Cinnamon nut crisps

1. Soften yeast in water.
2. Let stand 5 minutes.
3. Combine eggs, cream, sugar, salt, vanilla, and yeast in a large bowl.
4. Gradually add sifted flour to make a stiff dough.
5. Kneadi on well-floured board for 2 to 3 minutes until smooth.
6. Place in greased bowl and cover tightly.
7. Let rise in warm place (85 to 90 °F).
8. Until double in bulk, about 1 ½ hours.
9. Roll out to a 26 x 20-inch rectange, ¼ inch thick.
10. Brush with 2 tablespoons melted butter.
11. Combine 1 cup brown sugar and 1 ts cinnamon.
12. Sprinkle half of mixture over dough.
13. Foldi long sides to center; press down firmly.
14. Fold in half lengthwise, making four layers.
15. Press firmly to seal.
16. Roll out to a 26 x 12-inch rectangle.
17. Brush with 2 tablespoons additional melted butter.
18. Combine almonds, raisins, and remaining brown sugar ~cinnamon mixture.
19. Sprinkle over dough.
20. Roll as for jelly roll, starting with 26-inch edge.
21. Cut into 1-inch slices.
22. Dip one cut side of each roll in flour and place floured-side up on board which has been sprinkled with sugar.
23. Roll out to ¼-inch thickness.
24. Place on well-greased baking sheets, sugar-side up. **cover.
25. Let rise in warm place for 15 minutes.
26. ** bake in moderate oven (375 °F).
27. 15 to 18 minutes until golden brown.
28. **while first pans of rolls are baking, place extra rolls on waxed paper, sugar -side up, to let rise.
29. Transfer to baking sheet to bake.
30. If necessary, rolls may rise longer than 15 minutes.