Cinnamon nut crisps
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Cinnamon nut crisps
  Cinnamon    Rolls    Dessert    Nuts  
Last updated 6/12/2012 1:16:32 AM. Recipe ID 46444. Report a problem with this recipe.
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      Title: Cinnamon nut crisps
 Categories: Rolls, Dessert
      Yield: 1 Servings
 
      1 pk Active dry yeast
    1/2 c  Lukewarm water
      2    Eggs
      1 c  Lukewarm cream
      3 tb Sugar
  1 1/2 ts Salt
      1 ts Vanilla
  4 1/2 c  Flour, sifted
      2 tb Butter, melted
      1 c  Brown sugar, firmly packed
      1 ts Cinnamon
      2 tb Butter, melted
    3/4 c  Almonds, blanched and
           Chopped fine
    1/3 c  Raisins, chopped
 
  Soften yeast in water.  Let stand 5 minutes.  Combine eggs, cream,
  sugar, salt, vanilla, and yeast in a large bowl. Gradually add sifted
  flour to make a stiff dough. Knead on well-floured board for 2 to 3
  minutes until smooth. Place in greased bowl and cover tightly. Let
  rise in warm place (85 to 90 degrees F.) until double in bulk, about
  1 1/2 hours. Roll out to a 26 X 20-inch rectange, 1/4 inch thick.
  Brush with 2 tablespoons melted butter. Combine 1 cup brown sugar and
  1 ts cinnamon. Sprinkle half of mixture over dough.  Fold long sides
  to center; press down firmly. Fold in half lengthwise, making four
  layers. Press firmly to seal. Roll out to a 26 X 12-inch rectangle.
  Brush with 2 tablespoons additional melted butter. Combine almonds,
  raisins, and remaining brown sugar ~cinnamon mixture. Sprinkle over
  dough.  Roll as for jelly roll, starting with 26-inch edge. Cut into
  1-inch slices. Dip one cut side of each roll in flour and place
  floured-side up on board which has been sprinkled with sugar. Roll
  out to 1/4-inch thickness. Place on well-greased baking sheets,
  sugar-side up. **Cover.  Let rise in warm place for 15 minutes.  **
  Bake in moderate oven (375 degrees F.) 15 to 18 minutes until golden
  brown.
  
  **While first pans of rolls are baking, place extra rolls on waxed
  paper, sugar -side up, to let rise. Transfer to baking sheet to bake.
  If necessary, rolls may rise longer than 15 minutes.
  
  from Pillsbury's 5th Grand National Baking Contest--1954 Mrs. Joesph
  Terrill, Burlingame, Kansas--$7,500 2nd prize winner
  




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Recipe ID 46444 (Apr 03, 2005)

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