Cinnamon Crisps

It's been years since I baked these cinnamon crisps. I had forgotten about them until recently when I came across the recipe. They are crispy on the outside and soft and chewy on the inside. Make sure you have time to enjoy one or maybe two of these when they come out of the oven, you will not be sorry. Delicious with a cup of coffee.

Dough:

• 1 1/4 cups milk
• 1/4 cup sugar
• 1/4 cup shortening
• 1 teaspoon salt
• 1 egg, slightly beaten
• 3 1/4 cups flour
• 1 tablespoon instant yeast

1. In small saucepan, heat milk, sugar, shortening, and salt just until shortening melts. Whisk in beaten egg.
2. Mix 3 cups flour and yeast, and together with the liquid ingredients, beat on low speed of mixer for 30 seconds, scraping the sides of the bowl, adding 1/4 cup remaining flour as needed. Beat 3 minutes at high speed.
3. Place in a greased bowl and allow to rise until doubled in bulk,  1/2 hours.
4. Divide dough in half. Roll out each portion to 12" x 12".
5. Spread with Cinnamon Filling and roll up jelly roll style, pinching edge to seal. 
6. Cut each roll into 12 equal pieces. Place 6 on  parchment lined cookie sheet and using rolling pin, flatten each to 1/8". Repeat with the rest. Allow to rise 30 minutes.
7. Cover cinnamon rolls on cookie sheet with waxed paper and flatten once again with rolling pin to about 1/4". Brush each roll with butter and sprinkle Cinnamon Topping over the top. Cover again with waxed paper (I re-used waxed paper) and roll flat. (1/8")  Bake immediately in a 400º oven for 12 minutes. They taste best hot from the oven. 
8. Yield: 24

Cinnamon Filling:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup butter, melted

1. Mix together sugars, cinnamon, and melted butter until crumbly.

Cinnamon Topping:

• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup pecans, chopped

1. Mix ingredients together in a bowl.