Dairy-free Butter Olive Oil Cinnamon Buns


5 c. all-purpose flour
1/3 c. granulated sugar
1 Tbsp. salt
2 pkg. rapid rise yeast
2 c. warm water
1/4 c. Butter Olive Oil plus 2 Tbsp.

1/2 c. chopped walnuts (optional)
1/2 c. raisins (optional)
1/2 c. brown sugar
1 Tbsp. ground cinnamon
1/3 c. Butter Olive Oil
1/2 c. brown sugar

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 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.

Preheat the oven to 350 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.

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