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Crispy Cinnamon Rounds

Easy to make crispy cinnamon-sugar pecan rounds. The sugar on the bottom of the rounds caramelizes and gets crunchy while the inside of the rolls is light and fluffy.
Yield 18 -22 rounds

Ingredients

Dough

  • 2 1/4 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup warm water (120-130°F)
  • 3 tablespoons shortening
  • 1 large egg

Topping

  • 3/4 cup granulated sugar
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Make the dough: In stand mixer bowl, add 1 cup flour, yeast, sugar, salt and nutmeg; mix well. Add warm water, shortening and egg to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes. Gradually stir in remaining flour to make a stiff batter.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
  • Cover; let rise in warm place until light and double, about 45 minutes.
  • Prepare topping: Combine granulated sugar, pecans, brown sugar and cinnamon in a medium bowl; mix well.
  • Preheat oven to 400°F.
  • Stir down batter. Drop batter by tablespoons into sugar mixture; toss lightly to coat. Flatten each piece to a 4 or 5-inch circle, 1/8-inch thick, pressing sugar mixture into both sides. Place on greased foil-lined cookie sheets. Bake for 12 to 15 minutes until light golden brown. (Be careful not to overbake). Remove from cookie sheets; cool on wire rack.

Notes

Photo by Barbara Bakes.