Cinnamon Crisps

Ingredients

• 3 3/4 to 4 1/4 cups all-purpose flour
• 1 package active dry yeast
• 1 1/4 cups milk
• 1/4 cup sugar
• 1/4 cup shortening, margarine, or butter
• 1 egg
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/4 cup margarine or butter, melted
• 1 1/2 teaspoons ground cinnamon
• 1 cup sugar
• 1/2 cup chopped pecans

Instructions

1. Combine 2 cups of the flour and the yeast. Heat and stir milk, the 1/4 cup sugar, shortening, and 1/2 teaspoon salt till warm (120° to 130°) and shortening almost melts. Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double (1 to 1 1/2 hours).
3. Punch down dough. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Roll half of the dough into a 12-inch square. Combine the 1/2 cup sugar, brown sugar, 1/4 cup melted margarine or butter, and 1/2 teaspoon ground cinnamon; crumble half of mixture over dough. Roll up from one of the long sides. Seal seams. Cut into 12 pieces. Place on a floured surface 3 to 4 inches apart. Flatten rolls to about 3 inches in diameter. Repeat with remaining dough. Cover and let rise in a warm place till nearly double (about 30 minutes). Place rolls on baking sheets 7 to 8 inches apart. Cover with waxed paper or plastic wrap. Use a rolling pin to flatten rolls to about 6 inches in diameter; remove paper.
4. Brush rolls with remaining melted margarine or butter. Combine the 1 cup sugar, pecans, and remaining ground cinnamon. Sprinkle over rolls. Cover with waxed paper or plastic wrap; roll flat again. Remove paper. Bake in a 400° oven for 8 to 10 minutes. Remove from baking sheets immediately; cool.