A Tradition in Family Baking

Crispy Cinnamon Rounds

5.0 from 1 reviews
Crispy Cinnamon Rounds
The sugar on the bottom caramelizes and gets crunchy while the inside of the rolls is light and fluffy. ~Barbara S

This recipe makes 18 to 22 rolls
Ingredients
  • 2+1/4 cups Bread Flour
  • 2+1/4 tsp Active Dry Yeast
  • 2 TBSP Sugar
  • ½ tsp Salt
  • ½ tsp Nutmeg
  • ¾ cup Water
  • 3 TBSP Shortening
  • 1 Egg

TOPPING

  • ¾ cup Sugar
  • ½ cup Chopped pecans or walnuts
  • ¼ cup Brown Sugar
  • 1 tsp Cinnamon
Instructions
  1. This recipe is featured at Barbara Bakes.

  2. In large mixer bowl, combine 1 cup flour, yeast, 2 TBSP sugar, salt and nutmeg; mix well. Add warm water (120-130°F), shortening, and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until light and double, about 45 minutes.

  3. Prepare Topping: Combine ¾ cup sugar, pecans, brown sugar and cinnamon; mix well. Pour half of sugar mixture onto wax paper at a time.

  4. Stir down batter. Drop batter by tablespoons into sugar mixture; toss lightly to coat. Flatten each piece to a 4 or 5-inch circle, ⅛-inch thick, pressing sugar mixture into both sides. Place on greased foil-lined cookie sheets. Bake at 400°F for 12 to 15 minutes until light golden brown. (Do not overbake). Remove from cookie sheets; cool.

  5. You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. 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.

 

1 Comment
  1. These were a little hard to make 1/8″ thick, but worth the small effort, these were delicious! Thanks for the recipe! UP North Baker!

Leave a Reply

Rate this recipe: