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    Home » Recipes » Breads » Sweet Rolls

    Crispy Cinnamon Rounds

    Published by Melissa on June 17, 2013 | Updated June 10, 2022 | 25 Comments

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    Featured Image for post 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. 

    I’ve team up with Red Star Yeast to bake three delicious recipes from the Red Star website. Today’s post is the last of the three recipe.

    The Red Star Crispy Cinnamon Rounds recipe is a perfect first recipe for those who are afraid of baking with yeast. The dough comes together quickly in a mixer and you don’t have to roll out the dough to make fancy shapes. You just roll pieces of dough in the sugar mixture, flatten it with your hand and bake it.

    Crispy-Cinnamon-Rounds--Collage-Barbara-Bakes

    I used a pastry scrapper to divide the dough in to pieces and transfer the pieces to the sugar mixture. The dough is a little sticky, so roll it in a little bit of the cinnamon and sugar before you flatten it out. After it’s flatten, coat it again with the sugar mixture.

    Another change I made, was to put the cinnamon sugar pecan mixture on a silpat instead of wax paper and put it in a rimmed baking tray to help control the mess. I also rotated the baking trays after 8 minutes.

    Crispy Cinnamon Rounds Recipe | BarbaraBakes.com

    These are best eaten hot out of the oven while the bottom is super crispy. They’re tasty the next day, they just aren’t as crisp. You can help keep the rolls crisp by storing them loosely wrapped. 

    Featured Image for post Crispy Cinnamon Rounds
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    Crispy Cinnamon Rounds

    Cook Time15 mins
    Total Time15 mins
    Course: Sweet Rolls
    Servings: 16 -22 rolls
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 ¼ cups bread flour
    • 2 ¼ teaspoon 1 packet Active Dry Yeast (I used Platinum Instant yeast)
    • 2 tablespoon sugar
    • ½ teaspoon salt
    • ½ teaspoon nutmeg I substituted ¼ teaspoon cardamom
    • ¾ cup water
    • 3 tablespoon shortening
    • 1 egg

    Topping

    • ¾ cup sugar
    • ½ cup chopped pecans or walnuts
    • ¼ cup brown sugar
    • 1 teaspoon cinnamon

    Instructions

    • In large mixer bowl, combine 1 ½ cups flour, yeast, 2 tablespoons 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 or with the dough hook, gradually mix in remaining flour to make a stiff batter. Cover; let rise in warm place until double, about 45 minutes.
    • Prepare Topping: Combine ¾ cup sugar, pecans, brown sugar and cinnamon; mix well. Pour in to a rimmed baking tray lined with parchment paper or a siplat.
    • 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.

    Notes

    Slightly adapted from Red Star Yeast

    If you missed my first two Red Star recipe posts All-American Pizza and Cherry ‘n Cheese Lattice Coffeecake, be sure and check them out. Both are easy to make and taste fantastic.

    Disclosure: This post is sponsored by Red Star Yeast, but all opinions expressed are always my own.  You can also find Red Star Yeast on Facebook, Twitter and Pinterest.

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Nutmeg Nanny

      July 01, 2013 at 1:48 pm

      Oh, these look delightful! I bet the house smells amazing while they bake 🙂

      Reply
    2. Amanda

      June 22, 2013 at 9:37 am

      These sounds heavenly Barbara!

      Reply
    3. Justin

      June 20, 2013 at 11:21 pm

      I won’t lie, yeast intimidates me, but I LOVE cinnamon so these are tempting me in a major way!

      Reply
    4. Becky

      June 20, 2013 at 8:19 am

      These sound perfect for a little afternoon snack with tea or milk! Can’t wait to hear about your vacation!!

      Reply
    5. Angie | Big Bear's Wife

      June 20, 2013 at 8:08 am

      mmm Cinnamon and sugar! Those look so good!

      Reply
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