Cinnamon rolls – olive oil
Ingredients
For
8
personnes
- For this recipe for cinnamon and olive oil rolls, you will need:
- 30g fresh yeast
- 300g of milk
- 1 egg
- 20g of mild-flavoured olive oil
- 50g butter
- 700g of flour
- 120g of sugar
- ground cinnamon
- Salt
Tip
To make these cinnamon rolls, we recommend a mild-flavoured olive oil that is ideal for baking. Choose an olive oil from Nyons PDO, from Nice PDO, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Grossane, Verdale des Bouches-du-Rhône or Verdale de l’Hérault... The festive season is the perfect time to create some lovely desserts… Discover our recipes for: > Soft vanilla and chocolate Christmas balls with olive oil > Champagne and olive oil cupcakes > Little cinnamon stars with olive oil > Olive oil biscuits
Instructions
- In a mixing bowl, dissolve the yeast in a little lukewarm milk. Then leave to rest for 10 minutes.
- Add the rest of the milk, the whole egg, the olive oil and the melted butter, followed by the flour, sugar and a pinch of salt. Mix until you have a smooth ball of dough. Cover the bowl with a clean tea towel and leave to rise for 30 minutes at room temperature.
- On a floured work surface, roll out the risen dough to a thickness of 4 mm (and a length of about 30 cm).
- Next, prepare the topping: in a bowl, mix together the olive oil, sugar and ground cinnamon (to taste). Brush this mixture onto the rolled-out pastry.
Roll the dough up lengthways, without pressing it too tightly, to form a roll. Cut the roll into slices (about 20) and arrange them on a baking tray lined with baking paper. Cover with a clean tea towel and leave to rise for about 1 hour (until the rolls have doubled in size).
- Preheat the oven to 220°C.
- Brush the rolls with a little milk, sprinkle with pearl sugar and bake for 8 minutes.
Tip
To make these cinnamon rolls, we recommend a mild-flavoured olive oil that is ideal for baking. Choose an olive oil from Nyons PDO, from Nice PDO, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Grossane, Verdale des Bouches-du-Rhône or Verdale de l’Hérault... The festive season is the perfect time to create some lovely desserts… Discover our recipes for: > Soft vanilla and chocolate Christmas balls with olive oil > Champagne and olive oil cupcakes > Little cinnamon stars with olive oil > Olive oil biscuits
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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