Butter Olive Oil Cinnamon Rolls

The Olive Crush Butter Olive Oil Cinnamon Rolls
Our Natural Butter Flavored Olive Oil is perfect for baking! Try using it with this from-scratch cinnamon roll recipe.

Butter Olive Oil Cinnamon Rolls
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Total Time
4 hr
Total Time
4 hr
  1. 5 cups all purpose flour
  2. 1/3 cup granulated sugar
  3. 1 tablespoon salt
  4. 2 packages rapid rise yeast
  5. 2 cups warm water
  6. 1/4 cup The Olive Crush Natural Butter Flavored Olive Oil
  7. 2 large eggs
  8. 2 tablespoons The Olive Crush Natural Butter Flavored Olive Oil
  9. 1/2 cup walnuts (optional)
  10. 1/2 cup raisins (optional)
  11. 1/2 cup brown sugar
  12. 1 tablespoon ground cinnamon
  13. 1/3 cup The Olive Crush Natural Butter Flavored Olive Oil
  14. 1/2 cup brown sugar
For Frosting
  1. 12 ounces cream cheese (room temperature)
  2. 1/2 cup powdered sugar
  3. 1 teaspoon vanilla extract
  1. In a small bowl, dissolve yeast in warm water and set aside.
  2. In a large bowl mix the water, sugar, 1/4 cup Natural Butter Flavored Olive Oil, 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.
  3. Knead dough on lightly floured surface for 5 to 10 minutes.
  4. Place in well greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
  5. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9 inch rectangle. Spread 2 tbs. Natural Butter Flavored Olive Oil all over dough.
  6. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
  7. Beginning at the 15 inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
  8. Preheat oven to 350 degrees.
  9. Coat the bottom of baking pan with Natural Butter Flavored 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.
  10. Bake for about 30 minutes or until nicely browned.
For Frosting
  1. Combine all ingredients in bowl and beat at low speed with a paddle attachment until sugar is incorporated.
  2. Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This is a sweet, buttery, late harvest Barnea. This oil brings together the best of both worlds with all the health benefits of extra virgin olive oil and the rich 100% natural flavor of butter. You can refrigerate some in a bowl and then spread it over toast or rolls. Anyone looking to eat healthier and reduce their saturated fat intake is going to love it!
    Tip: Use as a butter substitute or anywhere you might use melted butter; over hot popcorn, with seafood or with eggs, spinach, feta cheese and cherry tomatoes to start your day off right. Dip your warm bread or splash it over pasta, mashed potatoes, or rice. You won’t believe it’s not butter, because health-wise it's better.
    Note: We use this one quite a bit for cooking, putting a bit in rice while it's cooking gives you a great butter flavor.

Healthy Chicken Caesar Salad

The Olive Crush Healthy Chicken Caesar Salad Recipe
Try this healthy version of a salad favorite which is packed in healthy vitamins and nutrients. This version of the salad is around 430 calories, but is sure to leave you full until your next meal.

Healthy Chicken Caesar Salad
Serves 1
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  1. 4 cups chopped mixed greens (spinach, romaine, arugula)
  2. 2 oz chicken or turkey slices
  3. 1 medium tomato, chopped or sliced
  4. 1/4 cup cucumbers, sliced
  5. 1/4 cup crimini mushrooms, sliced
  6. 1 cup or 1/2 can (BPA Free) kidney beans
  7. 1 tbsp dried sunflower seeds
  1. 2 tbsp fresh lemon juice
  2. 1/2 tbsp The Olive Crush Chilean Arbosana Extra Virgin Olive Oil
  3. 1 clove garlic, pressed or chopped
  4. 1 tbsp parmesan cheese
  1. Combine all ingredients and top with dressing.
Adapted from The World's Healthiest Food
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This is limited edition artisan produced Arbosana EVOO. It has a nutty and fruity forward flavor with notes of green tomato and almond. Similar in many respects to Arbequina, it is more robust and has higher polyphenol levels and a touch more pepper in the finish.
    Tip: This exceptional EVOO serves as an excellent all-purpose oil, it will excel as finishing oil drizzled over a wide variety of foods. Try it over tomato-based salads, gazpacho and other cold soups and grilled mild to medium fish and shellfish like halibut, swordfish, shrimp and scallops.

5-Minute Broccoli with Feta Cheese and Kalamata Olives

This recipe is a great side dish that is made using a healthy steaming method that makes broccoli taste great. With this recipe you will benefit from health-promoting sulfur compounds and get a healthy dose of vitamins and nutrients.

5-Minute Broccoli with Feta Cheese and Kalamata Olives
Serves 2
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Total Time
5 min
Total Time
5 min
  1. 1 lb broccoli
  2. 3 tbsp crumbled feta cheese
  3. 6 kalamata olives, sliced or chopped
Mediterranean Dressing
  1. 3 tbsp The Olive Crush Organic Picual Extra Virgin Olive Oil
  2. 2 tsp lemon juice
  3. 2 medium cloves garlic
  4. Himalayan Pink Sea Salt and pepper to taste
  1. 1/2 red onion sliced, add to steamer with stems or 2 minutes before florets
  2. 5 drops soy sauce
  3. 2 tbsp sunflower seeds
  1. Fill the bottom of the steamer with 2 inches of water.
  2. While steam is building up in steamer, cut broccoli florets into quarters. Peel stems and cut into 1/4-inch pieces. Let florets and stems sit for 5 minutes to bring out their hidden health benefits.
  3. Chop or press garlic and let sit for at least 5 minutes.
  4. Steam stems for 2 minutes before adding the florets.
  5. Transfer to a bowl. For more flavor, toss broccoli with the remaining ingredients and any of the optional ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.)
Adapted from The World's Healthiest Foods
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Extra Virgin Olive Oil Component Promising In Cancer Fight

EVOO Component Can Kill Cancer Cells
Scientists have suspected that an ingredient in extra virgin olive oil, oleocanthal, can kill cancer cells, and this first-time study has shown, and confirmed, how this occurs.


Researchers Paul Breslin (Rutgers University), biologist David Foster (Hunter College) and chemist Onica LeGendre (Hunter College) discovered in a lab study that oleocanthal effectively causes cancer cells to kill themselves with their own enzymes. The oleocanthal causes a rupture of a part of the cancerous cell which releases enzymes and causes cell death – and all without harming healthy cells.


“Oleocanthal is a name for a chemical in extra virgin olive oil (EVOO) that means ‘Stinging Oil Aldehyde’,” Paul Breslin told Olive Oil Times. “It is made by the olive when it is crushed to make the pulp from which the oil is pressed.”


“There are many compounds in EVOO that have a 6-carbon ring structure on them and collectively they are known as phenolics,” Breslin added. “These compounds are collectively good anti-oxidants preventing oxygen pore-radicals from forming and they also tend to be anti-inflammatory. Oleocanthal has been shown to interfere with processes associated with many types of inflammation, Alzheimer’s disease, and cancer formation and growth.”


The study showed that the oleocanthal caused the breakdown and death of cancer cells within 30 minutes; much faster than programmed cell death (known as apoptosis) which takes 16-24 hours, causing scientists to realize that something else (oleocanthal) was causing the cancer cell death.


“There are many studies that show that oleocanthal can interfere with cancer processes and growth pathways. It has also been shown in live animals that oleocanthal can shrink tumors in mice,” explained Breslin. “What is not known is whether these are all separate effects of oleocanthal on cancer or whether there is perhaps an upstream event that triggers them. We have what may be an upstream event that is a novel phenomenon to be described in that we are opening up the lysosome with oleocanthal inside the cell and releasing toxic enzymes that kill the cell. This phenomenon is called Lysosomal Membrane Permeabilization or LMP.”


“We wish to look at whether this is why tumors are shrinking in mice in the presence of oleocanthal. In our study, David Foster and Onica LeGendre focused on breast, pancreatic, and prostate tumor cells and showed they could be killed by LMP but we did not kill three kinds of healthy non-cancerous cells,” Breslin said.


The next step for researchers is to take this study outside the lab to investigate the effectiveness of oleocanthal in killing cancer cells and tumors in living animals.


The results of the study were made public January 23, 2015 and will be published in the journal, Molecular and Cellular Oncology.


Original article can be found at Olive Oil Times