Morning Crispies Recipe

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Morning Crispies Recipe
Morning Crispies Recipe photo by Taste of Home
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Morning Crispies Recipe

Read Reviews
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These large cinnamon-sugar pastries make quite an impression o the table. Every bite melts in your mouth.—Emily Goad, Franklin, Indiana
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 2 cups sugar, divided
  • 1/2 cup canola oil
  • 1-1/4 teaspoons salt
  • 2 eggs
  • 1-1/2 teaspoons lemon extract
  • 5-1/2 to 6 cups all-purpose flour
  • 6 tablespoons butter, softened, divided
  • 1 tablespoon ground cinnamon

Directions

In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make 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 in a warm place until doubled, about 1 hour.
Punch the dough down. Turn onto a floured surface, roll out into a 1/4-in.-thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar.
Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18-in. x 10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges.
Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes.
Bake at 400° for 12-15 minutes or until golden brown. Immediately remove from pans to wire racks to cool. Yield: about 1-1/2 dozen.
Originally published as Morning Crispies in Country Extra May 1994, p49

Nutritional Facts

1 each: 333 calories, 11g fat (4g saturated fat), 36mg cholesterol, 217mg sodium, 53g carbohydrate (23g sugars, 1g fiber), 5g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 2 cups sugar, divided
  • 1/2 cup canola oil
  • 1-1/4 teaspoons salt
  • 2 eggs
  • 1-1/2 teaspoons lemon extract
  • 5-1/2 to 6 cups all-purpose flour
  • 6 tablespoons butter, softened, divided
  • 1 tablespoon ground cinnamon
  1. In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make 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 in a warm place until doubled, about 1 hour.
  3. Punch the dough down. Turn onto a floured surface, roll out into a 1/4-in.-thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar.
  4. Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18-in. x 10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges.
  5. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes.
  6. Bake at 400° for 12-15 minutes or until golden brown. Immediately remove from pans to wire racks to cool. Yield: about 1-1/2 dozen.
Originally published as Morning Crispies in Country Extra May 1994, p49

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Reviews forMorning Crispies

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MY REVIEW
loneinnkeeper User ID: 7215807 267521
Reviewed May. 31, 2017

"I love the taste of these, buy are they supposed to be dry and crisp or soft?"

MY REVIEW
LaJoye User ID: 1819615 38965
Reviewed Jun. 5, 2014

"I have been looking for the person who submitted this recipe in 1994. I found it in that issue and used it to help start a bakery in a very poor country. I also taught how to make these to people in two countries. Wanted to thank the person who first submitted the recipe. The ultimate compliment came last year when I made them for my son-in-law. He said they are the very best cinnamon rolls he has ever tasted. My husband agrees. They do not last long at our house. I have used this recipe 20 years and highly recommend you try it."

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