Dairy-Free Olive Oil Cinnamon Rolls

June 06, 2019

Dairy-Free Olive Oil Cinnamon Rolls


  • 5 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 Tbs. salt
  • 2 packages rapid rise yeast
  • 2 cups warm water
  • ¼ cup + 2 Tbs. + ⅓ cup Butter Infused Olive Oil
  • 2 large eggs
  • ½ cup chopped walnuts (optional)
  • ½ cup raisins (optional)
  • ½ cup brown sugar
  • 1 Tbs. ground cinnamon
  • ½ cup brown sugar


In a small bowl, dissolve yeast in warm water and set aside. In a large bowl, mix water, sugar, ¼ cup Butter Infused 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 1½ hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15" x 9" rectangle. Spread 2 tablespoons Butter Infused Olive Oil all over the 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, then pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350°F. Coat the bottom of baking pan with ⅓ cup Butter Infused olive oil and sprinkle with ½ 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.

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