- 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
- CINNAMON SUGAR:
- 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, stirring to form a stiff dough (dough will be sticky). Cover with plastic wrap and refrigerate 2 hours.
- 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.
- 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.
Reviews for Baked Elephant Ears
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"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!"
"These cookies were just okay. Too much time, work and dirty dishes for me. I wouldn't bother to make them again."