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The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
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The Spokesman-Review

Dear Heloise: You recently had a recipe for elephant ears pastry made with cinnamon rolls. I lost the recipe and really would like to try it. Can you please reprint it for me? – Esther from New Jersey

This is a favorite recipe in my office and is oh, so easy to make, too. All you need is:

1/2 cup cinnamon

1 cup white sugar

1 can cinnamon buns (found in the dairy case)

Preheat the oven to 375. Mix the cinnamon and sugar together, then spread it evenly on a sheet of foil or wax paper. Take one bun and lay it on the sugar/cinnamon mixture. Now, use a rolling pin to roll each bun out, turning often so the dough absorbs as much sugar and cinnamon as possible. You want about a 6- to 8-inch circle. Place on foil-lined cookie sheets and bake on the center rack or as close to the center as possible. Check often so they don’t scorch or overbake.Heloise

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