A Tradition in Family Baking

Chocolate Cinnamon Crisps

Chocolate Cinnamon Crisps
These large crisp rolls, also known as elephant ears, are sure to be a hit as an after school snack. They include children's two favorite flavors - chocolate and cinnamon. To keep their crispness, store loosely covered or wrap in foil or freezer wrap.

This recipe makes 12 crisps
  • 1 cup Water
  • 1 Egg
  • ¼ cup Shortening
  • 2 (1 oz. squares) Semi-sweet Chocolate
  • 3+1/2 cup Bread Flour
  • ½ tsp Salt
  • ¼ cup Sugar
  • ⅓ cup Non-fat Dry Milk
  • 2+1/4 tsp Active Dry Yeast
  1. This recipe is featured at Thyme In Our Kitchen.

  2. Oven 400ºF

  3. In large mixer bowl, combine 1+1/2 cups flour, yeast, dry milk, ¼ cup sugar, and salt; mix well. In saucepan heat water, shortening, and chocolate pieces until very warm (120°-130º F; shortening and chocolate do not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface 3 to 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 1 to 1½ hours.

  4. PREPARE FILLING: Combine ⅓ cup sugar and 1 teaspoon cinnamon; set aside.

  5. Punch down dough. On lightly floured surface, roll dough to a 12-inch square. Brush dough with melted butter. Sprinkle filling over dough. Roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on greased cookie sheets 3 to 4 inches apart. Flatten each slice to a 4-inch diameter. Cover; let rise in warm place until almost double, about 15 minutes.

  6. PREPARE TOPPING: Combine ½ cup sugar, ¼ cup finely chopped pecans or walnuts and 1 teaspoon cinnamon; set aside.

  7. Cover rolls with wax paper. With rolling pin, flatten to ⅛-inch thickness. Brush rolls with melted butter. Sprinkle topping over rolls. Cover with wax paper again. With rolling pin, roll topping into rolls. Bake at 400º F for 15 to 18 minutes until crisp around edges. Remove from cookie sheets; cool.

  8. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.


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