Olive Oil Cinnamon Rolls
Baking is the bane of my existence. I am a cook, I love to cook, I make things with my heart and not a lot of “science.” By science, I mean chemistry and exact measurements. There are others who LOVE to bake and the rigidity of baking. With that said, here is a beautifully delicious recipe for our Homemade Olive Oil Cinnamon Rolls that are sure to wow your family, friends, and anyone who tastes them! Here is the list of ingredients and your measurements:
- 5 cups all-purpose flour or choice of Pamela’s Baking Mix or King Arthur Gluten Free to make this gluten-free
- 1/3 tsp Oviedo Olive Oil Chai Spices (nutmeg, cinnamon, clove, cardamom, mace, allspice)
- 1 tablespoon salt
- 2 packages rapid rise yeast
- 2 cups warm water
- 1/4 cup + 1/3 + 2 TBSP Oviedo Olive Oil Butter Infused Olive Oil
- 2 large eggs
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Preheat the oven to 350º.
In a small bowl, dissolve yeast in warm water and set aside. In a large mixing bowl add the water, sugar, Butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Now to add the yeast mixture.
Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes, be sure to not overknead as this will make your dough tough and the rolls firm instead of airy. Place in well-greased bowl, cover and let rise until doubled in size, usually 60 to 90minutes – this will vary based on climate and elevation.
When the dough is doubled in size, punch down. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread Butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over “buttered” dough. Sprinkle with optional ingredients at this time. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with 1/3 cup Butter olive oil and sprinkle with 1/2 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.