CRISPY COOKIE COFFEE CAKES

1 package dry yeast
1 1/4 cups plus 2 teaspoons sugar, divided use
1/4 cup warm water (105 to 115 degrees F)
4 cups flour, sifted
1 teaspoon grated lemon rind
1 teaspoon salt
1 cup margarine
2 eggs, beaten
1 cup milk, scalded and cooled to lukewarm
1 tablespoon cinnamon (for the filling)
FROSTING (OPTIONAL):
1 cup powdered sugar
milk (or as needed)

TO PREPARE THE DOUGH:
In small bowl, combine yeast, 2 teaspoons sugar, and water; set aside.

In large bowl, combine flour, lemon rind, the 1/4 cup sugar and salt. Cut in margarine with a fork. Set aside.

Add beaten eggs and cooled milk to yeast mixture. Add to flour in the large bowl. Stir just to combine; cover tightly. Refrigerate overnight or up to 3 days.

TO SHAPE AND BAKE:
Preheat oven to 400 degrees F. Grease cookie sheets.

Divide dough in half. Roll out each half on a floured board into a 12x18-inch rectangle.

Combine cinnamon and the remaining 1 cup sugar for filling. Sprinkle dough with filling. Roll up and cut into 1-inch slices. Place cut-side down on greased cookie sheet and flatten lightly with the palm of your hand.

Bake at 400 degrees for 12 to 15 minutes.

When cool, cakes may be frosted with a powdered sugar and milk frosting.

Makes 2-3 dozen
Adapted from source: Have Breakfast with Us Again