Cinnamon Crisps Recipe
Cinnamon Crisps Recipe photo by Taste of Home

Cinnamon Crisps Recipe

Publisher Photo
I first tried this recipe when I still lived at home. My dad especially loved them.—Sarah Bueckert, Austin, Manitoba
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min.
MAKES: 24 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 400° for 10-12 minutes or until browned. Serve warm. Yield: 2 dozen.
Originally published as Cinnamon Crisps in Country Woman March/April 1998, p33

Nutritional Facts

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.

Reviews for Cinnamon Crisps

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 18, 2014

Barb T925 probably the reason they did not rise is because you got your milk too hot. and it killed the yeast.

I fix these several times a months and they turn out great.

MY REVIEW
Reviewed Mar. 15, 2014

These are a special make-once-in-a-while when I have ambition. They take a little time but are especially good even a couple days later with a few second reheat in the microwave. My granddaughter asked today that I make those elephant ear rolls she really liked. How do you turn that down - ha!

MY REVIEW
Reviewed Mar. 3, 2014

Try using more yeast or try Red Star® Platinum Superior Baking Yeast

MY REVIEW
Reviewed Nov. 20, 2011

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.

MY REVIEW
Reviewed Apr. 29, 2011

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.

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