Thursday, July 31, 2014

Easy (dairy-free) Elephant Ears

This morning I was in need of some quick comfort food and what better then cinnamony Easy Elephant Ears for breakfast! The original recipe is from our much loved and battered copy of Gold Medal's Alpha Bakery Children's Cookbook. I don't remember where we got it from, but we all have wonderful memories of learning to bake from it. 
This recipe uses baking powder not yeast, hence the quick part. I probably could make them without a written recipe and half asleep it is so easy to whip up!
Over the years we have tweaked it slightly here and there, our newest version is dairy free so my sister Mandy can enjoy them too.

Easy (dairy-free) Elephant Ears
4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon cream of tartar
1 1/2 cups water (or milk of choice)
3/4 cup veg oil (or melted shortening or butter)
Mix dry ingredients together and then add liquids. Mix well and turn out dough unto a floured surface and roll about 1/2" thick. Spread a little oil or butter on dough and sprinkle liberally with brown sugar and cinnamon. Starting at one edge roll dough up and slice in 1" wide slices. Place on cookie sheet and bake about 15 minutes at 400 degrees. Makes about 18 cinnamon rolls. (In case the whole family is over, can be doubled or tripled with the same results!)
Grab a glass of milk and enjoy!


  1. Yea! I am so excited you posted these! I have loved eating them at your house. They are definitely cousin food I look forward to each visit :)

  2. Looks like a great recipe! I really like the fact that the recipe doesn't call for yeast. Usually when I want to make cinnamon rolls the time it takes for the dough to rise deters me from making them. Thank you for sharing Heide!


    1. You are right Sarah. We end up making these more often then the yeast version as we can have fresh cinnamon rolls within half an hour!
      Thanks for commenting and enjoy!