If you make them thin enough, these Elephant Ears are crispy and almost as comforting as cinnamon rolls (with, I'm sure, a lot less fat). They only make 4 so make a double or triple batch if it's for more than 2 people.
1/4 cup butter
1 cup flour
2 T. sugar
1/2 t. baking powder
1/2 t. salt
1/3 cup milk
3 T. sugar
1 t. ground cinnamon
sugar, for sprinkling
1.) Preheat oven to 425.
2.) Grease cookie sheet or use a silpat.
3.) Heat butter until melted; set aside. Stir flour, 2 T. sugar, baking powder, and salt in a medium bowl. Stir in the milk and 3 T. of the melted butter until dough forms.
4.) Sprinkle a surface (I use my silpat) lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9X5". Brush with remaining melted butter, using a pastry brush; sprinkle with mixture of 3 T. sugar and the cinnamon.
5.) Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with a sharp knife. Place cut sides up on cookie sheet; pat each into a 6" circle. Sprinle liberally with more sugar.
6.) Bake until golden brown, 8-10 minutes. Immediately remove from cookie sheet with spatula. Let cool on wire rack.
Warning: While these are tasty, they are not actually Elephant Ears. They are a bit more like simple cinnamon rolls. If you make them really thin they may crisp up a bit more than mine did.