For the Dough:
- 4 cups All-purpose Flour
- 1 cup Milk (warm)
- 2 1/4 tsp Active Dry Yeast (1 package)
- 1/4 cup Granulated Sugar
- 1/4 cup Premium Extra Virgin Olive Oil plus extra for greasing
- 1 large Egg
- 1/2 tsp Salt
For the Filling:
- 1 cup Brown Sugar (packed)
- 2 tbsp Ground Cinnamon
- 1/4 cup Butter Extra Virgin Olive Oil
For the Icing:
- 1 cup Powdered Sugar
- 2 tbsp Milk
- 1 tsp Maple Balsamic
- In a bowl, combine warm milk and granulated sugar, stirring until sugar is dissolved.
- Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes until frothy.
- In a large bowl or stand mixer, combine the flour and salt.
- Add the EVOO, egg, and yeast mixture to the flour.
- Mix until a dough forms and knead for about 10 minutes by hand or 5-7 minutes with a dough hook attachment on a stand mixer, until the dough is smooth and elastic.
- Form the dough into a ball and place it in a bowl greased with a little EVOO, covering it with a clean kitchen towel.
- Let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
- In a bowl, mix together the brown sugar and cinnamon.
- Keep the EVOO separate to spread over the dough.
- Once the dough has risen, preheat your oven to 350°F.
- Roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
- Brush the dough with EVOO and sprinkle the cinnamon-sugar mixture evenly over the top.
- Roll the dough tightly from the long side, forming a log.
- Cut the log into equal pieces, about 1.5 inches thick, to form individual rolls.
- Place the rolls in a greased baking dish, cover them with a kitchen towel, and let them rise again for about 30 minutes.
- Bake the cinnamon rolls in the preheated oven for about 25-30 minutes or until golden brown.
- While the rolls are baking, whisk together the powdered sugar, milk, and balsamic to make the icing.
- Once the cinnamon rolls are out of the oven, let them cool for a few minutes before drizzling the icing over the top.
- Serve & enjoy!