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. ~Barbara S
Yield: 18-22 rounds
For the dough:
- 2¼ cups bread flour
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
- 2 Tbsp sugar
- ½ tsp salt
- ½ tsp nutmeg
- ¾ cup water
- 3 Tbsp shortening
- 1 egg
For the topping:
- ¾ cup sugar
- ½ cup chopped pecans or walnuts
- ¼ cup brown sugar
- 1 tsp cinnamon
- 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.
- Prepare Topping: Combine ¾ cup sugar, pecans, brown sugar and cinnamon; mix well. Pour half of sugar mixture onto wax paper at a time.
- 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.
- Recipe featured at Barbara Bakes.
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.