- 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 vegetable 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 or margarine, softened, divided
- 1 tablespoon ground cinnamon
- In a large mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Add enough remaining flour to make a soft dough. Turn onto a floured board; 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. On a floured surface, roll out to a large rectangle 1/4 in. thick. 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 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; sprinkle half over the dough to within 1/4 in. of all edges. Starting with the shorter side, roll up tightly and pinch 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. Remove from baking sheets immediately. Yield: about 1-1/2 dozen.
Reviews forMorning Crispies
"I love the taste of these, buy are they supposed to be dry and crisp or soft?"
"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."