Baked Elephant Ears

Name: Baked Elephant Ears
Ingredients: 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

13 ingredients

4 steps

Ingredients

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

Directions

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 1 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
4

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.