On Tap Oil & Vinegar Recipe Detail

Cinnamon Rolls

with Butter Olive Oil

Ingredients:

Cake

• 5 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 Tbsp salt
• 2 packages rapid rise yeast
• 2 cups warm water
• 1/4 cup Butter Olive Oil (to mix in dough)
• 2 large eggs
• 2 Tbsp Butter Olive Oil (to coat dough)
• 1/2 cup walnuts, chopped (optional)
• 1/2 cup raisins (optional)
• 1/2 cup brown sugar
• 1 Tbsp ground cinnamon
• 1/3 cup Butter Olive Oil (for baking pan)
• 1/2 cup brown sugar

Directions:

In small bowl, dissolve yeast in warm water and set aside. In large bowl, mix water, sugar, 1/4 cup oil, salt, and eggs. Add 2 cups flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface 5-10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, 1 - 1_1/2 hours.

Punch down dough. Roll out on floured surface into 15" x9" rectangle. Spread 2 Tbsp oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and/or raisins, if desired. Beginning at 15" side, roll up dough and pinch edge together to seal. Cut into 12-15 slices.

Preheat oven to 350°F.

Coat bottom of baking pan with 1/3 cup oil and sprinkle with ½ cup brown sugar. Place cinnamon roll slices close together in pan and let rise until dough is doubled, about 45 minutes. Bake about 30 minutes or until nicely browned.