OLIVE OIL CINNAMON ROLLS

Cinnamon Rolls with Vignoli Sicilian Extra Virgin Olive Oil

Let's make cinnamon rolls our way: using our delicate Extra Virgin Olive Oil IGP Sicilia — perfect for countless recipes, including sweet treats — instead of butter.

Ready to fall in love with it? It's easy, and with the winter holiday coming, everyone will like them! This time of year, characterized by its enchanting atmosphere, offers the perfect opportunity to embrace the spirit of giving and sharing. Whether it's a delightful treat, a unique decoration, or a heartfelt gesture, the items that capture our hearts during this season are sure to bring smiles to the faces of those we cherish.

INGREDIENTS:

Serves: 4

For the dough:

• 2 ¼ cups bread flour plus additional for working surface

• 3 ½ tablespoons granulated sugar

• 1 1/2 teaspoons instant yeast

• ¾ cup whole fresh milk

• 1/3 cup Vignoli Extra Virgin Olive Oil IGP Sicilia

• 1 large egg

• ½ teaspoon grated tonka bean or the seeds of a vanilla pod

• ¼ teaspoon table salt

For the filling:

• 1 tablespoon Vignoli Extra Virgin Olive Oil IGP Sicilia

• 5 tablespoons brown sugar

• 1 ½ tablespoons cinnamon powder

• A pinch of cloves powder

For the topping:

• 3 oz. firm cream cheese at room temperature

• 2 tablespoons milk at room temperature

• 4 tablespoons confectioner's sugar

Making the dough

In the bowl of a stand mixer, combine the flour, sugar, and yeast. Add the milk and briefly mix on low speed with the dough hook. In a separate medium bowl, whisk together the Vignoli Extra Virgin Olive Oil IGP Sicilia, the egg, and the grated tonka bean or vanilla bean seeds. Add this mixture to the flour, sugar, and yeast. Mix for 5 minutes on medium speed, then add the salt. Continue mixing for another 15 minutes on medium speed. The dough should be soft, smooth, and elastic, but not sticky. Cover the mixer bowl and let the dough rise until doubled in size, about 1 hour.

Lightly flour your work surface, then roll out the dough into a rectangle measuring about 12 x 8 inches and 0.4 inches thick.

Making the filling

In a small bowl, mix the brown sugar, ground cinnamon, and ground cloves. Brush the dough with one tablespoon of Vignoli Extra Virgin Olive Oil IGP Sicilia, then sprinkle evenly with the spiced brown sugar mixture.

Baking

Starting from the long side, roll the dough into a log, then cut it into eight equal pieces to form the "pinwheels. Line an 8-inch springform pan with damp, wrung-out parchment paper. Arrange the rolls in the pan, beginning from the center. Cover with a clean cloth and let rise for 30 minutes. Preheat the oven to 350°F (conventional mode) and bake the cinnamon rolls for 25 minutes, or until puffed and golden brown. Remove from the oven and let cool in the pan.

Topping

Once the rolls have cooled, whisk together the cream cheese, powdered sugar, and milk in a medium bowl. Spread the topping over the cinnamon rolls and serve.

SHOP FOR OILS