Cinnamon Crisps

Ingredients

1 1/2 cups Roberts Milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
3 1/2 cups sifted flour
1 package active dry yeast
1 Roberts Egg

Filling
1/4 cup Roberts Butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon cinnamon

Topping
1/4 cup Roberts Butter, melted
1 cup sugar
1/2 cup chopped pecans
1 teaspoon cinnamon

Preparation

In a saucepan, heat milk, sugar, shortening and salt together just until shortening melts. In a mixing bowl, combine 2 cups flour and yeast; mix in lukewarm liquid. Add egg and beat with electric mixer. Stir in remaining flour by hand to make a moderately soft dough; place in a buttered bowl, turning to butter top. Cover and allow to rise in a warm place until double in bulk, 1 1/2 to 2 hours. Turn out onto lightly floured surface; divide dough in half. Roll out 1 portion of dough at a time to a 12 inch square. Top each half with Filling.

Filling
Combine all ingredients; spread half of mixture on each square. Roll each as for jelly roll; pinch edges to seal. Slice each roll into 12 pieces; place on buttered baking sheets at least 3 inches apart. Flatten each slice to about 3 inches in diameter. Allow to rise, uncovered, in a warm place about 30 minutes. Cover with waxed paper; roll over top to flatten. Remove waxed paper; cover with Topping (below).