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. —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, 0g fiber), 1g protein Diabetic Exchanges: 1 starch, 0 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 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 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 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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