- 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 egg yolk
- 2 tablespoons butter, softened
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 1/2 cup sugar
- 3/4 teaspoon ground cinnamon
- 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; stir to form a soft dough. Cover with plastic wrap and refrigerate 2 hours.
- Preheat oven to 375°. Punch down dough. Turn onto a lightly floured surface; cover and let rest 10 minutes.
- Roll dough into an 18x10-in. rectangle. Spread with softened butter. Mix sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into twenty-four 3/4-in. slices. Cover slices with plastic wrap until ready to flatten.
- In a small bowl, mix cinnamon-sugar ingredients. Sprinkle 1/2 teaspoon mixture on a sheet of waxed paper; top with a slice of dough. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar. Roll dough to a 4-in. circle.
- Place 2 in. apart on baking sheets coated with cooking spray. Repeat with remaining slices. 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 June/July 2014
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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."