the email thing...

    icetea
    Fri Jan 28, 2005 5:34 pm
    Food.com Groupie
    my grandma says ( i tried to tell her what they looked like) it sounds like they are tied in a knot and (kinda flaten) then snip three ends, tie into a knot and then turn inside out. icon_eek.gif that's what gramma marie said anyway.
    Julesong
    Fri Jan 28, 2005 6:46 pm
    Food.com Groupie
    Pinwheels that are placed in a muffin tin?

    Here are instructions on making rolls into pinwheels...

    Pinwheels:
    Note: Careful cutting and shaping of the dough is very important. Roll out 1 pound of dough evenly into a 10x15-inch rectangle about 1/4-inch thick. Cut the dough into 5-inch squares using a bowl scraper or pizza cutter. Cut each square diagonally from each corner to within 1/2 inch to 3/4 inch of the center. Moisten the entire surface with water by using a pastry brush or a spray bottle. Lift every other point, fold over to center, as shown, so points slightly overlap, and press down firmly.


    Could be helpful?
    Marie Nixon
    Fri Jan 28, 2005 7:32 pm
    Food.com Groupie
    Julesong wrote:
    Pinwheels that are placed in a muffin tin?

    Here are instructions on making rolls into pinwheels...

    Pinwheels:
    Note: Careful cutting and shaping of the dough is very important. Roll out 1 pound of dough evenly into a 10x15-inch rectangle about 1/4-inch thick. Cut the dough into 5-inch squares using a bowl scraper or pizza cutter. Cut each square diagonally from each corner to within 1/2 inch to 3/4 inch of the center. Moisten the entire surface with water by using a pastry brush or a spray bottle. Lift every other point, fold over to center, as shown, so points slightly overlap, and press down firmly.


    Could be helpful?


    Yes, very. I like this idea also. So for these, that are covered in cinnamon sugar, I'll lay the topping on the dough but I won't, of course, spray the surface with water. I'm going to plan to make these by Sunday and I will post a picture to show you guys how they turned out. In the meantime, please, if anyone else has any other ideas, please post them.
    Marie Nixon
    Fri Jan 28, 2005 7:34 pm
    Food.com Groupie
    El Sobrante Girl wrote:
    my grandma says ( i tried to tell her what they looked like) it sounds like they are tied in a knot and (kinda flaten) then snip three ends, tie into a knot and then turn inside out. icon_eek.gif that's what gramma marie said anyway.


    Thank you, El Sobrante Girl! I have no spatial relation skills so I can't even imagine how to follow your gramma's instructions! But I certainly appreciate her effort! icon_smile.gif
    Annie H
    Fri Jan 28, 2005 7:40 pm
    Forum Host
    It looks like they started out as circles that got cut 4-5 times from the circumference toward the middle, spiraling in a little, then overlapping and tucking the corners in the middle. The filling is likely on the inner lining.

    Did that make sense?
    Impera_Magna
    Fri Jan 28, 2005 7:44 pm
    Food.com Groupie
    The cinnamon rolls are definitely made in a muffin pan. Perhaps the camera angle has something to do w/ the spiral look to the top.

    Perhaps if you rolled a thin "log"... then tied a knot in it before placing in muffin cup, after it rose/baked... it would have interesting top....

    Of course, if they don't turn out the way you'd like, you'll just have to make another batch and try again.... Please send me the rejects! icon_biggrin.gif
    CarrolJ
    Fri Jan 28, 2005 8:28 pm
    Food.com Groupie
    Marg/Cayman Designs wrote:
    I thought they were done in a muffin tin too and I've made rolls that looks like the before. You basically tie them in a knot or two and then tuck the ends under....but what about the cinnamon filling?? There has to be something special about them where the cinnamon is only on the inside edges. The only thing I've felt might come close is to make balls of dough, only dip half of them in the butter and cinnamon and place in the muffin tin. Need to go ask Kathy about the email thing...



    I received a Zaar email from Kathy which said she moved the thread about the subject to Cooking Q & A...because she thought that we might get more response there.
    Marie Nixon
    Fri Jan 28, 2005 8:46 pm
    Food.com Groupie
    CarrolJ wrote:
    Marg/Cayman Designs wrote:
    I thought they were done in a muffin tin too and I've made rolls that looks like the before. You basically tie them in a knot or two and then tuck the ends under....but what about the cinnamon filling?? There has to be something special about them where the cinnamon is only on the inside edges. The only thing I've felt might come close is to make balls of dough, only dip half of them in the butter and cinnamon and place in the muffin tin. Need to go ask Kathy about the email thing...



    I received a Zaar email from Kathy which said she moved the thread about the subject to Cooking Q & A...because she thought that we might get more response there.


    Thank you. You guys take such good care of me. I sure appreciate it.
    mianbao
    Sat Jan 29, 2005 5:03 pm
    Food.com Groupie
    I think she got the filling in by rolling out a rectangle (for example only say, 5 by 10 inches), spreading the filling over half (in other words about 5 by 5 inches, but leaving the margins a little free of filling), then brought up the uncovered part over the part spread with filling, and sealed it.

    Then cut in (say, 5 by 1-inch strips), taken each filled strip and twisted it, then coiled into muffin cups with the ends tucked under.

    What do you think?
    Marie Nixon
    Sat Jan 29, 2005 10:00 pm
    Food.com Groupie
    mianbao wrote:
    I think she got the filling in by rolling out a rectangle (for example only say, 5 by 10 inches), spreading the filling over half (in other words about 5 by 5 inches, but leaving the margins a little free of filling), then brought up the uncovered part over the part spread with filling, and sealed it.

    Then cut in (say, 5 by 1-inch strips), taken each filled strip and twisted it, then coiled into muffin cups with the ends tucked under.

    What do you think?

    Yea, ok, I think I can picture this. Even if it isn't how what that chef did, I think these instructions would yield a very pretty cinnamon roll also. Thank you.
    NcMysteryShopper
    Sat Jan 29, 2005 10:06 pm
    Food.com Groupie
    I posted a photo and a link with photos for the steps in Q & A and in the photo thread.... hope it helps
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