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Elephant Ears

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. —Susan Taul, Birmingham, Alabama

18 ServingsPrep: 25 min. + rising Bake: 15 min.

Ingredients

1/2 cup warm milk (110° to 115°)
1/4 cup warm water (110° to 115°)
1 package (1/4 ounce) active dry yeast
2 cups all-purpose flour
4-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter
1 egg yolk, beaten
FILLING/TOPPING:
6 tablespoons butter, melted, divided
2 cups sugar
3-1/2 teaspoons ground cinnamon
1/2 cup finely chopped pecans

Directions

In a large bowl, combine the milk, water and yeast; set aside. In a
large bowl, combine the flour, sugar and salt. Cut in butter until
mixture resembles coarse crumbs. Add egg to yeast mixture; beat into
dry ingredients until blended. Cover and refrigerate for at least 2
hours.
Punch dough down; turn onto a lightly floured surface. Knead 8-10
times. Cover and let rest for 10 minutes. Roll into an 18-in. x
10-in. rectangle. Brush with 2 tablespoons butter. Combine sugar and
cinnamon; sprinkle 1 cup over dough. Beginning with a long side,
roll up jelly-roll style pinch edges to seal. Cut into 1-in. slices.

2 of 2

Elephant Ears (continued)

Directions (continued)

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
cinnamon-sugar; roll into a 5-in. circle.
Place sugared side down on an ungreased baking sheet. Brush with some
of the remaining butter; sprinkle with pecans and cinnamon-sugar.
Bake at 375° for 9-11 minutes or until golden brown. Yield:
1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 251 calories, 12 g fat (6 g saturated fat), 37 mg cholesterol, 160 mg sodium, 35 g carbohydrate, 1 g fiber, 2 g protein.