Cinnamon Crispies

From Betty Crocker’s Easy Breakfasts and Brunches

½ cup margarine or butter (1 stick)

2 cups flour

¼  cup sugar

2/3  cup milk

1 tsp. baking powder

1 tsp. salt

1/3 cup sugar

2 tsp. ground cinnamon

Sugar

Heat oven to 425°. Grease 2 cookie sheets. Heat margarine until melted; reserve 2 Tbs. Mix remaining margarine, the flour, ¼ cup sugar, the milk, baking powder and salt in large bowl until dough forms. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times.

Divide dough into halves. Roll or pat one half of dough into rectangle, 9 x 5 inches. Brush with half of reserved melted margarine. Mix 1/3 cup sugar and the cinnamon; sprinkle half over rectangle. Roll up tightly, beginning at 5 inch side. Pinch edge of dough into roll to seal. Cut roll into 4 equal pieces with sharp knife. Place cut sides up on cookie sheets; pat each into 6 inch circle. Sprinkle with sugar.

Bake 8 – 10 minutes or until edges are golden brown. Immediately remove from cookie sheets with spatula. Cool on wire rack. Repeat with remaining dough, melted margarine and cinnamon-sugar mixture.

This one is not sprinkled with sugar before cooking because my family likes a little vanilla frosting on top instead.