Did you ever eat elephant ears as a kid? You remember that big paper plate overflowing with the layered cinnamon sugar bread? Oh yeah, between those and the funnel cakes we were in heaven at the local Days in the Park. I was pretty excited when I found a recipe for something similar to those elephant ears...cinnamon pull-apart bread. I tweaked mine to use store-bought crescent rolls instead of making my own dough, other than the look, the end result was awesome (mine didn't get super fluffy, you could try using pastry puff - or show me up and make your own dough).
What you need:
1 tube crescent rolls
1/2 cup sugar
1 tbsp cinnamon
2 tbsp butter
2 tsp vanilla
flour for dusting
What you do:
1. Roll out your crescent dough and pinch the seams together.
2. Add the sugar and cinnamon. Melt the butter and vanilla together and brush onto dough. Generously sprinkle on the cinnamon sugar mixture.
3. Cut the dough into squares, size or shape doesn't really matter.
4. Stack the squares on top of one another, alternating positioning.
5. Layer the dough in a pre-greased bread pan. Pour the remaining vanilla/butter mixture and top with extra cinnamon and sugar. Bake in the oven at 400 degrees for 30 minutes (or until done). Let cool 10 minutes before serving.