Cinnamon Crisps

Name: Cinnamon Crisps
Ingredients: 1 package (1/4 ounce) active dry yeast; 1-1/4 cups warm 2% milk (110° to 115°); 1/4 cup sugar; 1/4 cup shortening; 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

15 ingredients

7 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm 2% milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
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

Directions

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.
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.
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.
4

Cut into 1-in. slices; place on greased
5

(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.
6

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.
7

Bake at 400° for 10-12 minutes or until browned. Serve warm.