Sweet Cinnamon Crisps
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Active dry yeast||1|
|Milk||1 1⁄4 Cup (20 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Ground cinnamon||1 Teaspoon|
In large mixer bowl, combine 2 cups of the flour and the yeast.
Heat milk, the 1/4 cup granulated sugar, the shortening, and salt just till shortening melts.
Add to yeast mixture; add egg.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in enough of the remaining flour to make moderately soft dough.
Place in greased bowl; turn once to grease surface.
Cover and let rise till double, 1 1/2 to 2 hours.
Turn out onto lightly floured surface.
Divide dough in half.
Roll out one portion of dough at a time to 12x12-inch square.
Spread with half the Cinnamon Filling.
Roll up jelly-roll fashion starting at long side; pinch to seal edges.
2 Cut roll into 12 pieces.
Place each on greased baking sheets, cut side down, at least 3 inches apart.
Flatten each to about 3 inches in diameter.
Repeat with remaining dough and sugar mixture.
Allow to rise about 30 minutes.
Cover with waxed paper.
Roll over tops to flatten to 1/8 inch thickness.
Remove waxed paper.
Brush with 1/4 cup of the melted butter.
Sprinkle with Cinnamon Topping.
Cover with waxed paper; roll flat.
Bake in 400° oven for 10 to 12 minutes.
Remove to racks.