Cinnamon Crisps

Dough:

• 1 1/4 cups milk
• 1/4 cup sugar
• 1/4 cup shortening
• 1 teaspoon salt
• 1 egg, slightly beaten
• 3 1/4 cups flour
• 1 tablespoon instant yeast

1. In small saucepan, heat milk, sugar, shortening, and salt just till shortening melts. Whisk in beaten egg.
2. Mix 3 cups flour and yeast, and together with the liquid ingredients, beat on low speed of mixer for 30 seconds, scraping the sides of the bowl, adding 1/4 cup remaining flour as needed. Beat 3 minutes at high speed.
3. Place in a greased bowl and let rise until doubled in bulk, approximately 1 1/2 hours.
4. Divide dough in half. Roll out each portion to 12" x 12". Spread with Cinnamon Filling and roll up jelly roll style, pinching edge to seal. Cut each roll in 12 equal pieces. Place 6 on  parchment lined cookie sheet and using rolling pin, flatten each to 1/8". Repeat with the rest. Let rise for 30 minutes.
5. Cover cinnamon rolls on cookie sheet with waxed paper and flatten once again with rolling pin to about 1/4". Brush each roll with butter and sprinkle Cinnamon Topping over the top. Cover again with waxed paper (I re-used waxed paper) and roll flat. (1/8")  Bake immediately in a 400º oven for 12 minutes. They taste best hot from the oven. 
6. Yield: 24

Cinnamon Filling:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup butter, melted

1. Mix sugars and melted butter together until crumbly.

Cinnamon Topping:

• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup pecans, chopped

1. Mix ingredients together in a bowl.