Cinnamon Rolls with Butter Olive Oil

Dough:

5 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon salt

2 packages rapid rise yeast

2 cups warm water

1/4 cup Olive Us Butter Olive Oil*

2 large eggs

Filling:

2 tablespoons Olive Us Butter Olive Oil*

1/2 cup chopped walnuts (optional)

1/2 cup raisins (optional)

1/2 cup brown sugar

1 tablespoon ground cinnamon

Pan Prep:

1/3 cup Olive Us Butter Olive Oil*

1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside.  In a large bowl mix the water, sugar, butter olive oil, salt and egg.  Add 2 cups of flour & mix until smooth.  Add yeast mixture.  Mix in remaining flour until dough is easy to handle.  Knead dough on lightly floured surface for 5 – 10 minutes.  Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough.  Roll out on a floured surface into a 15 x 9 inch rectangle. Spread butter olive oil all over dough.  Mix sugar and cinnamon and sprinkle over “buttered” dough.  Sprinkle with walnuts and or raisins, if desired.  Beginning at the 15 inch side, role up dough and pinch edge together to seal.  Cut into 12 to 15 slices.

Preheat oven to 350

Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.  Bake for about 30 minutes or until nicely browned.

*Olive Us Butter Olive Oil is made with fresh Ultra Premium (UP) Extra Virgin Olive Oil blended in small artisan batches with 100% natural flavour and is dairy free.

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