12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Store Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed


Dark Chocolate Buns


5 Cups All-Purpose Flour
1/3 Cup Granulated Sugar
1 Tbsp Salt
1 Pkgs Rapid-Rise Yeast
2 Cups Warm Water
1/4 Cup + 1/3 Cup Butter Infused Olive Oil
2 Large Eggs
1/2 Cup Walnuts (chopped, optional)
1/2 Cup Raisins (optional)
1/2 Cup + 1/2 Cup Brown Sugar
1 Tbsp Ground Cinnamon


Preheat the oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl mix the water, sugar, Butter Infused Olive Oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture, and 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 size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread Butter Infused 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.

Coat the bottom of baking pan with 1/3 cup Butter Infused 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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