Description

Light, crispy, and perfectly sweet homemade cinnamon sugar elephant ears made with refrigerated biscuit dough. These fair-style treats are easy to make, budget-friendly, and perfect for parties.

Ingredients

Scale

1 can (16.3 oz / 462g) refrigerated biscuit dough (e.g., Pillsbury Grands!)
2 cups (480ml) vegetable or canola oil (for frying)
1 cup (200g) granulated sugar
2 teaspoons ground cinnamon
4 tablespoons (60g) unsalted butter, melted
1 teaspoon vanilla extract (optional)
Powdered sugar for dusting (optional)

Instructions

Mix granulated sugar and cinnamon in a small bowl. Melt butter and keep warm. Line a baking sheet with paper towels.
Separate the biscuits from the can. On a lightly floured surface, roll each biscuit out until very thin (about 1/8 inch thick) into irregular shapes.
Pour about an inch of vegetable oil into a large skillet or cast-iron pan. Heat over medium-high heat until it reaches 350°F (175°C).
Carefully place one flattened biscuit into the hot oil. Fry for 1-2 minutes on each side until golden brown and puffed up. Do not overcrowd the pan.
Remove fried dough with a slotted spoon or spider strainer and drain on paper towels.
While still hot, brush the fried dough with melted butter (mixed with vanilla if using).
Immediately sprinkle generously with the cinnamon sugar mixture on both sides.
Serve immediately while warm. Keep finished pieces warm in a 200°F oven if making a large batch.

Notes

Ensure the oil is at 350°F to prevent greasy results. Roll the dough thin for crispiness. Do not stack hot elephant ears as steam will make them soggy. Best served fresh; leftovers can be reheated in the oven at 350°F for 5 minutes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 elephant ear
Calories: 280
Sugar: 22
Sodium: 350
Fat: 12
Saturated Fat: 3
Carbohydrates: 42
Fiber: 1
Protein: 3

Keywords: elephant ears, cinnamon sugar, fried dough, party dessert, fair food, easy dessert, homemade treats