Baby Elephant Ears Recipe

A trip to the Minnesota State Fair isn’t complete without indulging in a warm, buttery Elephant Ear dusted with plenty of cinnamon and sugar. The crispy edges, flaky layers, and caramelized cinnamon topping make this classic fair food one of the most irresistible desserts you’ll find at fairs, festivals, and amusement parks.

Instead of making one giant pastry, this recipe creates adorable Baby Elephant Ears that are perfectly portioned for sharing. They’re made with refrigerated pie crust, so they’re incredibly easy to prepare while still delivering that classic fair-food flavor. Whether you’re looking for a quick dessert, a fun baking project with the kids, or a sweet treat to enjoy with coffee or ice cream, these mini elephant ears are sure to become a family favorite.

What Are Baby Elephant Ears?

Baby Elephant Ears are miniature versions of the classic fair pastry. Rather than making one oversized pastry, the dough is rolled into spirals, sliced, flattened, and baked until golden brown and crisp.

As they bake, the butter melts into the cinnamon sugar, creating crispy caramelized layers with a flaky, buttery center. They’re similar to palmier cookies but with the rich cinnamon-sugar flavor that makes Elephant Ears such a beloved fair dessert.

Why You’ll Love This Recipe

Minnesota State Fair inspired
Easy shortcut using refrigerated pie crust
Crispy, buttery, and flaky
Ready in about 30 minutes
Perfect for parties and family gatherings
Kid-friendly baking project
Delicious served warm or at room temperature

Ingredients

To make these Baby Elephant Ears, you’ll need:

½ cup granulated sugar
1 teaspoon ground cinnamon
1 box refrigerated pie crusts (2 crusts)
¼ cup butter, melted

Equipment You’ll Need

How to Make Baby Elephant Ears

Step 1: Bring the Pie Crust to Room Temperature

Remove the refrigerated pie crusts from the refrigerator and allow them to sit at room temperature for about 15 minutes.

This makes the dough much easier to roll and prevents cracking.

Meanwhile, preheat your oven to 375°F.

Line a baking sheet with parchment paper.

Step 2: Prepare the Dough

Lay each pie crust onto a sheet of wax paper or parchment paper.

Using a pastry brush, generously coat both pie crusts with the melted butter.

Don’t be shy—the butter is what creates those crispy, caramelized layers.

Step 3: Add the Cinnamon Sugar

In a small bowl, combine the sugar and cinnamon.

Evenly sprinkle half of the mixture over each buttered pie crust.

Cover every inch of the dough for maximum flavor.

Step 4: Roll the Dough

Carefully place one pie crust on top of the other with the cinnamon sugar facing inward.

Starting at one end, tightly roll the stacked pie crusts into a log.

Step 5: Slice

Using a sharp knife, cut the log into 12 equal slices.

Step 6: Flatten Each Elephant Ear

Place one slice between two sheets of wax paper or parchment paper.

Using a rolling pin, gently roll each slice until it’s about ¼-inch thick.

Transfer each flattened pastry to the prepared baking sheet, leaving a little space between them.

Step 7: Bake

Bake for 15–20 minutes, or until the edges are golden brown and the cinnamon sugar has caramelized.

The pastries should be crisp around the edges while remaining slightly tender in the center.

Step 8: Cool and Serve

Allow the Baby Elephant Ears to cool for several minutes on the baking sheet before serving.

Enjoy them warm, at room temperature, or topped with your favorite dessert toppings.

Tips for Perfect Baby Elephant Ears

Use room-temperature pie crust for easier rolling.
Brush on all of the melted butter for the best caramelization.
Don’t skimp on the cinnamon sugar.
Roll each slice evenly for uniform baking.
Watch closely during the last few minutes since the sugar can caramelize quickly.

Delicious Serving Ideas

These Baby Elephant Ears are delicious served with:

Vanilla ice cream
Cinnamon ice cream
Caramel sauce
Chocolate drizzle
Fresh strawberries
Whipped cream
Powdered sugar
A cup of coffee or hot chocolate

Fun Variations

Switch up the flavors by trying:

Pumpkin pie spice instead of cinnamon
Apple pie spice
Brown sugar instead of white sugar
Chopped pecans
Chocolate drizzle
Cream cheese glaze
Nutella spread before rolling
Apple butter filling

Storage

Store leftover Baby Elephant Ears in an airtight container at room temperature for up to 3 days.

To restore their crispness, warm them in a 300°F oven for 3–5 minutes before serving.

Frequently Asked Questions

Are Baby Elephant Ears the same as palmiers?

They’re very similar in appearance, but Baby Elephant Ears use a generous coating of butter, cinnamon, and sugar to recreate the classic fair-food flavor.

Can I make these ahead of time?

Yes! Bake them earlier in the day and reheat them briefly in the oven just before serving.

Can I freeze Baby Elephant Ears?

Yes. Freeze them in an airtight container for up to 2 months. Reheat in the oven to crisp them back up.

Can I use homemade pie dough?

Absolutely! Homemade pie dough works wonderfully if you have time to make it from scratch.

These Baby Elephant Ears bring one of the Minnesota State Fair’s most beloved desserts right into your own kitchen. They’re buttery, flaky, loaded with cinnamon sugar, and incredibly easy to make thanks to refrigerated pie crust. Whether you serve them warm with a scoop of vanilla ice cream or enjoy them with your morning coffee, these mini pastries are a delicious reminder that you don’t have to wait for fair season to enjoy your favorite carnival treats.

Don’t forget to check back tomorrow to see what Minnesota State Fair inspired food we are making. Also, be sure to check out our other state fair recipes.

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