Grandma Erd’s Elephant Ears

For special occasions, Grandma Erd would make elephant ears for the children at Washington Elementry School in Big Bend, WI where she volunteered as an assistant for many years.

Yield: 1- 1/2 dozen

Featured Ingredients

True Ceylon cinnamon spice, Cinnamomum zeylanicum, has a subtly complex flavor that doesn’t come across in the spicier and stronger... Size Options
$8.99 Glass jar, 1/2 cup (wt. 2.0 oz)

Grandma Erd’s Elephant Ears Recipe

  • 1 small cake compressed yeast or 1 package dry yeast
  • 1/4 cup lukewarm water
  • 1/2 teaspoon salt
  • 2 cups sifted flour
  • 1/2 cup plus 2 tablespoons soft butter
  • 1-1/2 teaspoons Ceylon True Cinnamon
  • 1-1/2 tablespoons plus 1/2 cup sugar
  • 1 egg yolk
  • 1/2 cup milk, scalded and cooled (to scald, heat until bubbling around the edges)
  • optional - nuts
  • 4 tablespoons melted butter
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Preparation Instructions

Soften yeast in lukewarm water. Add flour, 1-1/2 tablespoons sugar and salt; cut in 1/2 cup butter as for pastry, then add in scalded milk and egg yolk. Mix well. Chill, covered (at least 2 hours) until firm enough to handle. Turn dough on to lightly floured board, punch down, cover and allow to rest another 10 minutes. Roll into rectangle (10x18 inches) and spread with 2 tablespoons soft butter. Mix 1/2 cup sugar with 2 teaspoons of the cinnamon and sprinkle evenly over dough. Using the 18 inch side, fold up a half inch to start roll and continue rolling as if in doing a jelly roll, sealing edge at end. The roll should be 18 inches long. Cut into 1 inch slices. Mix 2 cups sugar and remaining 1-1/2 teaspoons cinnamon on a large square of wax paper or foil. Place slices 1 at a time, so you can see the swirl on top, onto sugar mixture and roll into 5 inch rounds. Sprinkle nuts on top, if desired, and press gently. Place on ungreased cookie sheets, brush with melted butter and sprinkle with about 1 teaspoon cinnamon sugar mixture. Bake immediately at 400 degrees about 10-12 minutes. Cool on a wire rack.

Yield: 1- 1/2 dozen

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1 Comment

Denise G

The recipe tastiness is great. However, in the recipe it does not tell you where or when to add the scalded milk....which I totally omitted. After I chilled the dough and went to roll it out, it was very dry. I reread the recipe...and discovered I had omitted the milk. So I scalded it, cooled it, and added it and then chilled the dough again. You also must first read the recipe. It calls for more sugar and cinnamon then in the list of contents. I baked mine 2 minutes longer and wish I would have baked them another minute. But all in all the taste is good.

So when making this recipe, add the cooled scalded milk with the egg yolk. Then chill.