Cinnamon Crisps Recipe

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I first tried this recipe when I still lived at home. My dad especially loved them.—Sarah Bueckert, Austin, Manitoba

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Cinnamon Crisps Recipe

Prep: 30 min. + rising Bake: 10 min.

Yield: 24 Servings

30 10 40

Ingredients

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
FILLING:
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
TOPPING:
1/4 cup butter, melted
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans

Directions

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-in. 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.

Nutritional Analysis: 1 crisp equals 231 calories, 8 g fat (3 g saturated fat), 21 mg cholesterol, 148 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cinnamon Crisps in Country Woman March/April 1998, p33

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Cinnamon Crisps

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Reviewed on Nov. 20, 2011 by BarbT925

The only reason it is not a 5 star is I could not get the yeast to proof. I tried it three times and let it sit longer than I was supposed to according to the recipe. My dough did not rise so I am at a loss. If anyone reading this can offer a helpful hint as to what I might be doing wrong I would appreciate it.

Reviewed on Apr. 29, 2011 by 1415San

I made this very recipe years ago. It was something my family use to buy at the bakery when I was young. I looked for this for many years. I still love them. Thank you for posting this.