These Olive Oil Cinnamon Rolls deliver everything you love about a classic cinnamon roll with an unexpectedly rich and tender texture. Butter Infused Olive Oil provides the buttery flavor you expect while helping create a soft, pillowy dough that stays moist long after baking. Layers of cinnamon and brown sugar melt into the swirls as the rolls bake, creating pockets of warm spice and caramelized sweetness throughout. The light glaze adds just enough sweetness to complement the filling without overpowering it. Every bite is soft, fluffy, and comforting, with the perfect balance of buttery richness, cinnamon warmth, and homemade bakery flavor. Whether enjoyed fresh from the oven with a cup of coffee or served as part of a weekend brunch spread, these cinnamon rolls feel like the kind of breakfast that turns an ordinary morning into something worth lingering over.

I N G R E D I E N T S:

• 5 cups all-purpose flour or King Arthur Measure for Measure Flour to make this gluten-free
• 1/3 white sugar
• 1 tablespoon salt
• 2 packages rapid rise yeast
• 2 cups warm water
• 1/4 cup + 1/3 + 2 TBSP Rocky Mountain Olive Oil Butter Infused Olive Oil
• 2 large eggs
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)
• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar

I N S T R U C T I O N S :

1. 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.
2. 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.
3. Preheat the oven to 350.
4. 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.

N U T R I T I O N A L   I N F O :

Estimated per serving: 390 calories • 6g protein • 52g carbs • 18g fat • 260mg sodium

Estimated values may vary based on icing amount, dough size, and ingredient brands.