• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Cinnamon Nut Crisps

  • Recipe Submitted by on

Category: Desserts, Rolls

 Ingredients List

  • 1 pk Active dry yeast
  • 1/2 c Lukewarm water
  • 2 Eggs
  • 1 c Lukewarm cream
  • 3 tb Sugar
  • 1 1/2 ts Salt
  • 1 ts Vanilla
  • 4 1/2 c Flour, sifted
  • 2 tb Butter, melted
  • 1 c Brown sugar, firmly packed
  • 1 ts Cinnamon
  • 2 tb Butter, melted
  • 3/4 c Almonds, blanched and
  • Chopped fine
  • 1/3 c Raisins, chopped


Soften yeast in water. Let stand 5 minutes. Combine eggs, cream, sugar,
salt, vanilla, and yeast in a large bowl. Gradually add sifted flour to
make a stiff dough. Knead on well-floured board for 2 to 3 minutes until
smooth. Place in greased bowl and cover tightly. Let rise in warm place (85
to 90 degrees F.) until double in bulk, about 1 1/2 hours. Roll out to a 26
X 20-inch rectange, 1/4 inch thick. Brush with 2 tablespoons melted butter.
Combine 1 cup brown sugar and 1 ts cinnamon. Sprinkle half of mixture over
dough. Fold long sides to center; press down firmly. Fold in half
lengthwise, making four layers. Press firmly to seal. Roll out to a 26 X
12-inch rectangle. Brush with 2 tablespoons additional melted butter.
Combine almonds, raisins, and remaining brown sugar ~cinnamon mixture.
Sprinkle over dough. Roll as for jelly roll, starting with 26-inch edge.
Cut into 1-inch slices. Dip one cut side of each roll in flour and place
floured-side up on board which has been sprinkled with sugar. Roll out to
1/4-inch thickness. Place on well-greased baking sheets, sugar-side up.
**Cover. Let rise in warm place for 15 minutes. ** Bake in moderate oven
(375 degrees F.) 15 to 18 minutes until golden brown.

**While first pans of rolls are baking, place extra rolls on waxed paper,
sugar -side up, to let rise. Transfer to baking sheet to bake. If
necessary, rolls may rise longer than 15 minutes.

from Pillsbury's 5th Grand National Baking Contest1954 Mrs. Joesph
Terrill, Burlingame, Kansas$7,500 2nd prize winner

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