Olive Oil Sourdough Dinner Rolls Recipe - Easiest Recipe Ever

Large cinnamon roll with fresh apple cider and fig paste. Thick, pillowy vanilla bean brioche dough and fall-flavored filling. Serve pie slices or pull-aparts and enjoy as a family.

Brioche Dough – 40g or ⅓ cup all-purpose flour – 240g or 1 cup whole milk – 60g or ¼ cup warm water – 1 packet instant yeast or 2 ¼ teaspoon – 100g or ½ cup granulated sugar – 2 large egg – ½ tsp fine sea salt – 1 tsp pure vanilla extract or paste – 500 g all-purpose flour – 80 g or 6 tablespoons unsalted butter melted or browned (if you want to use browned, brown 100g of butter and measure after browning) Cinnamon Apple Fig Filling – 1 cup or 200g mission dried figs preferably Sun-Maid California, stems removed – ⅔ cups or 160g fresh spiced apple cider – 1 tsp ground cinnamon – ¼ tsp each ground nutmeg allspice – Pinch fine sea salt – 1 tsp pure vanilla extract or paste Cider Glaze – 1 cup or 120g powdered sugar – 1 tsp pure vanilla extract or paste – Pinch fine sea salt – 2-3 tablespoons fresh spiced cider




Heat ⅓ cup flour and 1 cup milk in a small pot on medium heat. Mix to paste. Stop cooking. Roux arrives. Put yeast and warm water in a stand mixer bowl. 

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STEP  1 .

Stir, then add sugar, flour, eggs, vanilla, salt, and roux. Mix with the dough hook on low, then medium speed. Butter should be added when dough balls.  

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Wet dough crumbles. Knead for 10 minutes to make dough elastic and shiny. Raise in an oiled bowl for 1 hour, then refrigerate for 4 hours to double.  

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Mix the filling ingredients in a blender until the mixture is smooth. Insert a cookie sheet or parchment paper into a 10 inch round cake pan that has been greased.

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Roll a floured 12" x 15" rectangle. Fill dough evenly. Cut dough into 1-2" strips with pastry wheels or knives. Wrap the first in the cake pan's center.  

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Lift and wrap each strip around the center strip to make a big coil. If the 10" pan has extra dough, leave an inch from the border for expansion. 

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A flour towel-risen dough should spring back after 45–75 minutes. Heat oven to 375 F. To 190 F, bake the roll for 45 minutes. Foil if browning continues.  

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Whisk everything together in a bowl. More powdered sugar thickens it. Add cider to thin. Drizzle over the slightly cooled roll.

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See Also

Giant Fig Cinnamon Roll  Recipe