Recipes > Chocolate Cinnamon Crisps Find A Store 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. Yield 12 crisps Print Recipe Pin Recipe 0 Reviews IngredientsDough3 1/2 cups bread flour (divided)1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast1/3 cup non-fat dry milk1/4 cup granulated sugar1/2 teaspoon table salt1 cup water1/4 cup shortening2 ounces semi-sweet chocolate squares1 large eggFilling1/3 cup granulated sugar1 teaspoon ground cinnamon3 teaspoons unsalted butter (melted)Topping1/2 cup sugar1/4 cup pecans or walnuts (finely chopped)1 teaspoon ground cinnamon3 teaspoons unsalted butter (melted) InstructionsIn stand mixer bowl, add 1 1/2 cups flour, yeast, dry milk, sugar and salt; mix well. In saucepan or microwave-safe dish, heat water, shortening and chocolate pieces to 120-130°F (shortening and chocolate does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add egg; beat on medium speed for 3 minutes.Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 3 to 5 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1-1½ hours.Prepare filling: Combine sugar and cinnamon; set aside.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 with your hand (spray with cooking spray if needed) to a 4-inch diameter. Cover; let rise in warm place until almost double, about 15-25 minutes.Preheat oven to 400ºF.Prepare topping: Combine sugar, finely chopped pecans or walnuts and cinnamon; set aside.After rising, cover rolls with wax paper. With rolling pin, flatten to 1/8-inch thickness. Brush rolls with melted butter. Sprinkle topping over rolls. Cover with wax paper again. With rolling pin, roll topping into rolls. Remove wax paper. Bake at 400º F for 15 to 18 minutes until crisp around edges. Remove from cookie sheets; cool on wire rack. NotesTo keep their crispness, store loosely covered or wrap in foil or freezer wrap. Photo by Matt Weber. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
