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Yields12 Servings
 2 packages Fast Rising Dry Active Yeast
 2 cups Warm Water
 2 ½ cups Whole Wheat Pastry Flour
 2 ½ cups All-Purpose Flour
  cup Sugar
 ¼ cup VSOP Organic Butter Extra Virgin Olive Oil
 1 tbsp Fine Sea Salt
 2 large Eggs
 2 tbsp VSOP Organic Butter Extra Virgin Olive Oil
 ½ cup Walnuts, chopped, (optional)
 ½ cup Raisins, (optional)
 ½ cup Brown Sugar, packed
 1 tbsp Ground Cinnamon
  cup VSOP Organic Butter Extra Virgin Olive Oil
 ½ cup Brown Sugar, packed
1

In a small bowl, dissolve yeast in warm water and set aside.

2

In a small bowl, mix together the flours.

3

In a large bowl mix the sugar, Butter olive oil, salt, and eggs. Add 2 cups of flour and mix until smooth. Add the yeast mixture and stir to combine. Mix in the remaining flour until dough is easy to handle.

4

Knead the dough on a 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.

5

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread the Butter olive oil all over the dough. Mix the sugar and cinnamon together 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.

6

Preheat the oven to 350 degrees Fahrenheit. Coat the bottom of a baking pan with 1/3 cup Butter olive oil and sprinkle with 1/2 cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until the dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. Cool in pan for about 10 minutes, then invert onto a serving plate. Enjoy!

Ingredients

 2 packages Fast Rising Dry Active Yeast
 2 cups Warm Water
 2 ½ cups Whole Wheat Pastry Flour
 2 ½ cups All-Purpose Flour
  cup Sugar
 ¼ cup VSOP Organic Butter Extra Virgin Olive Oil
 1 tbsp Fine Sea Salt
 2 large Eggs
 2 tbsp VSOP Organic Butter Extra Virgin Olive Oil
 ½ cup Walnuts, chopped, (optional)
 ½ cup Raisins, (optional)
 ½ cup Brown Sugar, packed
 1 tbsp Ground Cinnamon
  cup VSOP Organic Butter Extra Virgin Olive Oil
 ½ cup Brown Sugar, packed

Directions

1

In a small bowl, dissolve yeast in warm water and set aside.

2

In a small bowl, mix together the flours.

3

In a large bowl mix the sugar, Butter olive oil, salt, and eggs. Add 2 cups of flour and mix until smooth. Add the yeast mixture and stir to combine. Mix in the remaining flour until dough is easy to handle.

4

Knead the dough on a 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.

5

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread the Butter olive oil all over the dough. Mix the sugar and cinnamon together 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.

6

Preheat the oven to 350 degrees Fahrenheit. Coat the bottom of a baking pan with 1/3 cup Butter olive oil and sprinkle with 1/2 cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until the dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. Cool in pan for about 10 minutes, then invert onto a serving plate. Enjoy!

Organic Butter EVOO Cinnamon Rolls