CINNAMON CRISPS

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Breakfast

3 1/2 cups flour
1 package yeast
1 1/4 cups milk
1/4 cup granulated sugar
1/4 cup shortening
1 teaspoon salt
1 egg
Combine:
4 tablespoons butter — melted
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon cinnamon
Combine:
3/4 cup brown sugar
1/2 cup pecans — chopped
1 teaspoon cinnamon

Combine 2 cups flour and yeast. Combine milk, sugar, shortening, and salt in sauce pan and heat until shortening is melted. Add to flour and yeast. Add egg. Beat at low speed for 1/2 minute. Scrape sides of bowl constantly. Beat 3 minutes at high speed. Stir in remaining flour by hand to make a soft dough. Place in greased bowl. Cover and let rise 1 1/2 to 2 hours.

Turn out on lightly floured surface. Divide dough in half. Roll one portion at a time to 12 X 12 inch square. Sprinkle butter, cinnamon, sugar mix over dough. Roll up jelly roll style. Pinch to seal. Cut into 12 pieces. Place on greased sheet 3 inches apart. Flatten each to 3 inch diameter. Repeat with remaining dough. Let rise 30 min.

Cover with wax paper. Roll over tops with rolling pin to flatten to about 1/8 inch thickness. Carefully remove wax paper. Brush with 4 tablespoons melted butter. Sprinkle nut mixture over each roll. Cover with wax paper and roll again.

Bake at 400 degrees 10 to 12 minutes. Remove immediately from pan and place on rack—NOT ON WAX PAPER.

Description:
“Breakfast”
Yield: “12 each”


Per Serving (excluding unknown items): 546 Calories; 19g Fat (31.3% calories from fat); 9g Protein; 86g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 363mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.

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