Recently I made a batch of these Cinnamon Crisps for our
niece to take back to college. My mom, who makes wonderful cinnamon rolls, wanted
to learn how to make them so we made another batch a couple of days ago.
Cinnamon Crisps are also referred to as Elephant Ears. In
the past I’ve used another recipe for Elephant Ears that I liked, but this one
is also a winner!
Cinnamon Crisps Makes 24 crisps
1
(¼ oz.) pkg. (1 scant tablespoon) active dry yeast
1 ¼
cups
milk
¼
cup
shortening
1
teaspoon
salt
1
egg
½ cup (1
stick) butter, melted (divided)
½ teaspoon
ground cinnamon
1 ½ teaspoon ground cinnamon
½ cup+ chopped pecans
1. In a large mixing bowl combine 2 cups of the
flour and the yeast.
2. Heat milk, the ¼ cup granulated sugar,
shortening, and salt just until warm (120 -130°) and shortening almost melts.
3. Add milk mixture to flour mixture; add egg. Beat
with an electric mixer on low speed for 30 seconds, scraping sides of bowl
constantly. Beat 3 minutes on high speed.
4. Stir in as much of the remaining flour as you
can.
5. Insert dough
hook or turn dough out onto a lightly floured surface; knead in enough
remaining flour to make a moderately soft dough that is smooth and elastic (3
to 5 minutes total).
6. Shape into a ball. Place in a lightly greased
bowl; turn once to grease surface. Cover; let rise in a warm place until double
(1 to 1 ½ hours).
 |
| Dough before the rise (above). Dough after the rise (below). |
7. Punch down; divide in half. Cover; let rest 10
minutes.
8. Roll each dough half into a 12” square.
9. Combine the ½ cup granulated sugar, the brown
sugar, half (¼ cup) of the
melted butter or margarine, and the ½ teaspoon ground cinnamon; spread half of
the mixture over each square.
10. Roll
each up into a spiral; seal seams. Cut into 12 slices.
11. Place
cut sides down on greased baking sheets 3 to 4 inches apart. Flatten each slice
to about 3” in diameter.
12. Cover;
let rise until nearly double (about 30 minutes).
13. Cover
with waxed paper. Using a rolling pin, roll to ⅛” thickness; remove paper.
14. Brush
rolls with the remaining ¼ cup melted butter.
15. Combine
the ¾ cup granulated sugar and the 1 ½ teaspoon cinnamon. Sprinkle
cinnamon-sugar and chopped pecans over rolls.
16. Cover
with waxed paper; roll flat again. Remove paper.
17. Bake
in a preheated 400° oven 10 to 12 minutes or until golden brown. Immediately
transfer from baking sheets to wire racks; cool.
Recipe without photos . . .
Cinnamon Crisps Makes 24 crisps
3 ½ cups all-purpose flour
1
(¼ oz.) pkg. (1 scant tablespoon) active dry yeast
1 ¼
cups milk
¼
cup granulated sugar
¼
cup shortening
1
teaspoon salt
1
egg
½ cup granulated sugar
½ cup packed brown sugar
½ cup (1 stick) butter, melted (divided)
½ teaspoon ground cinnamon
¾ cup granulated sugar
1 ½ teaspoon ground cinnamon
½ cup+ chopped pecans
1. In a large mixing bowl combine 2 cups of the flour and the yeast.
2. Heat milk, the ¼ cup granulated sugar, shortening, and salt just until warm (120 -130°) and shortening almost melts.
3. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes on high speed.
4. Stir in as much of the remaining flour as you can.
5. Insert dough hook or turn dough out onto a lightly floured surface; knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
6. Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (1 to 1 ½ hours).
7. Punch down; divide in half. Cover; let rest 10 minutes.
8. Roll each dough half into a 12” square.
9. Combine the ½ cup granulated sugar, the brown sugar, half (¼ cup) of the melted butter or margarine, and the ½ teaspoon ground cinnamon; spread half of the mixture over each square.
10. Roll each up into a spiral; seal seams. Cut into 12 slices.
11. Place cut sides down on greased baking sheets 3 to 4 inches apart. Flatten each slice to about 3” in diameter.
12. Cover; let rise until nearly double (about 30 minutes).
13. Cover with waxed paper. Using a rolling pin, roll to ⅛” thickness; remove paper.
14. Brush rolls with the remaining ¼ cup melted butter.
15. Combine the ¾ cup granulated sugar and the 1 ½ teaspoon cinnamon. Sprinkle cinnamon-sugar and chopped pecans over rolls.
16. Cover with waxed paper; roll flat again. Remove paper.
17. Bake in a preheated 400° oven 10 to 12 minutes or until golden brown. Immediately transfer from baking sheets to wire racks; cool.
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