Cinnamon Crisps Recipe
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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
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min.
MAKES: 24 servings


  • 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
  • 1/4 cup butter, melted
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans

Nutritional Facts

229 calories: 1 each, 8g fat (3g saturated fat), 20mg cholesterol, 137mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 3g protein .


  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

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Reviewed Jul. 30, 2016 Edited Jul. 31, 2016

"I was so impressed by how smoothly this dough came together and how easy it was to work with; I had no problems whatsoever rolling it out and rolling it up, and a serrated knife made it a cinch to slice the roll. These look terrific and really show the swirl; you can even still unwind them and see how moist and flavorful it is inside, and how crunchy it is outside. I didn't change a thing!

This recipe yielded about 20 for me."

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."

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!"

Reviewed Mar. 3, 2014

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

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."

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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