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Cinnamon Crisps

 Cinnamon Crisps
I first tried this recipe when I still lived at home. My dad especially loved them.—Sarah Bueckert, Austin, Manitoba
24 ServingsPrep: 30 min. + rising Bake: 10 min.

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.

2 of 2

Cinnamon Crisps (continued)

Directions (continued)

  • 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 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.