These Breakfast Danish Crisps have been a cherished family recipe for nearly 50 years — crisp, flaky, buttery layers filled with warm cinnamon sugar. They’re perfect for holiday mornings, weekend brunch spreads, or anytime you want a sweet homemade treat. This recipe uses simple pantry staples but delivers bakery-quality flavor every time.

Prep & Bake Time

• Prep: 40 minutes + rising
• Bake: 12–15 minutes per batch
• Makes: About 1½ dozen crisps

📝 Ingredients

Dough

• 1 pkg (¼ oz) active dry yeast
• ¼ cup warm water (110°–115ºF)
• 1 cup warm 2% milk (110°–115ºF)
• 2 cups sugar, divided
• ½ cup + 6 Tbsp butter, softened, divided
• 1½ tsp grated lemon zest
• 1 tsp salt
• ½ tsp ground mace
• 2 large eggs, room temperature
• 5½–6 cups all-purpose flour

Cinnamon Sugar Filling

• 3 tsp ground cinnamon
• Remaining sugar from above

Instructions

1. Make the Dough

In a large bowl, dissolve the yeast in warm water. Add the warm milk, ½ cup sugar, ½ cup butter, lemon zest, salt, mace, eggs, and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

2. Knead & Rise

Turn the dough onto a floured surface and knead until smooth and elastic, 6–8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Roll & Layer the Dough

Punch the dough down. On a lightly floured surface, roll it into a large rectangle about ¼-inch thick. Spread with 2 Tbsp butter and sprinkle with ⅓ cup sugar.

Fold in half lengthwise, roll to ¼-inch thick, spread with 2 Tbsp butter, and sprinkle with ½ cup sugar.

4. Shape the Crisps

Fold the dough in half widthwise; roll it to an 18×10-inch rectangle. Spread with the remaining butter. Combine cinnamon and remaining sugar, sprinkling half over the dough to within ¼ inch of edges. Roll up tightly from a short side; pinch to seal. Slice into ½-inch pieces.

5. Rise Again & Bake

Place on greased baking sheets. Cover with waxed paper and flatten gently with your palm. Sprinkle with remaining cinnamon sugar. Let stand in a warm place for 30 minutes.

Bake at 400°F for 12–15 minutes until golden. Immediately remove to wire racks to cool.

Nutrition (Per Crisp)

322 calories • 10g fat • 6g sat fat • 49mg cholesterol • 236mg sodium • 53g carbs • 23g sugars • 1g fiber • 5g protein

Storage & Reheating Tips

• Store crisps in an airtight container at room temperature up to 3 days.
• Freeze up to 2 months; reheat at 300°F for 5–7 minutes.
• For extra crispness, toast lightly before serving.

Why You’ll Love These Breakfast Danish Crisps

• Flaky layers with buttery pastry texture
• Sweet cinnamon sugar swirl
• Perfect for brunch or holiday mornings
• Freezer-friendly
• Makes a big batch for sharing

Serve It With

• Fresh berries
• Vanilla yogurt
• Your morning coffee
• HighCooking’s Homemade Mocha Latte
• Warm honey butter drizzle