Morning Crispies Recipe
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1 cup warm whole milk (110° to 115°)
- 2 cups sugar, divided
- 1/2 cup canola oil
- 1-1/4 teaspoons salt
- 2 large 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 18x10-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.
1 each: 333 calories, 11g fat (4g saturated fat), 36mg cholesterol, 217mg sodium, 53g carbohydrate (23g sugars, 1g fiber), 5g protein.
Reviews for Morning 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."