Cinnamon Crisps

Serves: 24

Moist and flavorful inside and crunchy outside. These Cinnamon Crisps are so good.

Prep Time:
Cook Time:
Total Time:


1 (1/4-ounce) package active dry yeast
1 1/4 cups warm milk (110° to 115°)
1/4 cup sugar
1/4 cup butter
1 egg
1 teaspoon salt
4 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
1/4 cup butter, melted
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans


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.


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