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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.

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.

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.

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