Cinnamon Crisps

Cinnamon Crisps

When you walk into a bakery and the aroma of warm cinnamon greets you at the door, doesn’t it always make you crave something sweet and delicious? Well, you can satisfy that craving in your own kitchen with a batch of these tasty Cinnamon Crisps.

They’re not soft and light, like typical breakfast cinnamon rolls. Instead, they’re crispy like a cookie.

They are made with a yeast dough and sprinkled with chopped nuts and cinnamon. They’re great for breakfast or a snack, especially when served with coffee or a glass of cold milk.


4 cups all-purpose flour, divided

1 (1/4-ounce) package active dry yeast

1 1/4 cups warm milk (120-130 degrees)

1/4 cup shortening

1/4 cup sugar

1 teaspoon salt

1 egg


1/2 cup packed brown sugar

1/2 cup white sugar

1/4 cup butter or margarine, melted

1 teaspoon cinnamon


1 cup white sugar

1 teaspoon ground cinnamon

1/2 cup chopped walnuts or pecans

1/4 cup butter or margarine, melted

In a large mixing bowl, combine 2 cups flour and yeast. In separate bowl, combine milk, shortening, sugar and salt and add to flour mixture and beat with electric mixer for 1 minute.

Add egg; beat on low speed for 1 minute; then beat on medium for 3 minutes.

Add enough of the remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.

Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, combine the filling ingredients and set aside.

For topping, combine sugar, cinnamon and nuts; set aside.

Punch dough down, divide in half. On a floured surface, roll one portion into a 12-inch square.

Spread with half of the filling. Roll up tightly and pinch to seal.

Cut into 1-inch slices and place on greased baking sheets (four slices per sheet.) Cover with waxed paper, flatten slices with palm of hand into 3-inch circles. Repeat with remaining dough and filling.

Cover and let rise until doubled, about 30 minutes. Then, cover with waxed paper and flatten or roll to about a 5-inch diameter.

Brush with butter; sprinkle with topping. Cover with waxed paper; roll or flatten again.

Remove waxed paper and bake at 400 degrees for 10-12 minutes or until browned. Makes 2 dozen.

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