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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.
Yield 12 crisps




  • 3 1/2 cups bread flour (divided)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/3 cup non-fat dry milk
  • 1/4 cup granulated sugar
  • 1/2 teaspoon table salt
  • 1 cup water
  • 1/4 cup shortening
  • 2 ounces semi-sweet chocolate squares
  • 1 large egg


  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 teaspoons unsalted butter (melted)


  • 1/2 cup sugar
  • 1/4 cup pecans or walnuts (finely chopped)
  • 1 teaspoon ground cinnamon
  • 3 teaspoons unsalted butter (melted)


  • In 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.


To keep their crispness, store loosely covered or wrap in foil or freezer wrap.
Photo by Matt Weber.

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Review & Comments

Shari | Reply

I haven’t made these yet but are curious if they really rise to the size shown or if the ones pictured weren’t rolled to a 1/8” thickness?

Red Star Yeast | Reply

Hi Shari,
I’m not sure the exact thickness that the ones in the image were rolled to. Let us know if you try the recipe!
Happy baking!

Mike F | Reply

Can butter be substituted for the shortening in the dough?

Red Star Yeast | Reply

Hi Mike,
Yes, you can substitute softened butter for the shortening.
Happy baking!

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