Dairy-Free Butter Olive Oil Cinnamon Rolls

October 13, 2017

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 Butter Flavoured Olive Oil

2 large eggs

2 tablespoons Butter Flavoured Olive Oil

½ cup chopped walnuts (optional)

½ cup raisins (optional)

½ cup brown sugar

1 tablespoon ground cinnamon

1/3 cup Butter Flavoured Olive Oil

½ 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 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 to 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 by 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 the oven to 350

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.

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