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TEST KITCHEN APPROVED

Morning Crispies

Name: Morning Crispies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1-1/2 dozen
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm water (110° to 115°); 1 cup warm whole milk (110° to 115°); 2 cups sugar, divided; 1/2 cup canola oil; 1-1/4 teaspoons salt; 2 large eggs, room temperature; 1-1/2 teaspoons lemon extract; 5-1/2 to 6 cups all-purpose flour; 6 tablespoons butter, softened, divided; 1 tablespoon ground cinnamon

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 30 min. + rising Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Emily Goad, Franklin, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 07, 2023

These large cinnamon-sugar crispies make quite an impression on the table. Every bite melts in your mouth.—Emily Goad, Franklin, Indiana

Crispies Tips

What can you use if you don't have lemon extract?

You can substitute 1 tsp. of lemon zest for every 1/2 tsp. of lemon extract called for in a recipe. With this ratio in mind, you can use 3 tsp. of lemon zest to replace the lemon extract when making this breakfast treat. Learn about other lemon zest substitutes to use in your favorite lemon dessert recipes. Orange extract would also be a delicious substitution.

How should you store crispies?

You should store morning crispies at room temperature in an airtight storage container after they've been allowed time to cool completely. Kept this way, they should last for 2 to 3 days.

How can you serve crispies?

Although crispies have the shape and consistency of a cookie, they are more so considered to be a breakfast pastry. Serve crispies with some coffee or juice, and a side of fruit salad or bacon.

—Sammi DiVito, Taste of Home Assistant Editor

TEST KITCHEN APPROVED

Morning Crispies

3 Reviews Add your review

Yield:1-1/2 dozen

Prep:30 min

Cook:15 min

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Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
2 cups sugar, divided
1/2 cup canola oil
1-1/4 teaspoons salt
2 large eggs, room temperature
1-1/2 teaspoons lemon extract
5-1/2 to 6 cups all-purpose flour
6 tablespoons butter, softened, divided
1 tablespoon ground cinnamon

Text Ingredients

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Directions

1
In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make a soft dough.

2
Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch down dough. Turn out onto a floured surface and roll out into a 1/4-in.-thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar.
4
Fold in half widthwise; roll out to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18x10-in. rectangle. Combine cinnamon and remaining 1/2 cup sugar; sprinkle half over the dough to within 1/4 in. of all edges.
5
Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1/2-in. slices and place on greased baking sheets (4 to 6 slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon sugar. Let stand for 30 minutes.
6
Preheat oven to 400°. Bake until golden brown, 12-15 minutes. Immediately remove from pans to wire racks to cool completely.