Recipes

Vignoli style olive oil cinnamon rolls

So, let’s try cinnamon rolls our way, made with our delicate Extra Virgin Olive Oil IGP Sicilia—perfect for many recipes, sweet dishes included—instead of...

Extra Virgin Olive Oil IGP Sicilia - Delicate

Ingredients

Serves: 4

For the dough:
360 grams bread flour plus additional for working surface
45 grams granulated sugar
4 grams instant yeast
150 grams whole fresh milk
55 grams 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
75 grams brown sugar
1 ½ tablespoon cinnamon powder
A pinch cloves powder
For the topping:
80 grams firm cream cheese at room temperature
2 tablespoons milk at room temperature
4 tablespoons confectioner’s sugar

360 grams bread flour plus additional for working surface
45 grams granulated sugar
4 grams instant yeast
150 grams whole fresh milk
55 grams 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
1 tablespoon Vignoli Extra Virgin Olive Oil IGP Sicilia
75 grams brown sugar
1 ½ tablespoon cinnamon powder
A pinch cloves powder
80 grams firm cream cheese at room temperature
2 tablespoons milk at room temperature
4 tablespoons confectioner’s sugar

Directions

Dough

In the bowl of a stand mixer, combine the flour, sugar, and yeast.
Add the milk and briefly mix with the dough hook on low speed.
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 (30 x 20 cm) with a thickness of about 0.4 inch (1 cm).

Filling

In a small bowl, mix together the brown sugar, ground cinnamon, and ground cloves.
Brush the dough with 1 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 tightly into a log and cut it into 8 equal pieces to form the “pinwheels.”
Line an 8-inch (20 cm) 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 (175°C), 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.

In the bowl of a stand mixer, combine the flour, sugar, and yeast.
Add the milk and briefly mix with the dough hook on low speed.
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 (30 x 20 cm) with a thickness of about 0.4 inch (1 cm).
In a small bowl, mix together the brown sugar, ground cinnamon, and ground cloves.
Brush the dough with 1 tablespoon of Vignoli Extra Virgin Olive Oil IGP Sicilia, then sprinkle evenly with the spiced brown sugar mixture.
Starting from the long side, roll the dough tightly into a log and cut it into 8 equal pieces to form the “pinwheels.”
Line an 8-inch (20 cm) 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 (175°C), 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.
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.