Cinnamon Crisps

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  • 1 package (1/4 ounce) active dry yeast
  • 1 1/4 cups warm 2 percent 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 cinnamon
  • 1/2 cup chopped pecans


    1. In a large bowl, dissolve yeast in warm milk.
    2. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes.
    3. Stir in enough remaining flour to form a soft dough.
    4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
    5. Place in a greased bowl, turning once to grease top.
    6. Cover and let rise until doubled, about 1 hour.
    7. Combine filling ingredients; set aside.
    8. Punch dough down; divide in half.
    9. On a floured surface, roll each portion into a 12-inch square.
    10. Spread filling over dough.
    11. Roll up tightly jelly-roll style; pinch to seal.
    12. Cut into 1-in. slices; place on greased baking sheets (four slices per sheet).
    13. Cover with waxed paper; flatten slices with palm of hand into 3-inch circles.
    14. Cover and let rise until doubled, about 30 minutes.
    15. Cover with waxed paper and flatten or roll into 5-in. circles.
    16. Brush with butter.
    17. Combine the sugar, cinnamon and pecans; sprinkle over butter.
    18. Cover with waxed paper; roll or flatten again.
    19. Discard waxed paper.
    20. Bake at 400° for 10-12 minutes or until browned.
    21. Serve warm.
    22. Yield: 2 dozen.
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