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Crispy Cinnamon Rounds

Cook Time15 mins
Total Time15 mins
Course: Sweet Rolls
Servings: 16 -22 rolls
Author: Barbara Schieving


  • 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


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


  • 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.


Slightly adapted from Red Star Yeast