Cinnamon Nut Crisps

$7500 Senior 2nd Prize winner in Pillsbury's 5th Grand National Recipe and Baking Contest by Mrs. Joseph Terrill, Burlingame, Kansas

Bake at 375F. for 15 to 18 minutes,
Makes about 2 dozen roll
Soften....1 cake compressed yeast (or 1 package active dry yeast) in 1/2 cup lukewarm water.
Combine... 2 eggs, well beaten
1 cup lukewarm cream
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon French's Vanilla and the softened yeast in a large bowl.
Add...4 1/2 to 5 cups sifted Pilllsbury's Besst Enriched Flour gradually, blending thoroughly after each addition to make a stiff dough.
Knead......on well-floured board for 2 to 3 minutes until smooth. Place in greased bowl and cover tightly.
Let rise.........in warm place (85 to 90 F.) until doubled in bulk, about 1 1/2 hours.
Roll out........ to a 26x20-inch rectangle, about 1/4 inch thick. Brush with 2 tablespoons melted butter.
Combine... 1 cup firmly packed brown sugar and 1 teaspoon French's Cinnamon. Sprinkle half of mxture over dough.
Fold........long sides to center; press down firmly. Fold in half lenghtwise, making four layers. Press firmly to seal.
Roll out.....again to a 26x12 inch rectangle. Brush with 2 tablespoons additional melted butter.
Combine....3/4 cup blanched almonds or other nuts, finely chopped, 1/3 cup raisins, chopped, and remaining brown sugar-cinnamon mixture. Sprinkle over dough.
Roll..........as for jelly roll, starting with 26-inch edge. Cut into 1-inch slices. Dip one cut side of each rolll in flour and place floured-side up on board which has been sprinkled with sugar. Roll out to 1/4-inch thickness. Place on well-greased baking sheets, sugared-side up.
Let rise.....in warm place for 15 minutes*
Bake..........in moderate oven (375 F) 15 to 18 minutes until golden brown.

*While first pans of rolls are baking, place extra rolls on waxed paper, sugared-side up, to let rise. Transfer to baking sheet to bake. If necessary, rolls may rise longer than 15 minutes.