Posted by Suzanne McMinn @ 5:05 am | Permalink
Tags: cinnamon, yeast breads
Breads, The Farmhouse Table
Could anything made with three different kinds of sugar not be magnificent? I’d give you one but we ate them. But-I’m gonna tell you how to make them, too. You gotta start with the mother of all bread recipes, Grandmother Bread.
How to make Cinnamon Crispies:
Follow the directions to make Grandmother Bread. After the first rise, roll out each half of the dough on a floured surface into a 12-inch square. Brush on 1/4 cup melted butter. Combine 1/2 cup sugar, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon. Spread over buttered dough.
Roll up each half, seal seams, and cut into 12 pieces. Place on greased baking sheets a few inches apart. Use the bottom of a glass to flatten pieces. Let rise for 30 minutes. You have time to watch Judge Judy, or fantasize about eating a sweet, hot crispie.
Meanwhile, you might have a loaf of regular Grandmother Bread rising. If you only use half the dough to make a dozen crispies (cut the butter/sugar/cinnamon in half accordingly..or not, because we love butter and sugar and cinnamon), you’ll have the other half of the recipe left over to make one loaf. Grandmother Bread is fabulous that way. You can totally be multi-tasking.
After 30 minutes, cover the rolls with waxed paper and use a rolling pin to flatten the rolls again.
Brush rolls with more melted butter. Sprinkle with more cinnamon and sugar. No being stingy with the butter and sugar. We’re going all out here.
Doesn’t this look unbelievable? You’re almost there! You just have to bake it.
Bake at 400-degrees for 8-10 minutes. Serve sprinkled with powdered sugar.
Consume in copious quantities. You’re welcome. 
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