Our organic extra virgin olive oil is a real game changer in these delicious, zesty, HOMEMADE cinnamon rolls. These are perfect for a weekend breakfast/brunch treat…or dessert!
*Note that the dough should be made the night before, as they need to rise over night.
- 3 3/4 cups all-purpose flour
- 2 Tablespoons sugar, divided
- 1/4 teaspoon salt
- 1 large egg + 1 egg yolk
- 1 cup milk
- 1 packet active dry yeast
- 1/3 cup Wolfe Heights organic extra virgin olive oil
- 1 teaspoon vanilla bean paste
- Zest of 1/2 orange
- 1/3 cup butter, softened
- 1 cup brown sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- Zest of one orange
- 1/4 cup cream cheese, softened
- 1/2 cup butter, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Warm the milk in the microwave for about 45 seconds. You want it to be warm, not hot. Think bathwater temp.
- In your stand mixer, add the warmed milk and sugar. Sprinkle the yeast over the top and set aside for about 10 minutes.
- In a separate bowl, add the flour, remaining 1 tablespoon sugar, salt, and orange zest. Stir to incorporate all together. Add in the egg and egg yolk and mix until just incorporated.
- Add the Wolfe Heights olive oil and vanilla bean paste to the bowl with the milk and yeast. Mix this into the flour-egg mixture using your paddle attachment. Once all the dry ingredients have been incorporated, replace the paddle attachment with the dough hook. Knead the dough on a low-medium speed for 10-15 minutes. Transfer the dough to a large oiled bowl and cover with plastic wrap. Place a towel over the bowl and set in a warm area to allow the dough to rise for about an hour.
- Once the dough has about doubled in size, start making your filling. Then, generously flour a large work surface to roll out the dough. Roll dough into a large rectangle and spread the filling in an even layer leaving about a half inch along all the sides. Carefully roll the dough, beginning at the long edge of the rectangle, into a tight log.
- Cute the log in half, then cut each half in quarters, so you have 8 equal rolls. Place slices into a large glass dish (rectangle or circular) greased with more of the Wolfe Heights extra virgin olive oil. Cover tightly with plastic wrap and place the rolls in the fridge to finish rising over night.
- The next morning when you’re ready to enjoy your cinnamon rolls, take them out of the fridge and let them sit out for about 30 minutes before baking. Preheat the oven to 350 degrees F while the rolls sit out. Bake for about 20–25 minutes, or until the rolls are a lovely golden brown (bake time will also depend on how gooey you prefer your cinnamon rolls). Allow the rolls to cool slightly before frosting.
- To make your frosting, start by adding the butter to a stand mixer. Using the whisk attachment, beat the butter on high for about 1–2 minutes so it fluffs up. Add in the softened cream cheese and beat for an addiction 30–45 seconds. Reduce sped and add in the powdered sugar, maple syrup, vanilla, and salt. Frost the cinnamon rolls once they’ve cool off a bit and enjoy!