Best 10 Cinnamon Crisps Recipes

CINNAMON CRISPS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Combine filling ingredients; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. square. Spread filling over dough. Roll up tightly jelly-roll style; pinch to seal., Cut into 1-in. slices; place on greased baking sheets (four slices per sheet). Cover with waxed paper; flatten slices with palm of hand into 3-in. circles. Cover and let rise until doubled, about 30 minutes., Cover with waxed paper and flatten or roll into 5-in. circles. Brush with butter. Combine the sugar, cinnamon and pecans; sprinkle over butter. Cover with waxed paper; roll or flatten again. Discard waxed paper., Bake at 400° for 10-12 minutes or until browned. Serve warm.

CINNAMON SUGAR CRISPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lay the wonton wrappers out flat on a baking sheet. Brush evenly with melted margarine. Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each one.
• Bake for 5 minutes in the preheated oven, or until crisp. Remove from baking sheets to cool on wire racks.

CINNAMON CRISPS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Crush the corn flakes (should yield about 1 1/4 cups).
• Cream the butter or margarine with the shortening. Add the eggs and the sugar and beat until fluffy. Stir in the flour, cinnamon and baking soda, mixing well. Stir in the corn flakes.
• Drop by spoonfuls onto ungreased cookie sheets and bake at 400 degrees F (205 degrees C) for about 9 minutes or until light brown. Let stand for 1 minute then cool on wire racks.

CINNAMON-SUGAR CRISPS ("BUNUELOS")

Steps:

• On a plate, mix the sugar and cinnamon. In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep frying thermometer, inserted in the oil, reaches 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in about 2 to 3 minutes.) One by one, fry tortillas until golden brown. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to cinnamon-sugar mixture, turn to coat and serve.

COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS

Steps:

• For sauce:
• Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
• For tortilla crisps:
• Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
• Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
• Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.

CINNAMON-SUGAR CRISPS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

FRESH FRUIT SALSA WITH CINNAMON CRISPS

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and cinnamon.
• Lightly brush both sides of each tortilla with water. Lightly sprinkle about 1/2 teaspoon sugar-cinnamon mixture over each side of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet.
• Bake 6 to 8 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool completely, about 10 minutes.
• Meanwhile, grate peel from orange; squeeze orange to make about 1/4 cup juice. In medium bowl, mix orange peel, orange juice and remaining salsa ingredients.
• If desired, garnish salsa with strawberry fan. Serve salsa with cinnamon crisps.

CINNAMON CRISPS COOKIES [SNICKERDOODLES]

Steps:

• Place butter and 3/4 cup of sugar in a bowl and beat until light and fluffy. Add egg and beat well.
• Sift together flour, baking powder, baking soda. Now, stir into butter mixture.
• Turn dough onto a lightly floured surface and knead briefly. Wrap in plastic food wrap and refrigerate for 30 minutes or until firm.
• Place cinnamon and remaining 1/4 cup of sugar in a small bowl and mix to combine. Roll dough into small balls, then roll balls in sugar/cinnamon mixture.
• Place 2 inches apart on lightly greased baking trays and bake at 350 degrees for 4-8 minutes or until golden.
• Remove to wire racks to cool.

CINNAMON PITA CRISPS WITH PEANUT HONEY DIP

Steps:

• To make pita crisps:.
• Preheat oven to 350*F.
• Cut pita breads in half with a pizza cutter, then into wedges.
• Spread pita wedges on a large baking sheet. Spray with butter cooking spray(or oil).
• Combine cinnamon and sugar in a small bowl. Sprinkle on the pita wedges and bake about 10 minutes, until crisp.
• Peanut Honey Dip:.
• While pita wedges are baking, stir the yogurt, peanut butter, cinnamon, cardamom and honey together until well mixed(you can use a food processor if desired).
• Gently fold in whipped topping(or whipped cream).
• Serve with the pita crisps and enjoy!

INDIVIDUAL FRUIT CRISPS WITH CINNAMON-VANILLA ICE CREAM

Steps:

• Make cinnamon-vanilla ice cream: Cover the bottom of an 8-inch square baking dish with one-third of ice cream; smooth into an even layer. Sprinkle with 1/2 teaspoon cinnamon. Repeat to make two more ice-cream layers, sprinkling each with 1/2 teaspoon cinnamon. Cover with plastic wrap, and freeze until ready to use, at least 45 minutes.
• Preheat oven to 350 degrees. Bring a medium saucepan of water to a boil. Cut a small, shallow X in the bottom of each peach. Blanch peaches until skins begin to loosen, about 30 seconds; drain. Peel and pit peaches, and then cut into 1/4-inch-thick wedges. Transfer to a bowl; toss with 1 tablespoon lemon juice, 1/4 cup brown sugar, the ginger, and 1 tablespoon cornstarch. Set aside.
• Put cherries in a bowl; toss with 1/2 cup brown sugar and remaining tablespoons lemon juice and cornstarch.
• Whisk together cornmeal, flour, baking powder, salt, the remaining 1/4 cup brown sugar, and the granulated sugar in a medium bowl. Blend in butter with a pastry blender or two knives until it resembles coarse meal. Stir in almonds. Squeeze to form a crumbly topping.
• Fill six mini foil pie plates (each 4 1/2 inches in diameter and 1 1/4 inches high) with fruit, three with cherry mixture and three with peach mixture. Transfer to rimmed baking sheets; divide topping among fruit pies. Bake until juices are bubbling, about 30 minutes. Let crisps cool slightly; serve warm with scoops of cinnamon-vanilla ice cream.