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ISO: Pie Crust Cinnamon Roll

Misc.
A local Restaurant serves a Pie Crust Cinnamon Roll. It is baked as a roll, not sliced.

I tried to make one yesterday. The roll 2-inches in diameter and 8 inches long was baked at 375F for about 25 minutes. When done, it was flat, cracked in half, with all the butter, cinnamon and sugar melted onto the cookie sheet. It did not look bad, but certainly not what I wanted. The flavor was wonderful.

How do I get the roll to keep its shape during baking?
I would appreciate any help.
Thank-You Erma
MsgID: 0216943
Shared by: Erma, San Luis Obispo, CA
Board: All Baking at Recipelink.com
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Reviews and Replies:
1
  Erma, San Luis Obispo, CA
2
  Judy/AZ
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