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Breakfast & Brunch

Dairy Free Cinnamon Rolls


5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
Butter Olive Oil, divided (or Sweet Butter Olive Oil, divided)
2 large eggs
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1 cup brown sugar, divided
1 tablespoon ground cinnamon


In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, ¼ cup Butter (or Sweet 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.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread 2 tablespoons Butter Olive Oil all over dough. Mix ½ of brown 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.

Preheat the oven to 350ºF

Coat the bottom of baking pan with 1/3 cup Butter (or Sweet Butter) Olive Oil and sprinkle with remaining 1/2 of 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.

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