[X]

Home > Recipes > Elephant Ears

Elephant Ears Recipe

Elephant Ears Recipe photo by Taste of Home

Read reviews (3)

Rate 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. —Susan Taul, Birmingham, Alabama

[X]

Rate Elephant Ears Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Elephant Ears Recipe

Prep: 25 min. + rising Bake: 15 min.

Yield: 18 Servings

25 11 36

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.
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.

Nutritional 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.

Originally published as Elephant Ears in Country Woman Christmas Annual 2003, p24

More recipes like this:

More Recipe Collections:
Baby Shower Recipes Bread Baking Bread Recipes Bridal Shower Recipes Christmas Desserts Christmas Recipes Desserts Mother's Day Pastry Recipes Mother's Day Recipes Nut Recipes Pecan Recipes Yeast Bread Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Elephant Ears

Elephant Ears

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Sep. 04, 2012 by SSWW

These are delicious! I made them for my son's circus-themed party. They'd make a tasty treat for a chilly fall night, too! Tip: Work quickly while the dough is still chilled. I think the dough rolls better when it's colder :)

Reviewed on Aug. 20, 2012 by nuts4cooking

A little work, but well worth the results. DELICIOUS !!!

Reviewed on Aug. 03, 2012 by gwashington1961

A scratch dough to create a Country Fair Treat. Yield 18 5" cookies.