Real Recipes From Real Home Cooks ®

baked elephant ears

★★★★★ 1
a recipe by
Pat Duran
Las Vegas, NV

Susan says of her Taste of Home recipe," They'll remember these crispy home-baked pastries long after they've licked the last bit of cinnamon-sugar off their fingers! Great with hot coffee, these make a super gift!"

★★★★★ 1
serves 18 servings
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For baked elephant ears

  • 1/2 c
    warm milk(110^ to 115^)
  • 1/4 c
    warm water
  • 1 pkg
    active dry yeast
  • 2 c
  • 4 1/2 tsp
    granulated sugar
  • 1/2 tsp
  • 1/2 c
    cold butter
  • 1
    egg yolk,beaten
  • 6 Tbsp
  • 3 1/2 tsp
    ground cinnamon
  • 2 c
    granulated sugar
  • 1/2 c
    finely chopped pecans

How To Make baked elephant ears

  • 1
    In a large bowl. combine the milk, water, and yeast; set aside. .
  • 2
    In a large bowl, combine the flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
  • 3
    Add egg to yeast mixture; beat into dry ingredients until blended. Cover and refrigerate for at least 2 hours. Punch dough down; turn onto lightly floured surface. Knead 8-10 times. Cover and let rest for 10 minutes.
  • 4
    Roll into an 18x10 inch rectangle. Brush with 2 Tablespoons butter. Combine sugar and cinnamon; sprinkle 1 cup over dough.
  • 5
    Beginning with long side roll up jely roll style, pinch edges to seal. Cut into 1 inch slices. For each elephant ear, sprinkle a small amount of the remaining cinnamon sugar on a piece of waxed paper. Place a slice of dough on the cinnamon sugar-roll into a 5-inch circle.
  • 6
    Place sugared side down on ungreased baking pan. Brush with some of the remaining butter;sprinkle with pecans and cinnamon sugar. Bake at 375^ for 8 to 11 minutes until golden brown.