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Yield 1 dozen


  • 3 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 (1/4-ounce) envelope active dry yeast
  • 3/4 cup water
  • 1/4 cup shortening
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1/4 tablespoon cinnamon

How to Make It

  1. Stir together flour, 3/4 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in bowl of a heavy-duty electric stand mixer. Add yeast and next 3 ingredients; beat at low speed with mixer,using dough hook attachment, 1 minute. Increase speed to medium, and beat 1 more minute. Cover dough with wax paper, and let stand 30 minutes.

  2. Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Roll each portion to a length of 10 inches, forming a 6-inch base and 2-inch top. Roll up each portion, starting at 6-inch end. Gently shape each portion into a crescent, and place on lightly greased baking sheets.

  3. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; sprinkle evenly over dough. Cover and let stand in a warm place (85º), free from drafts, 15 minutes.

  4. Bake at 375º for 15 to 18 minutes. Cool on baking sheets on wire racks.