Cinnamon Sugar Palmiers are easy to make with puff pastry! Sprinkled with cinnamon sugar baked to flaky perfection, these “elephant ears” make any morning better.
Have you ever had an “elephant ear” pastry?
Cinnamon Palmiers or “Elephant Ears” are a simple treat made of puff pastry rolled into a spiral with cinnamon sugar and baked. The nickname comes from the shape of the palmier: this food really DOES resemble the jumbo ear of an elephant!
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This cinnamon sugar palmiers recipe is one of the quickest and easiest pastry recipes you can make. The flaky layers of baked pastry dough and sweet cinnamon spice are perfect for pairing with a cup of coffee or tea.
Everyone loves homemade cinnamon sugar pastries for breakfast!
What do I need?
Get this: you only need three ingredients to make these cinnamon sugar palmiers.
- Puff pastry dough
- Sugar
- Cinnamon
I buy the sheets of frozen puff pastry and let them thaw in the fridge. So simple and convenient!
How do I make Elephant Ears using puff pastry?
This recipe comes together in a few easy steps.
STEP 1. Roll out the pastry dough.
I put some cinnamon sugar on the counter first and gently unroll the dough into a rectangle on top.
STEP 2. Sprinkle cinnamon sugar on top.
Get it all the way to the edges to ensure every bite is full of delicious cinnamon flavor.
STEP 3. Roll and chill.
Now roll one of the longer sides in toward the center of the rectangle. Stop in the center of the dough. Repeat with the other side to you have two spiral logs. Wrap the rolled up dough in plastic wrap and chill it in the fridge for about 1 hour.
STEP 4 . Bake!
Cut the chilled dough into slices and bake for 12 – 15 minutes. Rotate the baking sheet half way through your baking time so the cinnamon palmiers bake evenly.
Your kitchen will smell amazing as these are baking! And as good as the palmiers smell, I promise they taste even better.
Can I make this recipe with homemade pastry dough?
I have never made my own puff pastry dough from scratch for this recipe. If you have a go-to recipe you love, I’m sure it would work well here. Give it a try and let me know!
Once day, I’ll try puff pastry from scratch, but the frozen kinds is so convenient I don’t think I’ll ever give it up!
Puff Pastry Recipes
This elephant ears food isn’t the only easy recipe you can make with frozen puff pastry dough. I like to keep a few sheets stocked in the freezer as a short cut for so many of my favorite desserts and a few savory dishes too!
If you like cinnamon, add these Churro Cream Puffs to your “must try” list next. I also love these mini Boston Cream Puff Cakes made with puff pastry.
Appetizers with puff pastry are always a hit at parties. These Cheesy Puff Pastry Sausage Rolls disappear almost as quickly as I can make them. This recipe for Sausage Cranberry Brie Bites is another one my readers love!
Breakfast Recipes
Shake up your kitchen routine with these other delicious and easy breakfast recipes. From quick morning meal ideas to decadent weekend spreads, we’ve got you covered!
- Baked Apple Cinnamon Pancake
- French Breakfast Puffs
- Easy Strawberry Scones
- Easy Cinnamon Streusel Muffins
- Apple Streusel Muffins
- Baked Blueberry Waffles
- Sage and Ham Baked Eggs
- Denver Scrambled Breakfast Braid
- Mexican Breakfast Casserole – Make Ahead Breakfast
- Chocolate Croissant Baked French Toast Recipe
Getting out of bed is easier when you know there’s a sweet homemade breakfast treat waiting for you!
Cinnamon Sugar Palmiers
Equipment
- parchment paper
- Baking Sheet
Ingredients
- 1 sheet puff pastry thawed
- 1 cup sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 400 degrees F.
- Prepare a cookie sheet by lining it with parchment paper.
- In a small bowl, mix sugar and cinnamon together.
- On a clean surface, sprinkle half of the cinnamon/sugar mixture.
- Gently unroll the pastry sheet over the sugar.
- Sprinkle the remaining sugar mixture entirely over the dough.
- With a rolling pin, roll the dough out so that it is about 1/2-1 inch longer on all sides so that it is approximately 10 X 12-inches.
- Beginning with one of the longer sides, gently roll it towards the middle, stopping in the center of the dough.
- Do the same with the other side, rolling into the center.
- Gently press the two rolls together.
- Wrap in plastic wrap, place on a cookie sheet and refrigerate for an hour until firm.
- Remove from refrigerator and using a sharp knife, cut dough into 1/2 inch-thick slices and place on prepared cookie sheet about 1-2 inches apart.
- Bake for 6 minutes, rotate the cookie sheet and then bake for another 6-8 minutes until golden.
Nutrition
Comments & Reviews
hahaha.. i had a good giggle. like the recipe 🙂
These look AMAZING! I can’t imagine it would make that much difference to make the dough from scratch, so I think the cheating is just smart baking. I can imagine how fun it must be to slice that dough into those cute shapes.
I’ve just posted my version. Thanks for the inspiration. Love your blog post especially the cinnamon sugar art!
Lynne, oh how you torture me, not really since I have puff pastry in the freezer! Love this, and I’m all about easy shortcuts, pinned!
These look fantastic! I would love for you to share this, or any other of your wonderful recipes at my link party at http://mommyssweetconfessions.blogspot.com/2012/09/sweet-confessions-sunday-link-party-5.html . I also follow on facebook. –mommys sweet confessions
Yes….it’s 1:26 AM EST….and I’m fixin’ to make these. Had to bring the recipe back up from my Pinterest to remember how much cinnamon and sugar to mix up. Will slice and bake them later this morning. Thanks for sharing this “cheater” recipe with us…it’s nice to have one when your hands hurt all the time for nasty arthritis.
Doris Henson
You are hilarious. And I love your way Lynne. Thanks for sharing and for your contagious mood. Love you lots!… Adi <3
I love your natural way and your contagious mood Lynne. Thank you so much for sharing. Love you lots!… Adi <3
Take that leftover cinnamon sugar and sprinkle it onto flour tortillas and bake in the oven just till the tortillas get slightly golden. Yummmm…..
This looks good but copying down long had is a bit much. Why can’t you put print button?
Debra, any recipes that you want to print that do not have a print button, you can go to print friendly.com and paste the url of the recipe you want to print.
http://www.printfriendly.com/
You can choose to print with or without the images.
I am working on adding a print button to each recipe, but it takes a lot of time, since I’m only one person and I now have SO many recipes. Thank you for your patience as I work on this. 🙂
Thanks for the great recipe and the info about print friendly!!!!!
You’re so very welcome, Eric! I’ll be transferring more of my recipes into a print-friendly version, so be on the lookout for them. 🙂
Ohmygosh. Love this. Dessert tonight is done!!!
I’m a dessert lovin stay-at-home-mama to a 9mth old, so whatever I make for myself has got to be simple and fast. This is yummy n quick, definitely goes well in my books! I’d love to share your recipe on my blog if you don’t mind? Cheers!!
Thanks SO much, Shereena!I COMPLETELY understand about needing quick and easy recipes with an infant in tow – I had three (not all at once though! 😉 )
I’d be honored if you shared the recipe. I just request a link back to my blog and that you use your own photos. Thanks so much for asking!
Enjoy the holidays!!
Just tried this recipe, and my oh my, Its going to be a regular in our kitchen! Yes will definitely link it back to your blog 🙂
Wow, three!! I have a whole new respect for mums who have kids and blog, it’s really not as easy as it sounds in the beginning, lol. I love it though!!
Thanks again! Have a merry month!!
That’s awesome, Shereena! SO glad you liked them!
And I have to say I have a lot more time to blog because my three are young adults. I don’t know how some bloggers do it with young ones underfoot, blogging and some even have a full-time job!
Enjoy the holidays!
Could you freeze these after making for a quick warm up for an on the go morning??
Mandy, yes you can freeze them after them have been baked and completely cooled. My recommendation would be to thaw them overnight in the refrigerator before serving them in the morning. Add a sprinkling of sugar to the tops as it may have dissolved when frozen. You may want to reheat them to make them a bit crisper, so heat them in an oven preheated to 350°F, and place into the oven for about 10-12 minutes.
Also, if you’d like to freeze them before baking, you can do that as well. Place the cut palmiers onto a parchment lined cookie sheet in a single layer. Place into the freezer and then when frozen put into a plastic freezer bag to store. To bake when frozen, preheat oven to 400°F, sprinkle with some additional sugar and bake for 15-18 minutes. You may want to rotate the baking sheet halfway through baking to ensure they brown evenly.
Hope that helps!
If you’re on a pc just right click on the recipe and print will come up in the options.