1. A stacked sweet comfort treat. Small enough for kids desserts or snacks.
  2. Easy enough for mom to make quickly or easy enough for kids to help bake.
  3. Ingredients

  • 2C all-purpose flour
  • 4.5tsp baking powder
  • ¼ tsp salt
  • 1/4C shortening
  • 3/4C milk
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • Icing: 1tbsp butter
  • 1/2C icing sugar
  • hot water from the kettle, as needed


  • One Lg & one Sm mixing bowl
  • 1 muffin tin
  • Whisk, pastry blender, and spatula
  • Cooking spray
  • Rolling pin

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1. Preheat the oven to 450*F . Use your cooking spray to prep your muffin tin.

2. In your mixing bowl, whisk together the first 3  ingredients.

3. Add shortening to flour mixture by cutting it in with two butter knives or your pastry blender until flour mixture is crumbly.

4. Make a well in the center of the crumbly flour mixture and add the milk. Mix until milk is throughout the flour mixture with your spatula. Turn out the contents of the bowl onto a lightly floured surface. Kneading 10-12 times to make the dough smooth. 

5. Cut the dough in half. Set one half aside. Roll out 1/2 of the dough into a 10×12 rectangle.

5. Mix together the last 2 ingredients in a small bowl and sprinkle 1/2 of the sugar mixture onto the top of your rectangle dough.

6. Next, cut the rectangle into 5 equal strips — about 2inches thick each. Then stack all the strips together in a pile. You should now have a stack of sugar-coated strips in front of you. Finally cut the stack into 6 equal parts — about 2inches wide each.

7. Set each separate stack on the cut side when placing them in the prepared muffin tins. Bake them for 10mins or until browned and serve them warm.

8. For a little more of a treat — mix together the ‘Icing’ recipe and drizzle a little sweetness across the tops of the slightly cooled fans.

– Makes 12 Cinnamon Fans – perfect for little fingers to pull apart

Diabetic Nutrition – NO Icing : 18g Carbohydrates; 1g Dietary Fiber; Carb Ratio: 0.49

Diabetic Nutrition – with Icing: 23g Carbohydrates; 1g Dietary Fiber; Carb Ratio: 0.52

By: Sharon Schuler

Sharon Schuler

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