Cinnamon Crisps Recipe

4.5 6 6
Cinnamon Crisps Recipe
Cinnamon Crisps Recipe photo by Taste of Home
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Cinnamon Crisps Recipe

Read Reviews
4.5 6 6
Publisher Photo
I first tried this recipe when I still lived at home. My dad especially loved them.—Sarah Bueckert, Austin, Manitoba
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Cinnamon Crisps in Country Woman March/April 1998, p33

Nutritional Facts

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

  • 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
  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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MY REVIEW
Irascible_Baker User ID: 8765838 252017
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."

MY REVIEW
menicki User ID: 87508 21973
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
cook1203 User ID: 3827334 23553
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
dotdot50 User ID: 7072526 81136
Reviewed Mar. 3, 2014

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

MY REVIEW
BarbT925 User ID: 6339262 52122
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
1415San User ID: 1388729 21954
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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