recipe: flat (1/2') cinnamon roll pastries: technique?
Has anyone made a raised dough pastry spiraled like a cinnamon roll, same ingredients, and then rolled it to a 1/4"-3/8" thickness before rising and baking? The final thickness is about 1" or less.
Have heard that these are sold in some bakeries. They were described as 4"-6" diameters. Is there a name for these?
My 'regular' cinnamon rolls are 1 1/2" high. Since I tend to used lots of goodies in the filling, I believe I would have to begin any experimenting with just sugar and cinnamon filling. If anyone has already mastered the skill of these, I'd appreciate any advice. Thanks