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Homemade Elephant Ears

 Homemade Elephant Ears
When I was a little girl, my mother always had these waiting for me when I'd come home from school. Now she has them on hand for her grandchildren as well! Whenever I taste one of these treats, I am reminded of home.
18 ServingsPrep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1/2 cup warm milk (110° to 115°)
  • 1 egg
  • FILLING:
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • TOPPING:
  • 1-1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts, optional

Directions

  • Dissolve yeast in water. In a large bowl, combine flour, sugar and
  • salt. Cut butter into flour mixture as for pastry. Beat milk, egg
  • and yeast mixture until smooth. Stir into the flour mixture and
  • shape into a ball. Place in a greased bowl; cover and chill for at
  • least 2 hours.
  • Turn out onto a floured surface; punch dough down. Cover with a towel
  • and allow to rest 10 minutes. Roll into a 18-in. x 10-in. rectangle.

2 of 2

Homemade Elephant Ears (continued)

Directions (continued)

  • Spread with softened butter. Combine remaining filling ingredients
  • and sprinkle over butter. Starting with the long side, roll up dough
  • jelly-roll style and pinch the edges to seal. Cut into 1-in. slices.
  • Combine topping ingredients; sprinkle a portion of the mixture on
  • waxed paper.
  • Place one slice of dough on top of the mixture and roll to a 5-in.
  • circle, turning to coat both sides. Place on greased baking sheets.
  • Repeat until all the circles are rolled and coated. Sprinkle tops of
  • ears with leftover topping if desired. Bake at 375° for 10-12
  • minutes or until golden brown. Cool on wire racks. Yield: 1-1/2
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 208 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 137 mg sodium, 35 g carbohydrate, 1 g fiber, 2 g protein.