Cinnamon Desserts: Cinnamon Crisps Recipe

Makes 24 Servings
Prep: 30 min. + rising Bake: 10 min.

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm 2% milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
4 cups all-purpose flour

1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon

Cinnamon Crisps
photo courtesy of Taste of Home
1/4 cup butter, melted
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans

– In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
– Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
– Combine filling ingredients; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. square. Spread filling over dough. Roll up tightly jelly-roll style; pinch to seal.
– Cut into 1-inch slices; place on greased baking sheets (four slices per sheet). Cover with waxed paper; flatten slices with palm of hand into 3-in. circles. Cover and let rise until doubled, about 30 minutes.
– Cover with waxed paper and flatten or roll into 5-in. circles. Brush with butter. Combine the sugar, cinnamon and pecans; sprinkle over butter. Cover with waxed paper; roll or flatten again. Discard waxed paper.
– Bake at 400° for 10-12 minutes or until browned. Serve warm. Yield: 2 dozen.


This recipe is courtesy of Taste of Home magazine, the #1 cooking magazine in the country.