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Olive Oil Cinnamon Rolls

Yields 12-15 rolls

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5 cups flour
1/3 cup white sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
2/3 cup olive oil, plain or flavoured (suggested flavour: butter)
2 large eggs
1/2 cup chopped walnuts (optional)
1 cup brown sugar
1 tablespoon ground cinnamon


In a small bowl, dissolve yeast in a small amount of warm water and set aside. In a large bowl mix 1/4 cup of the olive oil with the 2 cups warm water, white sugar, salt, and eggs. 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 olive oil over dough, then mix 1/2 cup brown sugar and cinnamon (and walnuts, if desired) and sprinkle over oiled dough. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12-15 slices.

Preheat oven to 350°. Coat bottom of baking pan with remaining olive oil and sprinkle with 1/2 cup 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.