Baked Elephant Ears Recipe
Baked Elephant Ears Recipe photo by Taste of Home
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Baked Elephant Ears Recipe

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My mother-in-law handed down this recipe from her mother. They’re a special treat—even better, I think, than those at a carnival or festival. And (shh!) they're baked, not fried. —Delores Baeten, Downers Grove, Illinois
TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min.
MAKES: 24 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups all-purpose flour
  • 4-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/3 cup cold butter, cubed
  • 1/3 cup fat-free milk
  • 1 large egg yolk
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup sugar
  • 3/4 teaspoon ground cinnamon

Nutritional Facts

1 elephant ear: 109 calories, 4g fat (2g saturated fat), 18mg cholesterol, 76mg sodium, 18g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir milk and egg yolk into yeast mixture; add to flour mixture, stirring to form a stiff dough (dough will be sticky). Cover with plastic wrap and refrigerate 2 hours.
  2. Preheat oven to 375°. Turn dough onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Spread with softened butter to within 1/4 in. of edges. Mix sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 24 slices. Cover slices with plastic wrap until ready to flatten.
  3. In a small bowl, mix ingredients for cinnamon sugar. Place a 6-in.-square piece of waxed paper on a work surface; sprinkle with 1/2 teaspoon cinnamon sugar. Top with one slice of dough; sprinkle dough with an additional 1/2 teaspoon cinnamon sugar. Roll dough to a 4-in. circle. Using waxed paper, flip dough onto a baking sheet coated with cooking spray. Repeat with remaining ingredients, placing slices 2 in. apart. Bake 7-9 minutes or until golden brown. Cool on wire racks. Yield: 2 dozen.
Originally published as Baked Elephant Ears in Taste of Home Annual Recipes Annual 2015

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hkarow9713 User ID: 7604678 252587
Reviewed Aug. 12, 2016

"These do take a bit more time, but they are so worth it! We like to get elephant ears at our local farmer's market & now I've finally found a way to make them at home!"

Ham_Sammich User ID: 8473184 237899
Reviewed Nov. 22, 2015

"Delicious but a bit messy to make; the dough was very sticky, even after over 2 hours of refrigeration... which made the jelly-rolling challenging and cutting the slices even more so. I also ended up with 1/8c or so of extra cinnamon sugar at the end. BUT...the results were quite tasty and made my whole house smell FABULOUS!"

smstillinger User ID: 3094333 181983
Reviewed Jul. 3, 2014

"These cookies were just okay. Too much time, work and dirty dishes for me. I wouldn't bother to make them again."

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