Have you ever had elephant ears before? This is the version that I know, they are kind of like a mini cinnamon roll. But I have learned that there is another version out there as well, that is more like a cookie.
Apparently Palimers are also called elephant ears. I had no idea until my friend Mary from Barefeet in the Kitchen posted about them. I said I had never had these before, so when we were together, she was sure to make them!
My husband grew up with this version of elephant ears. Apparently the recipe was in a kids magazine that he had, so he made them with his mom. The quickly became a staple in their house. Kind of like their infamous Rice!
When we were in college he made them for me, and it was love at first bite. They are kind of like a cinnamon roll, but not doughy. More like a biscuit. And without the frosting.
The dough comes together in 5 minutes, and you only knead it 10 times! 10 times, not 10 minutes. Because it is more like a biscuit dough, you do not want to over work it. You just want the dough to come together. Similar to Cinnamon Roll Muffins, quick and easy!
Then you spread melted butter over the rolled out dough, and sprinkle on plenty of cinnamon and sugar. They roll up really easy, and then you just bake for about 10 minutes. Super easy and so good!
So if you are looking for something a little different for your weekend breakfast or brunch, give these elephant ears a try. You can have the cookie version later in the day too!
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Elephant Ears - a cinnamon and sugar filled pastry. Kind of like a cinnamon roll, but ready in 20 minutes. Perfect for a treat or for a nice breakfast.
- 1/4 cup butter melted and divided
- 1 cup all-purpose flour
- 2 Tbls sugar
- 1/2 tps baking powder
- 1/2 tsp salt
- 1/3 cup milk
- 3 Tbls sugar
- 1 tsp ground cinnamon
Preheat oven to 425 degrees.
Mix the flour, 2 Tbls sugar, salt, and baking powder together. Stir in the milk, and 3 Tbls of the butter. Once the dough forms a ball, knead dough about 10 times.
In a separate bowl mix together the filling.
Using a rolling pin, roll the dough on a floured surface into about a 9x5 rectangle.
Spread the remaining 1 Tbls of butter on the dough. Sprinkle with almost all of the filling mixture. Leave a tiny bit, to sprinkle on top before you bake.
Roll into a log, and then cut into 5 pieces. Put them on a greased or lined cookie sheet, and press down gently with the palm of your hand. Sprinkle lightly with the rest of the sugar mixture.
Bake for 8 to 10 minutes. They are best served warm.