Cinnamon Crispies Recipe
Cinnamon crispies are baked goodies with a cinnamon and sugar filling. Prepared with a dough of flour, butter and sour cream, the cinnamon crispies are glazed with sugar and baked to a golden brown. These cinnamon crispies can be served right away or stored for later use.
Ingredients
Dough
1 cup butter
1 1/2 cups all purpose flour
1/2 cup dairy sour cream
Filling
3 tablespoons sugar
1 teaspoon cinnamon
Sugar Glaze
3 tablespoons sugar
1 tablespoon water
Directions
Cut butter into flour with pastry blender.
Stir in sour cream until thoroughly mixed.
Divide dough in half; wrap each.
Chill 8 to 12 hours.
Mix 3 tablespoons sugar and the cinnamon.
Turn half of dough onto sugared, well-floured cloth-covered board.
Roll into rectangle, 20x7 inches.
Sprinkle half the cinnamon-sugar on dough.
Roll up tightly, beginning at narrow end; set aside.
Roll other half of dough into rectangle, 20x7 inches.
Sprinkle remaining cinnamon-sugar on dough.
Place loose end of roll on narrow edge of rectangle; pinch edges to seal securely.
Continue to roll up tightly; pinch edge of dough into roll to seal securely.
Wrap and chill at least 1 hour.
Store no longer than 48 hours.
Heat oven to 350°.
Cut roll into 1/4 inch slices; place slices 2 inches apart on ungreased baking sheet.
Mix 3 tablespoons sugar and the water; brush on cookies.
Bake until golden brown, 20 to 25 minutes; cool.
(Can be served immediately.) Wrap in heavy-duty aluminum foil, label and freeze.
25 minutes before serving, heat oven to 375°.
Remove Cinnamon Crispies from freezer and unwrap.
Place on ungreased baking sheet; heat until hot, about 10 minutes.
Stir in sour cream until thoroughly mixed.
Divide dough in half; wrap each.
Chill 8 to 12 hours.
Mix 3 tablespoons sugar and the cinnamon.
Turn half of dough onto sugared, well-floured cloth-covered board.
Roll into rectangle, 20x7 inches.
Sprinkle half the cinnamon-sugar on dough.
Roll up tightly, beginning at narrow end; set aside.
Roll other half of dough into rectangle, 20x7 inches.
Sprinkle remaining cinnamon-sugar on dough.
Place loose end of roll on narrow edge of rectangle; pinch edges to seal securely.
Continue to roll up tightly; pinch edge of dough into roll to seal securely.
Wrap and chill at least 1 hour.
Store no longer than 48 hours.
Heat oven to 350°.
Cut roll into 1/4 inch slices; place slices 2 inches apart on ungreased baking sheet.
Mix 3 tablespoons sugar and the water; brush on cookies.
Bake until golden brown, 20 to 25 minutes; cool.
(Can be served immediately.) Wrap in heavy-duty aluminum foil, label and freeze.
25 minutes before serving, heat oven to 375°.
Remove Cinnamon Crispies from freezer and unwrap.
Place on ungreased baking sheet; heat until hot, about 10 minutes.
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