Quick & Easy Cinnamon Rolls

These cinnamon rolls are not only quick and easy to make with using my biscuit method, but they are also lightened up. I use olive oil in this recipe instead of butter. I also use less sugar than most recipes.

Ingredients:

Rolls

• 2 cups self-rising flour plus more for dusting
• ¼ cup plus 2 Tablespoons extra virgin olive oil (I used California Olive Ranch’s Arbosana)
• ¾ cup whole milk
• 1/3 cup light brown sugar
• ½ teaspoon ground cinnamon
• 1/3 cup chopped pecans

Glaze

• 3 Tablespoons confectioner’s sugar
• 1 Tablespoon whole milk

 

Method

1. Preheat oven to 375 degrees F. Grease 9 sections of a muffin tin with 1 tablespoon of olive oil.
2. Sift 2 cups of the flour into a medium bowl. Make a well in the center of the flour. Pour ¼ cup olive oil in the well and then add a few tablespoons of the milk. Using one hand, carefully stir the liquid mixture while incorporating more flour and gradually adding more milk. Once wet dough begins to form, use a folding technique to incorporate the rest of the flour and milk. The dough should be sticky. Be careful to not overwork the dough.
3. Transfer the dough to a floured surface. Using floured hands, gently press the dough out into a rectangle about 1/4-inch thick. Brush one tablespoon of the olive over the dough.
4. In a small bowl, combine ¼ cup brown sugar with ¼ teaspoon cinnamon. Sprinkle evenly over the dough. Starting at one of the long sides, roll the dough into a cylinder. Cut the cylinder into 9 equal pieces.
5. In a small bowl, combine the rest of the brown sugar and cinnamon. Stir in the chopped pecans. Divide the mixture evenly among the 9 muffin tin sections.
6. Lightly press each piece of dough on top of the pecan mixture in the muffin tin.
7. Bake for 18 minutes or until lightly golden brown.
8. Meanwhile, prepare the glaze. Combine the confectioner’s sugar and milk until smooth.
9. Drizzle the glaze over the cinnamon rolls and then transfer to a serving platter. Serve warm.