Cinnamon Rolls (Organic and Dairy Free!)
The Old World Olive Co
Ingredients
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- 1/4 cup OWOC Certified Organic Butter EVOO
- 2 Tbsp. OWOC Certified Organic Butter EVOO
- 1/3 cup OWOC Certified Organic Butter EVOO
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- 2 packages rapid rise yeast
- 2 cups warm water
- 1/3 cup granulated sugar
- 1 Tbsp. Salt
- 2 large eggs
- 5 cups all-purpose flour
- 1/2 cup brown sugar
- 1 Tbsp. ground cinnamon
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- 1/2 cup brown sugar
Directions
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- In a small bowl, dissolve yeast in warm water and set aside.
- In a large bowl, mix the water, sugar, Butter EVOO, salt and egg.
- Add two cups of flour and 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.
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- When doubled in size, punch down dough.
- Roll out on a floured surface into a 15 by 9-inch rectangle. Spread Butter EVOO 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, roll up dough and pinch edge together to seal.
- Cut into 12 to 15 slices.
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- Preheat the oven to 350°F.
- Coat the bottom of baking pan with 1/3 cup Butter EVOO 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.
