Cinnamon Crisps
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min.
YIELD: 2 dozen.
I first tried this recipe when I still lived at home. My dad especially loved them.—Sarah Bueckert, Austin, Manitoba
Ingredients
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1 package (1/4 ounce) active dry yeast
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1-1/4 cups warm 2% milk (110° to 115°)
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1/4 cup sugar
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1/4 cup shortening
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1 egg
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1 teaspoon salt
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4 cups all-purpose flour
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FILLING:
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1/2 cup sugar
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1/2 cup packed brown sugar
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1/4 cup butter, melted
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1 teaspoon ground cinnamon
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TOPPING:
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1/4 cup butter, melted
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1 cup sugar
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1 teaspoon ground cinnamon
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1/2 cup chopped pecans
Directions
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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.
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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.
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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.
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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.
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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.
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6.
Bake at 400° for 10-12 minutes or until browned. Serve warm.
Nutrition Facts
1 each: 229 calories, 8g fat (3g saturated fat), 20mg cholesterol, 137mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 3g protein.
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