Soft Homemade Cinnamon Elephant Ear Rolls

A treasured small-town recipe for buttery cinnamon sugar yeast rolls passed down through generations.

Some recipes become famous in a small town, and these Elephant Ear Rolls were one of them.

When I was growing up, our town had an Over 50 Club where people gathered for good food and good company. The cook there was known for two things above all else—her crispy fried chicken and these unforgettable Elephant Ear Rolls. On the days she served them, people lined up early because they knew they would sell out.

She welcomed everyone, no matter their age, and she always greeted people with a smile. After she retired, the crowds slowly disappeared, and eventually the Over 50 Club closed its doors. Thankfully, before she retired, she shared this treasured recipe with my grandfather, who later passed it on to my mom.

She loved cooking, baking, and even had a special fondness for cats. Although she's been gone for many years and her little house has long since been replaced, her kindness and wonderful cooking continue to live on every time I bake these sweet rolls.

They're soft in the center, slightly crisp around the edges, buttery, and coated with cinnamon sugar—just as I remember them.

Ingredients:

Dough:
1 package (1/4 ounce) active dry yeast
1/2 c. warm water (105° to 115°)
1 Tbs. sugar
4 c. flour
1/4 c. sugar
2 tsp. salt
1/3 c. butter or lard
3/4 c. milk 
1 egg, room temperature
 
Cinnamon Filling:
1/2 c. butter, softened
1 c. granulated sugar
1 Tbs. ground cinnamon 
    
Cinnamon Sugar Topping:
1/4. c. melted butter
1 c. sugar
1 tsp. cinnamon 

Directions:

Preheat the oven to 375°F. Lightly grease several baking sheets or line them with parchment paper.

In a small saucepan over medium-low heat, warm the milk until tiny bubbles begin to form around the edges and a thin skin starts to appear. Do not allow it to boil.

Remove from the heat and stir in the 1/4 cup sugar, salt, and butter until the butter melts. Set aside until the mixture cools to lukewarm.

Meanwhile, combine the warm water, yeast, and 1 tablespoon sugar in a small bowl. Stir well and let stand for about 10 minutes, or until the mixture becomes foamy.

In a large mixing bowl, combine 2 cups of the flour, the egg, lukewarm milk mixture, and the yeast mixture.

Beat with a wooden spoon for 1 to 2 minutes until smooth.

Gradually stir in the remaining flour until the dough becomes too stiff to mix.

Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes, adding only enough flour to keep it from sticking. The finished dough should be soft and slightly tacky.

Place the dough into a lightly greased bowl. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Remove the dough from the refrigerator and divide it in half. Let it rest for 10 minutes.

Roll each half into a rectangle about 1/4 inch thick.

Spread the softened butter evenly over the dough, leaving a 1/4-inch border around the edges.

Sprinkle evenly with the sugar and cinnamon.

Starting with the long side, roll the dough tightly into a log. Pinch the seam closed.

Slice into 1-inch pieces using a sharp knife or unflavored dental floss.

Place the rolls cut-side down on the prepared baking sheets, leaving several inches between each one.

Cover with a lint-free towel and let rise in a warm place for 20 to 30 minutes, or until noticeably puffy.

Using a rolling pin or the palm of your hand, gently flatten each roll until it is about 1/2-inch thick.

Brush the tops generously with melted butter.

Mix the remaining sugar and cinnamon together and sprinkle generously over each roll.

Bake immediately for 7–9 minutes, or until the edges are lightly golden, and the centers are baked through.

Cool slightly on wire racks and serve warm.

Tips for Best Success:

• Make sure your yeast is foamy before mixing the dough.
• Don't overheat the milk—lukewarm is best when adding it to the yeast mixture.
• Refrigerating the dough makes it much easier to roll and slice.
• Flatten the rolls gently to keep some air in the dough.
• Bake just until lightly golden to keep the centers soft.
• Brush generously with butter before adding the cinnamon sugar for the classic bakery-style finish.
• These are best served slightly warm.

Variations and Substitutions:

• Use butter or lard in the dough, just as the original recipe allows.
• Add a pinch of nutmeg or cardamom to the cinnamon sugar.
• Drizzle with a simple vanilla glaze after baking.
• Add finely chopped pecans or walnuts to the filling.
• Use brown sugar for part of the filling for a deeper caramel flavor.
• Sprinkle with coarse decorating sugar for a little crunch.

Serving Suggestions:

These Elephant Ear Rolls are wonderful served with:

• Fresh hot coffee
• Cold milk
• Hot tea
• Fresh fruit
• Fried chicken (just like they were served at the Over 50 Club)
• Ham dinner
• Pork chops
• Holiday breakfasts
• Weekend brunches

How to Store:

• Room Temperature:  Store in an airtight container for up to 3 days.
• Refrigerator:  Store for up to 1 week.
• Freezer:  Freeze baked rolls for up to 3 months.
• To Reheat:  Warm in a 300°F oven for about 5 minutes or microwave for 10–15 seconds until just warm.

Frequently Asked Questions:

Why are they called Elephant Ear Rolls?
Unlike fair-style fried elephant ears, these are soft yeast rolls that are flattened before baking, giving them a wide, thin shape with buttery cinnamon sugar on top.

Can I make the dough the night before?
Yes! The overnight refrigeration actually improves the flavor and makes the dough easier to handle.

Can I freeze the dough?
Yes. Freeze after shaping the rolls. Thaw overnight in the refrigerator, let rise, flatten, and bake.

Do I have to flatten them?
Yes. Flattening is what gives these rolls their signature shape and texture.

Can I add frosting?
You can, but traditionally these rolls are simply finished with butter and cinnamon sugar.

Can I use instant yeast?
Yes. You can substitute instant yeast for active dry yeast and shorten the rising time slightly.